Comfort in a Bowl: Homemade Chicken Noodle Soup That Hits the Spot

Photo byEliana

Few dishes can bring as much comfort as a bowl of homemade chicken noodle soup. Whether it's a chilly day or you're feeling under the weather, there's something about this dish that wraps you in warmth and nostalgia. This homemade chicken noodle soup takes things up a notch with rich flavors and simple, wholesome ingredients.

The base of this soup starts with a classic mix of sautéed carrots, celery, and onions, creating a rich aroma that fills your kitchen. To add even more depth, the recipe includes a bit of dry sherry and a unique blend of Parisien Bonnes Herbs. The fresh herbs, combined with the tender pieces of rotisserie chicken and perfectly cooked egg noodles, make each bite full of satisfying texture and flavor.

Recipe: Homemade Chicken Noodle Soup

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (¼ stick)
• 3 carrots, peeled and sliced (about 2 cups)
• 2 ribs celery, sliced (about 1 cup)
• 1 sweet yellow onion, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth or stock (Swanson Unsalted recommended)
• ½ cup dry sherry
• 1 teaspoon ground black pepper (or to taste)
• 1 teaspoon dried parsley (or 2 tablespoons chopped fresh)
• 1 teaspoon Parisien Bonnes Herbs (a combination of chives, dill, basil, French tarragon, chervil, and white pepper)
• 3 bay leaves
• ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
• ½ teaspoon ground nutmeg
• 3-4 teaspoons chicken granules
• 4 cups diced cooked chicken (rotisserie chicken recommended)
• 8 ounces dry egg noodles (Neva’s Old Fashion Homemade Egg Noodles or Reames Egg Noodles)

Instructions:

1. Sauté Vegetables: In a large, heavy-bottomed soup pot or Dutch oven, heat the olive oil and unsalted butter over medium-low heat. Once the oil and butter are hot, add the sliced carrots and celery. Sauté for about 3 minutes, letting the vegetables soften.
2. Add Onions and Garlic: Next, add the diced sweet yellow onion to the pot and sauté until translucent, which should take about 5 minutes. Add the minced garlic and cook for another 30 seconds, stirring continuously to avoid burning.
3. Add Broth and Seasonings: Pour in the chicken broth and dry sherry. Add the ground black pepper, dried parsley, Parisien Bonnes Herbs, bay leaves, dried thyme, ground nutmeg, and chicken granules. Stir everything together, then bring the mixture to a gentle boil.
4. Simmer and Add Chicken: Once boiling, lower the heat to a simmer and let the soup cook for 30-40 minutes. This allows the flavors to meld together. Add the diced rotisserie chicken, ensuring it's cut into bite-sized pieces for easy eating.
5. Cook Noodles: After simmering, bring the soup back to a boil and add the dry egg noodles. Reduce the heat and let the soup simmer for another 20-25 minutes until the noodles are tender.
6. Final Touch: Before serving, make sure to remove the bay leaves from the soup. Serve hot with a side of crusty bread or crackers for a perfect meal.

The Finishing Touches

Homemade chicken noodle soup is a classic for a reason. The combination of tender chicken, rich broth, and hearty egg noodles creates the ultimate comfort food. This recipe is perfect for meal prep, too; it can easily be frozen for those days when you need a quick and satisfying meal. Whether you’re cooking for yourself or serving a group, this soup will warm the hearts of everyone at the table.

Here’s a recipe for Homemade Chicken Noodle Soup that perfectly balances rich broth, tender chicken, and wholesome vegetables. This version highlights both simplicity and depth of flavor, making it a timeless comfort dish.

Ingredients:

• 2 tbsp olive oil & 2 tbsp butter: Creates a rich base for sautéing vegetables.
• Carrots, celery, and onion: These classic vegetables build the aromatic foundation for the soup.
• Chicken broth: 8 cups of low-sodium chicken broth provide the essential liquid.
• Sherry and herbs: A splash of dry sherry adds depth, while a mix of dried parsley, Parisien Bonnes Herbs (a blend of chives, dill, basil, tarragon, and more), bay leaves, and thyme gives the soup a well-rounded herbal flavor.
• Egg noodles: 8 oz of egg noodles, preferably Neva’s or Reames, deliver the perfect chewy texture.
• Chicken: 4 cups of rotisserie chicken for convenience and flavor.

Instructions:

1. Sauté vegetables: Heat olive oil and butter in a pot, then cook the carrots, celery, and onions until softened. Add minced garlic and cook for 30 seconds more.
2. Add liquids and seasoning: Stir in the broth, sherry, spices, and herbs. Bring to a boil, then simmer for 30-40 minutes.
3. Add noodles and chicken: Add the egg noodles and simmer until tender. Stir in the diced chicken and heat through.
4. Final touches: Remove the bay leaves and adjust seasoning with salt and pepper if needed.

This chicken noodle soup can easily be frozen—just remember to store the noodles separately to prevent them from becoming mushy during reheating​(Allrecipes)​(Taste of Home)​(RecipeTin Eats).