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If you’re longing for a comforting bowl of homemade chicken soup that’s both simple and deeply satisfying, you’re in for a treat with this Easy Stovetop Chicken Noodle Soup Recipe. It’s one of those dishes that feels like a warm hug on a chilly day—packed with tender chicken, vibrant veggies, and perfectly cooked egg noodles all swimming in a flavorful broth. What I love most is how straightforward it is to make yet delivers such rich, cozy goodness every single time.
Ingredients You’ll Need
Getting started on the Easy Stovetop Chicken Noodle Soup Recipe means gathering some pantry staples and fresh produce that bring body, brightness, and layers of flavor to the pot. Each ingredient has a job, from building the broth’s richness to adding texture and vibrant color to your bowl.
- Unsalted butter (2 tablespoons): Adds a luscious, silky base for sautéing and layers of flavor without overpowering.
- Chicken breasts, split (2): The star protein that yields tender, juicy meat and a flavorful broth when cooked skin-on.
- Kosher salt (1/2 teaspoon plus extra to taste): Enhances all ingredients, seasoning the chicken skin for browning and seasoning the final soup.
- Yellow onion, diced (1): Provides sweetness and depth that balance the savory broth perfectly.
- Celery stalks, sliced (3): Adds crunch and subtle aromatic earthiness that brightens every spoonful.
- Carrots, peeled and sliced (3): Contribute natural sweetness and a vibrant splash of orange color.
- Chicken broth or stock (8 cups/64 ounces): The hearty base that ties everything together, bringing warmth and comfort.
- Minced garlic (1 teaspoon): Imparts a gentle kick and fragrant undertone that elevates the whole dish.
- Bay leaves (2): Infuse subtle herbal notes that deepen the complexity of the broth.
- Dried parsley (1 tablespoon): Adds a fresh, green herbal touch without overpowering the soup.
- Dried dill (1 teaspoon): Introduces a soft, slightly tangy flavor that complements chicken beautifully.
- Egg noodles (6 ounces): The perfect tender noodles that soak up the broth and make the soup truly comforting.
How to Make Easy Stovetop Chicken Noodle Soup Recipe
Step 1: Brown the Chicken
Start by heating your large dutch oven or sturdy pot over medium-high heat and melting the butter. Pat the chicken breasts dry and sprinkle kosher salt on the skin to help it crisp up. Place them skin side down in the melted butter and let them brown for about 4 to 5 minutes. This step builds so much flavor by creating a lovely golden crust and those delicious browned bits you’ll want to scrape off later.
Step 2: Sweat the Vegetables
Now nestle the diced onion, sliced celery, carrots, and minced garlic around the chicken in the pot. Let them sweat gently for 2 to 3 minutes without browning, just softening enough to release their aromas and start creating a flavor foundation for your broth.
Step 3: Add Broth and Herbs
Pour the chicken broth in slowly, scraping the browned bits off the bottom of the pot as you go—this is flavor gold! Toss in the bay leaves, dried parsley, and dried dill, then cover the pot and bring everything to a boil. Reduce the heat and let it simmer for 30 minutes, allowing the chicken to gently cook through and the flavors blend together beautifully.
Step 4: Check and Remove Chicken
After simmering, check that the chicken has reached an internal temperature of 165 degrees Fahrenheit—that’s when it’s perfectly cooked and safe to eat. If it needs more time, simmer a bit longer. When ready, remove the chicken from the pot and set it aside to cool so you can handle it easily.
Step 5: Cook the Noodles
With the chicken resting, stir the egg noodles into the simmering broth and cook according to the package instructions—usually about 7 to 8 minutes. Keep an eye on them: you want them tender but not mushy. Once cooked, turn off the heat to prevent overcooking.
Step 6: Shred Chicken and Season
When the chicken is cool enough, remove the skin and bones, then dice or shred the meat into bite-sized pieces. Return it to the soup, give everything a good stir, and taste the broth. Depending on your broth’s salt level, you may want to add between ½ to 1 teaspoon of kosher salt to finish. Don’t forget to fish out the bay leaves before serving!
