<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2Ja9xU_0w04i90t00" alt="https://img.particlenews.com/image.php?url=2Ja9xU_0w04i90t00" width="750" height="500" ><p>Chicken noodle soup is as classic and timeless as any comforting soup gets. While the stuff from the can has some nostalgic edge, this homemade recipe is the only one you'll ever need. </p><p>Parmesan rind fortifies the flavorful broth with extra umami, and there's plenty of room to experiment with fun pasta shapes and sizes for an extra special delight—especially if you're making it for someone who's under the weather. </p><p>The best part is that it comes together in under an hour. Learn how to make homemade chicken noodle soup. </p><h2>Ingredients for Chicken Noodle Soup </h2><p>To make homemade chicken noodle soup, you start from scratch. The basics are simple: broth, noodles, chicken, and fresh veggies and herbs. This recipe incorporates Parmesan rinds, which is probably the most atypical item—otherwise, the ingredients are fairly straightforward:</p><ul><li><b>Olive oil or unsalted butter:</b> For greasing the skillet to cook the vegetables before adding the rest of the elements.</li><li><b>Yellow onion, carrots, and celery:</b> This trio builds the aromatic and flavor base of the soup.</li><li><b>Fresh garlic:</b> Strengthens and balances the flavors of the soup, and holds up nicely to the hearty chicken.</li><li><b>Fresh rosemary and thyme:</b> Lends fresh, floral, herbaceous notes that are classic for chicken soup.</li><li><b>Chicken broth:</b> Provides the base liquid for the soup. Either store-bought or homemade stock works well.</li><li><b>Parmesan cheese rinds:</b> Imparts umami and salinity to the broth, giving it a dynamic flavor. If you don't store leftover Parmesan rinds in the freezer (which we definitely recommend!) you can cut the rind off of a fresh Parmesan wedge. You could also swap the Parmesan rinds with a bit of bouillon or about one tablespoon of white miso paste.</li><li><b>Kosher salt and black pepper:</b> For seasoning the soup—you can always add more or subtract to taste.</li><li><b>Chicken breasts:</b> Boneless, skinless chicken breasts are best for this recipe, and poaching them in the flavorful broth helps impart the flavors of the broth, but you could also swap with cooked chicken in a pinch.</li><li><b>Wide egg noodles:</b> Wide egg noodles (versus the regular size) or mafalda-style noodles bring more toothsome noodle texture to the soup. Let's be honest, that's the best part!</li><li><b>Fresh parsley:</b> For a fresh, clean finish to the soup.</li></ul><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2LLuKr_0w04i90t00" alt="https://img.particlenews.com/image.php?url=2LLuKr_0w04i90t00" width="750" height="500" ><h2>How To Store Chicken Noodle Soup </h2><p>Chicken noodle soup is fantastic fresh out of the pot, but it can also be stored. Just be sure to store your noodles and soup separately—trust us, it'll make a huge difference:</p><ul><li><b>Division works:</b> Store your pasta and your soup separately. This way, the noodles won’t soak up all your broth, bloating them and leaving your soup dry.</li><li><b>Count the days:</b> Leftover soup will last in the fridge for up to 1 1/2 weeks stored in an airtight container.</li></ul><h2>Can You Freeze Homemade Chicken Noodle Soup? </h2><p>Leftover soup (the broth, chicken, and veggies without the noodles) can be frozen in an airtight container for up to six months. Transfer to the refrigerator to thaw overnight and add fresh cooked noodles before eating. </p><h2>Variations for Chicken Noodle Soup </h2><p>Once the chicken and the noodle part are taken care of, chicken noodle soup has endless variety. Here are some ideas for variations or substitutions:</p><ul><li><b>Fat facts:</b> In step 1, olive oil or butter can be substituted with any cooking fat of choice, including bacon fat or ghee.