Ah yes 😌 nothing beats homestyle chicken noodle soup—warm, comforting, and full of flavor. Here’s a classic recipe that tastes like it came straight from grandma’s kitchen.
Homestyle Chicken Noodle Soup
🕒 Time
- Prep: 15 min
- Cook: 45 min
- Serves 4–6
Ingredients
- 1 whole chicken (about 3–4 lbs) or 4–6 bone-in chicken thighs
- 10 cups water (or chicken stock for extra flavor)
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh)
- Salt & black pepper to taste
- 2 cups egg noodles or any pasta of choice
- Optional garnish: chopped parsley, lemon juice
Instructions
1️⃣ Make the Broth
- Place chicken in a large pot with water.
- Add onion, garlic, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to simmer 30–40 min, until chicken is cooked.
2️⃣ Remove Chicken
- Take chicken out and set aside to cool slightly.
- Remove skin and bones, shred meat, and set aside.
3️⃣ Add Vegetables
- Add carrots and celery to the broth.
- Simmer 10–15 min until vegetables are tender.
4️⃣ Cook Noodles
- Add noodles to the simmering soup.
- Cook according to package instructions (usually 6–8 min).
5️⃣ Add Chicken Back
- Stir shredded chicken into the soup.
- Taste and adjust salt & pepper.
6️⃣ Serve
- Ladle hot soup into bowls.
- Garnish with fresh parsley or a squeeze of lemon for brightness.
Tips for Extra Comfort
- Use homemade broth if possible—it’s richer and more flavorful.
- Add a pinch of turmeric for warmth and color.
- For thicker soup, stir in a little cornstarch slurry before adding noodles.
- Store leftovers in the fridge for 2–3 days or freeze for 2–3 months.
If you want, I can also give a shortcut 30-minute version using store-bought rotisserie chicken and pre-cut veggies that tastes almost as good as homemade.
Do you want me to do that?
