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Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and Craving a comforting, homemade bowl of chicken noodle soup? This easy homestyle recipe combines tender chicken, savory broth, and the perfect noodles for a heartwarming meal. Whether you’re looking for tips on making the best chicken noodle soup, need freezer-friendly storage advice, or wondering what to serve with it, you’ll find everything you need right here!!!
It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.
And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.
Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through but it will yield the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
Egg noodles are a common choice for chicken noodle soup but elbow macaroni, orzo, ditalini or fettuccine (broken in bite-sized pieces) can be used as well.
The egg noodles are cooked directly in the soup, absorbing all the flavorful broth. But if you are planning for leftovers or freezing, the noodles should be cooked and stored separately.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Yes, you can make chicken noodle soup ahead of time! It actually tastes better the next day after the flavors have had time to meld together. If you plan to make it in advance, store the soup in an airtight container in the refrigerator for up to 3-4 days. Just remember to cook the noodles separately if you’re making it in advance, as they can become too soft when reheated in the soup.
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The only change I made was using orzo b/c I was out of noodles, but I liked it even better than traditional noodles personally. (I’m a chicken and rice fan but use noodles for the rest of the family).