</li><li><b>Chicken cheat:</b> If you have leftover cooked chicken or a rotisserie chicken, you can swap about 4 cups of it in place of poaching the chicken in Step 3.</li><li><b>Dried out:</b> Substitute 2 teaspoons of fresh herbs with 1 teaspoon of dried poultry seasoning.</li><li><b>Drawer pull:</b> Chicken noodle soup is also a great clean-out-the-fridge soup. Supplement the carrots, onions, and celery with any and all vegetables you like.</li></ul><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2ORrxm_0w04i90t00" alt="https://img.particlenews.com/image.php?url=2ORrxm_0w04i90t00" width="750" height="500" ><h2>Ingredients</h2><ul><li>2 Tbsp. olive oil or unsalted butter</li><li>1 1/2 cups chopped yellow onion (from 1 medium)</li><li>1 cup thinly sliced carrots (from 3 medium)</li><li>1 cup chopped celery (from 2 large ribs) </li><li>2 1/2 Tbsp. minced garlic (about 2 large cloves)</li><li>1 tsp. chopped fresh thyme, plus more for garnish</li><li>1 tsp. finely chopped fresh rosemary</li><li>8 cups chicken broth</li><li>2 (3/4-oz.) Parmesan cheese rinds</li><li>3/4 tsp. kosher salt</li><li>1/2 tsp. black pepper</li><li>2 1/4 lb. boneless, skinless chicken breasts (about 3 large), halved crosswise</li><li>6 oz. uncooked wide egg noodles or baby mafalda pasta (about 3 cups) </li><li>2 Tbsp. chopped fresh flat-leaf parsley</li></ul><h2>Directions</h2><h2>Cook vegetables: </h2><p>Heat oil or butter in a large Dutch oven over medium. Add onion, carrots, and celery; cook, stirring often, until vegetables are just soft, about 8 minutes. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1NZTdf_0w04i90t00" alt="https://img.particlenews.com/image.php?url=1NZTdf_0w04i90t00" width="750" height="500" ><h2>Add herbs and garlic: </h2><p>Add garlic, thyme, and rosemary; cook, stirring constantly, until fragrant, about 1 minute. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1NIqX7_0w04i90t00" alt="https://img.particlenews.com/image.php?url=1NIqX7_0w04i90t00" width="750" height="500" ><h2>Cook chicken: </h2><p>Stir in broth, Parmesan rinds, salt, and pepper; bring to a boil over medium-high. Add chicken breasts and return to a boil; reduce heat to medium to maintain a simmer and cook, stirring occasionally, until a thermometer inserted in the thickest part of the chicken registers 165°F, about 15 minutes. Transfer chicken to a plate. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=12gYOE_0w04i90t00" alt="https://img.particlenews.com/image.php?url=12gYOE_0w04i90t00" width="750" height="500" ><h2>Meanwhile, cook noodles: </h2><p>While chicken cooks, bring a medium saucepan of salted water to a boil over high. Add noodles and cook according to package directions. Drain. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4gA9CU_0w04i90t00" alt="https://img.particlenews.com/image.php?url=4gA9CU_0w04i90t00" width="750" height="500" ><h2>Prepare chicken: </h2><p>Shred or chop chicken. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0hrmdy_0w04i90t00" alt="https://img.particlenews.com/image.php?url=0hrmdy_0w04i90t00" width="750" height="500" ><p>Stir back into Dutch oven. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4LY5Yh_0w04i90t00" alt="https://img.particlenews.com/image.php?url=4LY5Yh_0w04i90t00" width="750" height="500" ><h2>Garnish and serve: </h2><p>Divide pasta between bowls and ladle soup over top. Garnish with chopped parsley and thyme. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0NJG4h_0w04i90t00" alt="https://img.particlenews.com/image.php?url=0NJG4h_0w04i90t00" width="750" height="500" ></div></body>

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Homemade Chicken Noodle Soup

Chicken noodle soup is as classic and timeless as any comforting soup gets. While the stuff from the can has some nostalgic edge, this homemade recipe is the only one you'll ever need. Parmesan rind fortifies the flavorful broth with extra umami, and there's plenty of room to experiment with...

Homemade Chicken Noodle Soup

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