Homemade Chicken Noodle Soup
Chicken noodle soup is less about complicated technique than building flavor in the right order. Letting the onion, carrot, and celery soften before the broth goes in makes the soup taste rounded rather than watery.
Cook the noodles separately if you expect leftovers; otherwise they keep drinking broth in the refrigerator. For dinner tonight, cooking them directly in the pot is easier and adds a little body. Both options are included in the notes so the soup works for the way you plan to eat it.
Mia's tips
- •Use low-sodium broth so you control the final seasoning.
- •For leftovers, store cooked noodles separately and add them to each bowl.
- •Chicken thighs stay juicier, but rotisserie chicken is an excellent shortcut.
Recipe
Homemade Chicken Noodle Soup
A clear, deeply savory chicken soup with tender vegetables and noodles, including a practical rotisserie-chicken shortcut.
Prep15m
Cook35m
Total50m
Serves6
Ingredients
Instructions
- 1Heat oil in a soup pot. Cook onion, carrot, and celery with a pinch of salt for 8 minutes.
- 2Add garlic and thyme for 30 seconds. Pour in broth, add bay leaf, and simmer 15 minutes.
- 3Add noodles and cook according to package timing until just tender.
- 4Stir in chicken and heat through for 3 minutes. Remove bay leaf.
- 5Season with salt, pepper, and a small squeeze of lemon to brighten the broth.
Nutrition (per serving, estimated)
318 kcal calories29 g protein31 g carbs10 g fat
