Hearty Chicken Noodle Soup

There’s nothing complicated about a good Classic Chicken Noodle Soup. Chicken, vegetables, noodles and a flavourful broth are the foundation, with fresh herbs and Parmesan rind adding even more flavour as everything simmers.

Classic Chicken Noodle Soup

I’ve been making some version of chicken noodle soup for more than 30 years, and while it may change slightly depending on what’s in the fridge, the basics remain the same: chicken, carrots, celery, onion, noodles and a really good broth.

For this version, fresh thyme, sage, parsley, bay leaves and Parmesan rind simmer in the broth, adding layers of flavour without making the soup complicated.

The Chicken

If you’re starting with raw chicken breasts, poaching it with onion, carrot, celery and fresh herbs keeps the chicken tender while creating a light broth you can save for another recipe, or use in this one. I find if fresh made broth/stock can sit in the refrigerator overnight, the flavours improve.

Short on time? Skip the poaching altogether and use shredded rotisserie or leftover cooked chicken. You’ll need about 2 cups shredded chicken.

It’s All About the Broth

Chicken noodle soup is only as good as its broth. Homemade chicken stock is always a great option, but a good-quality store-bought chicken broth or stock works just as well.

Parmesan rinds are one of my favourite ways to add another layer of savoury, umami flavour to soups. Keep leftover rinds in the freezer and toss one or two into the pot whenever you’re making soup or broth.

Cook the Noodles Separately

Always cook the noodles separately. They continue absorbing liquid after they’re cooked, and if they’re stored in the soup you’ll eventually end up with swollen noodles and very little broth.

Add cooked noodles to individual bowls and ladle the hot soup over top. Store any leftovers separately as well.

Tips & Tricks

• Don’t skip seasoning the vegetables as they cook. Adding a little salt and pepper at the beginning starts building flavour before the broth goes in.
• Fresh herbs work beautifully here, but they don’t need to end up in your bowl. Leave the sprigs whole so they’re easy to remove before serving.
• Taste the broth before adding more salt at the end. Chicken broth and Parmesan rind can both bring plenty of salt to the soup.
• For extra richness, use some of the reserved chicken poaching liquid to replace part of the chicken broth.

More recipes for cozy days

Simple Lasagna
Simple Tomato Soup
Baked Chicken and Pancetta Pasta
Slow Cook Beef and Barley Stew

If you made this recipe tag Wanda Baker on Instagram and comment below!

Chicken Noodle Soup

Classic Chicken Noodle Soup made with tender chicken, carrots, celery and onion simmered in a flavourful broth and served with noodles for a comforting, satisfying bowl of homemade soup.

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Author: Bakersbeans

Ingredients

• 2 small onions, chopped 1 for poaching liquid and 1 chopped
• 4 stalks celery, diced 1 for poaching liquid and 3 chopped
• 4 carrots, diced 1 for poaching liquid and 3 peeled and chopped
• 8-10 cups chicken stock/broth
• 4 bay leaves
• 2 sprigs fresh thyme
• 4 sage leaves
• 2 sprigs fresh parsley
• 2 ups 2 raw chicken breasts or 2 shredded cooked chicken
• 2 Parmesan rinds
• olive oil
• salt and pepper
• 1 cup dry noodles 200 gr

Instructions

Poach Chicken Breasts

• Roughly chop one onion, one celery stalk and 1 peeled carrot. Add these vegetables to four cups of water in a saucepan.
• Add 2 bay, 1 sage leaf, a sprig of thyme and parsley. Bring to a simmer and add chicken breasts.
• Reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through.
• Remove from broth and set aside to rest. Once cool enough to handle, shred with two forks or your fingers.
• Strain the liquid and keep the poaching liquid. You can freeze it to use at a future date to enhance a stock or use in other soups and stews.

Make the soup

• In a large pot heat 1 tbsp olive oil. Add chopped onions, celery and carrots and cook over medium heat, stirring regularly for about 5-7 minutes. Season with a pinch of salt and pepper. Add broth, bay and sage leaves, sprigs of thyme and parsley, and Parmesan rinds. Simmer for 20-25 minutes or until vegetables are tender. Taste and season.
• While the soup is cooking, bring a pot of salted water to a boil and cook your noodles. Rinse and set aside.
• Add the shredded chicken to the soup and simmer for 5-7 minutes to heat through. Taste again and season if needed. Remove herbs and cheese rinds.
• Add cooked noodles to individual bowls and top with hot soup. Garnish with chopped parsley and serve.