Grandma's Hearth Chicken Noodle Soup
A comforting homemade chicken noodle soup featuring tender shredded chicken, garden vegetables, aromatic herbs, and perfectly cooked egg noodles in a rich golden broth. Slowly simmered to develop deep flavor, this timeless American classic is nourishing, hearty, and perfect for chilly evenings or whenever you need a bowl of comforting homemade goodness.
Grandma's Hearth Chicken Noodle Soup
shopping_basketIngredients
- Boneless Skinless Chicken Thighs1 1/2 lbs (700g)
- Olive Oil2 tbsp
- Yellow Onion1 large, diced
- Carrots3 medium, sliced
- Celery3 stalks, sliced
- Garlic4 cloves, minced
- Chicken Broth8 cups, low sodium
- Bay Leaves2
- Fresh Thyme4 sprigs
- Fresh Rosemary1 sprig
- Egg Noodles8 oz (225g)
- Fresh Parsley1/4 cup, chopped
- Fresh Lemon Juice1 tbsp
- Saltto taste
- Freshly Ground Black Pepper1 tsp
Nutrition Per Serving
Calories
365
Protein
28g
Fat
12g
Carbs
34g
restaurantInstructions
Build the Flavor Base
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables become tender and lightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
Taking the time to slowly sauté the vegetables develops natural sweetness that gives homemade soup its signature depth of flavor.
Simmer the Chicken
Add the chicken thighs to the pot, then pour in the chicken broth. Add the bay leaves, thyme, rosemary, salt, and black pepper. Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer. Cover partially and cook for 30 to 35 minutes until the chicken is fully cooked and tender.
Shred the Chicken
Carefully remove the cooked chicken from the pot and transfer it to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat if necessary. Return the shredded chicken to the soup.
Chicken thighs remain more tender and flavorful than chicken breasts during long simmering, making them ideal for soup.
Cook the Noodles
Bring the soup back to a gentle simmer and add the egg noodles. Cook according to the package instructions, usually 6 to 8 minutes, until the noodles are tender but still slightly firm. Stir occasionally to prevent sticking.
Finish the Soup
Remove the bay leaves, thyme stems, and rosemary sprig. Stir in the chopped fresh parsley and fresh lemon juice. Taste the broth and adjust the seasoning with additional salt and black pepper as needed.
A splash of fresh lemon juice brightens the entire soup without making it taste lemony.
Rest Briefly
Turn off the heat and allow the soup to rest for 5 minutes before serving. This short resting period allows the noodles to finish absorbing flavor while giving the broth time to settle.
Serve
Ladle the hot soup into bowls and garnish with additional chopped parsley and freshly cracked black pepper. Serve alongside warm crusty bread, buttered rolls, or flaky biscuits for a complete comforting meal.
If making the soup ahead of time, cook the noodles separately and add them just before serving. This prevents them from absorbing too much broth during storage.
Store and Reheat
Allow leftovers to cool completely before transferring them to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of chicken broth if the noodles have absorbed some of the liquid.
Homemade chicken noodle soup often tastes even better the next day as the herbs continue to infuse the broth.
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