You know those days? The ones where you just NEED something warm, something familiar, something that hugs you from the inside out? That’s exactly when I know what I cook when I crave soup recipes: it’s gotta be this classic Chicken Noodle Soup. It’s not fancy, it’s not complicated, but oh boy, is it good. There’s just something about the tender chicken, the soft noodles, and that savory broth that fixes everything. It’s my absolute go-to when I need a little comfort, and it always hits the spot.
Why This Chicken Noodle Soup is a Go-To When I Crave Soup Recipes
So, why is this humble chicken noodle soup my ultimate answer to what I crave soup recipes? It’s simple, really! It’s the ultimate comfort food that practically makes itself. Here’s the scoop:
- Pure Comfort: Seriously, a warm bowl of chicken noodle soup just feels like a hug. It’s perfect for chilly days, feeling under the weather, or just when you need a little pick-me-up.
- So Easy to Make: You don’t need to be a gourmet chef for this one. The steps are straightforward, and most of the magic happens while it simmers away.
- Classic Flavor You Can Count On: It’s the taste of childhood, isn’t it? Savory broth, tender chicken, and soft noodles – it’s a combination that just never gets old.
- Super Satisfying: It fills you up in the best way. It’s hearty enough for a meal but somehow still feels light and nourishing.
Gather Your Ingredients for What I Cook When I Crave Soup Recipes
Alright, let’s get this comforting soup party started! When I’m on the hunt for what I cook when I crave soup recipes, this chicken noodle is the star. You won’t believe how simple it is to round up everything you need. Here’s the shopping list:
For the Soup:
- 2.5 pounds of bone-in chicken thighs – these give the best flavor!
- Just a half teaspoon each of salt and pepper to start
- 1 tablespoon of canola oil for getting things nice and golden
- 1 big onion, all chopped up
- 1 little garlic clove, minced nice and fine
- 10 cups of chicken broth – the heart and soul of our soup!
- 4 celery ribs, chopped (don’t skip the celery, it adds such a nice depth!)
- 4 medium carrots, chopped – these bring a touch of sweetness
- 2 bay leaves for that subtle, classic soup aroma
- 1 teaspoon of fresh thyme (or ¼ teaspoon if you’re using dried)
- 3 cups of uncooked kluski or any egg noodles you love (about 8 ounces)
- 1 tablespoon of fresh parsley, chopped, for a pop of green
- 1 tablespoon of lemon juice – this is my little secret to brightening everything up!
Optional Goodies:
- A little extra salt and pepper, just in case you need to tweak it
Step-by-Step Guide: Making the Best Chicken Noodle Soup
Alright, let’s get down to business. Making this chicken noodle soup is honestly a joy, and it’s what I turn to when I just NEED a good bowl of soup. You’ll see it’s not complicated at all. Just follow these steps and you’ll have a pot of pure comfort. For more classic soup ideas, check out this collection!
Preparing the Chicken and Base
First things first, we gotta get that chicken nice and golden. Pat those bone-in chicken thighs nice and dry with paper towels, then give ’em a sprinkle of salt and pepper. Grab your 6-quart stockpot, swirl in the canola oil, and heat it up over medium-high. Brown the chicken in batches until it’s a lovely dark golden brown, about 3-4 minutes per side. Take the chicken out and set it aside. Now, there might be some drippings left in the pot – we only want about 2 tablespoons, so pour off any extra.
Simmering for Flavor
Into that same pot with the remaining drippings, toss in your chopped onion. Cook and stir it over medium-high heat until it’s nice and tender, which takes about 4-5 minutes. Then, add the minced garlic and cook for just 1 more minute until it’s fragrant. Pour in the chicken broth, using your spoon to scrape up any tasty browned bits stuck to the bottom of the pot – that’s where the flavor is! Bring the broth to a boil, then return the chicken thighs to the pot. Now, toss in the chopped celery, carrots, bay leaves, and thyme. Lower the heat, cover it up, and let it simmer gently for about 25-30 minutes, or until the chicken is really tender.
Cooking the Noodles and Finishing Touches
Once the chicken is tender, carefully take it out of the pot and put it on a plate to cool a bit. Take the pot of soup off the heat for a moment. Now’s the time for the noodles! Stir in your uncooked kluski or egg noodles. Pop the lid back on and just let them stand, covered, off the heat for about 20 to 22 minutes. This lets the noodles cook perfectly without getting mushy. While they’re standing, shred the chicken meat off the bones (discard the bones, of course!). Stir the shredded chicken back into the soup. Finish it off with a tablespoon of fresh parsley and that little secret weapon, lemon juice. Give it a taste and add more salt and pepper if you think it needs it. Don’t forget to fish out those bay leaves before you serve!
Tips for Perfect Chicken Noodle Soup
You know, making a truly great chicken noodle soup isn’t just about following a recipe; it’s about a few little tricks that make it extra special and super cozy. Trust me, these little details make all the difference! For more on my kitchen adventures, you can check out my About page.
