Revitalize Your Cold Days with a Cozy Chicken Noodle Soup

As winter’s chill settles in, there’s a rare comfort found in the aroma of simmering chicken noodle soup. But today, I want to share a perspective rooted in the magic of using fresh herbs and homemade broth—transforming this classic into a soul-warming masterpiece. The slow build-up of flavors and the way the noodles soak up that rich broth always feels like a gentle hug.

This isn’t your average pot of chicken noodle soup. It’s a carefully curated ritual that makes every spoonful feel like a small celebration. From the shimmering chicken fat to the tender vegetables—the details matter, especially when comfort calls for something more thoughtful than the usual store-bought fix.

Homemade Chicken Noodle Soup with Fresh Herbs

This chicken noodle soup features tender pieces of chicken simmered in a rich, homemade broth infused with fresh herbs. Carrots, celery, and onions provide a fragrant vegetable base, while tender noodles soak up the flavorful liquid, resulting in a hearty, comforting dish with a clear and inviting appearance.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole fresh whole chicken about 3-4 pounds
• 2 tablespoons olive oil
• 3 large carrots peeled and sliced
• 2 stalks celery sliced
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 bunch fresh thyme
• 8 cups chicken broth preferably homemade
• 3 cups egg noodles uncooked

Equipment

• Large stockpot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the whole chicken in a large stockpot and cover with water. Bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface. Simmer for about 45 minutes until the chicken is cooked through.
2. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids. Reserve the clear broth for the soup base.
3. While the broth cools, heat olive oil in a large pot over medium heat. Add chopped onions, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes.
4. Add minced garlic and a sprig of thyme to the vegetables, cooking for another minute until fragrant. Remove the thyme sprig.
5. Pour the strained chicken broth into the vegetable mixture. Add bay leaves and bring the broth to a gentle simmer. Let it cook for 15 minutes to develop flavor.
6. Meanwhile, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Add the shredded chicken back into the simmering broth.
7. Once the broth is flavorful, season with salt and freshly ground pepper to taste. Add the uncooked egg noodles and cook until tender, about 7 minutes.
8. Remove bay leaves and thyme sprig from the soup. Check seasoning again, adjusting salt and pepper as needed.
9. Serve the hot, hearty chicken noodle soup in bowls, garnished with extra fresh herbs if desired. The broth should be clear, with tender vegetables and noodles soaking up the flavorful liquid.

Notes

For extra flavor, make your own chicken broth and use fresh herbs for a vibrant taste.

No matter the season outside, the humble chicken noodle soup remains a quiet reminder that good food doesn’t have to be complicated to be memorable. Sometimes, what we need most is a familiar, warm embrace in a bowl.