Chicken Noodle Soup: A Light Homemade Classic
A clear chicken broth with vegetables and noodles. A light, comforting soup for cold days and ordinary weekdays alike.
Every family knows chicken noodle soup as the one that makes you feel better. Whether you have a cold, are worn out or simply want something light, a hot bowl of it does the trick.
Secrets of a good chicken soup
- Bone-in meat. Thighs and wings give a rich broth; breast alone tastes thin.
- Low heat. A broth that barely simmers stays clear.
- Noodles last. Otherwise, they swell and cloud the soup.
Homemade or shop-bought noodles
For homemade noodles, knead one egg with 100 g of flour into a stiff dough, roll it thinly and cut into narrow strips. When time is short, dried egg noodles are perfectly good.
Nutrition
Per serving (≈ 420 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Make the broth
Cover the chicken with cold water, bring to the boil and skim. Add a whole onion and the bay leaves and simmer gently for 40 minutes.
Shred the meat
Lift out the chicken, let it cool slightly, then pull the meat from the bones and shred it. Discard the onion and bay leaves and strain the broth.
Add the vegetables
Slice the carrots into rounds and dice the celery and potatoes. Add them to the broth, season and simmer for 15 minutes.
Add the noodles
Add the noodles and cook according to the packet, or 4–6 minutes for homemade. Return the shredded chicken to the pot.
Finish with dill
Turn off the heat, stir in the chopped dill, let the soup sit for five minutes and serve.
Cook’s tips
- 1A slice of ginger makes it even more soothing when you have a cold.
- 2A squeeze of lemon brightens the flavour.
- 3Remove the chicken skin for a lighter soup.
- 4For a richer, more golden broth, lightly sear the chicken pieces in a splash of oil before adding the water. This adds depth to the liquid without requiring extra simmering time.
Serving & storage: Serve in deep bowls with a side of crusty buttered sourdough. The soup will keep in the refrigerator for up to three days or can be frozen for two months, though you should add fresh noodles when reheating to prevent them from becoming mushy.
A storage tip
If you are making a big batch, cook the noodles separately and add them to each bowl as you serve, so they do not go soft.
The takeaway
Chicken noodle soup is simple, but made properly it is wonderful. Use bone-in chicken, keep the heat low and add the noodles at the very end.