First off, quality chicken makes a world of difference. Using bone-in thighs, like the recipe calls for, gives you so much more flavor than boneless, skinless chicken breasts. The bones release fantastic depth into the broth! And don’t skimp on the fresh veggies – that beautiful mirepoix (onion, celery, carrots) is the backbone of that delicious flavor. Also, don’t let those noodles sit too long once cooked; they can get a bit gummy if they over-soak. A little bit of lemon juice at the end? Total game-changer for freshness!
Ingredient Notes and Substitutions
Okay, so let’s talk ingredients for this amazing soup! When I’m making what I cook when I crave soup recipes, I usually stick to the plan because it works SO well. But hey, life happens, and sometimes you need to swap things out. Don’t sweat it! For the broth, if you can’t find 10 cups of chicken broth, you can use a mix of chicken broth and water, or even vegetable broth in a pinch, though chicken broth is best for that classic flavor.
Noodles are a fun place to play! The recipe calls for kluski or egg noodles, which get nice and tender. But if you don’t have those, wide egg noodles work great. You could even try a different pasta shape like ditalini or elbows if that’s what you have on hand – just adjust the cooking time so they don’t get too mushy. And for the chicken, while bone-in thighs are my favorite for flavor, boneless, skinless thighs or even breasts will work; you’ll just want to cut the cooking time down a bit so they don’t dry out.
Frequently Asked Questions About This Soup Recipe
Got questions about this beloved chicken noodle soup? I totally get it! It’s such a classic, and we all want to make sure we get it just right, especially when we’re craving some seriously good comfort food. Here are a few things people often ask:
Can I make this chicken noodle soup ahead of time?
Oh, absolutely! This is one of those easy soup recipes that actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, you might need to add a splash more broth or water because the noodles will have soaked up a bit.
What kind of noodles are best for this soup?
The recipe calls for kluski or any wide egg noodles, and they’re fantastic because they soak up that yummy broth so well. But honestly, you can use whatever egg noodles you have! Strands, ribbons, or even smaller pasta shapes like ditalini work too. Just make sure you don’t overcook them – nobody likes mushy noodles!
Is this a healthy soup recipe?
It’s the ultimate homemade comfort food, full of lean protein and veggies! While it’s not a low-carb meal by any means, it’s a nourishing and satisfying dish, especially when compared to store-bought versions. For tips on healthy eating, you can always check out my guide on creating a meal plan that works!
Nutritional Information for This Comfort Food Soup
Alright, let’s talk fuel for your happy tummy! This chicken noodle soup is a fantastic bowl of comfort food, and knowing the basics can be helpful. Keep in mind that these numbers are just estimates, and they can totally change depending on the exact brands you use and how you adjust things. But here’s a general idea of what you’re getting in about a cup and a third serving:
- Calories: Around 239
- Fat: About 12g
- Saturated Fat: Around 3g
- Cholesterol: Roughly 68mg
- Sodium: Approximately 1176mg (broth can vary a lot here!)
- Carbohydrates: About 14g
- Sugar: Around 3g
- Fiber: Roughly 2g
- Protein: A solid 18g
It’s a wonderfully filling and satisfying meal, packed with goodness!
Share Your Thoughts on This Classic Soup Recipe
I just love hearing about your kitchen adventures! Did you make this chicken noodle soup? How did it turn out for you? Drop a comment below and share your experience, or give it a star rating if you loved it! For any questions or other kitchen chats, you can always reach me via my contact page. I can’t wait to hear from you!
Chicken Noodle Soup
Ingredients
Equipment
Method
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
- Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
- Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition
Notes
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James Richardson – Certified Budget Nutrition Economist
My expertise in affordable low-carb eating was born from necessity during graduate school, when ramen noodles threatened to derail both my metabolism and my economics dissertation. Later, feeding a family of five on a teacher’s salary while my wife completed nursing school taught me that eating well doesn’t require a trust fund.
With my MBA in consumer behavior analytics, I treat grocery budgets like investment portfolios. My breakthrough “Dollar-Per-Day Keto” challenge proved sustainable low-carb eating could be achieved for under $30 weekly per person through strategic bulk purchasing and what I call “ingredient arbitrage” – buying versatile basics when they’re cheapest.
I’ve developed over 200 budget-optimized recipes with real-time pricing calculations that adjust based on regional grocery data. Unlike lifestyle bloggers who assume unlimited budgets, my meal plans work with food stamp restrictions, dollar store ingredients, and the reality that consistent access to “right” foods often determines dietary success.
My background as a budget coordinator for a regional food bank taught me how economic constraints intersect with nutritional needs. When I’m not playing competitive chess or collecting vintage calculators, I’m proving that nutrition becomes a luxury only when you approach it backwards – optimize for value instead of convenience, and eating well becomes the most economical choice.