How to Serve Easy Stovetop Chicken Noodle Soup Recipe
Garnishes
Fresh garnishes can brighten your bowl and add delightful texture contrasts. I love sprinkling a handful of chopped fresh parsley or dill on top to add a punch of color and a fresh herbal note that complements the dried herbs perfectly.
Side Dishes
Serve this soup alongside crusty bread or warm dinner rolls for dipping, or a simple green salad for a light, balanced meal. The bread is especially fantastic to soak up all that savory broth, making every bite even more satisfying.
Creative Ways to Present
For a fun twist, try serving the soup in mini bread bowls or rustic mugs. You can even add a squeeze of fresh lemon juice or a dash of hot sauce to give the soup a little extra zing. Garnish with thinly sliced scallions for a subtle crunch and color burst that will make your presentation pop.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Stovetop Chicken Noodle Soup Recipe tastes just as wonderful the next day once the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Remember to keep the noodles in the soup to absorb the broth—but be aware they might soften more over time.
Freezing
If you want to keep it longer, freeze the soup in freezer-safe containers for up to 3 months. For the best texture, consider freezing the broth and vegetables separately from the noodles—add the noodles fresh when reheating so they don’t become mushy.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of broth or water if it has thickened too much in the fridge. If noodles were frozen separately, cook fresh noodles and add them at serving time for the best taste and texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra richness and tenderness to the soup. Just make sure to cook them thoroughly, and adjust cooking time as needed since thighs might take a bit longer.
What if I only have fresh herbs instead of dried?
Fresh herbs are fantastic and can be substituted at a 3:1 ratio (three times more fresh than dried). Add them towards the end of cooking to preserve their bright flavors.
Can I make this soup without butter?
Yes, you can swap the butter for olive oil or another cooking fat. Butter adds a lovely richness, but olive oil lends a lighter, more Mediterranean touch without sacrificing flavor.
How can I make this soup gluten-free?
Simply replace the egg noodles with gluten-free pasta or even spiralized vegetables like zucchini noodles. They’ll soak up that comforting broth without the gluten.
Is this soup good for freezing after adding the noodles?
It’s best to freeze the soup without the noodles because they tend to get mushy after thawing. Cook fresh noodles when you’re reheating for perfect texture.
Final Thoughts
This Easy Stovetop Chicken Noodle Soup Recipe is a wonderful way to bring warmth and nourishment to any day, whether you’re feeling under the weather or just craving a cozy homemade meal. It’s approachable, versatile, and bursting with flavors that feel like home. I can’t wait for you to try it and make it your own comforting go-to soup!
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Easy Stovetop Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy stovetop chicken noodle soup made with tender chicken breasts, fresh vegetables, and flavorful herbs, perfect for a cozy meal any day.
Ingredients
Chicken and Broth
- 2 tablespoons unsalted butter
- 2 split chicken breasts
- 1/2 teaspoon kosher salt (for chicken skin)
- 8 cups (64 ounces) chicken broth/stock
Vegetables and Herbs
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 teaspoon minced garlic
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
Pasta
- 6 ounces egg noodles
Instructions
- Brown the Chicken: Heat a large Dutch oven or pot over medium-high heat and melt the unsalted butter. Season the chicken breasts with 1/2 teaspoon kosher salt on the skin side. Place the chicken breasts skin-side down in the melted butter and cook for 4 to 5 minutes until the skin is nicely browned.
- Sauté the Vegetables: Add the diced onion, sliced celery, sliced carrots, and minced garlic around the chicken in the pot. Sweat the vegetables for 2 to 3 minutes until they begin to soften and release their flavor.
- Add Broth and Herbs: Slowly pour in the chicken broth while scraping the bottom of the pot to release any browned bits stuck to the bottom. This adds richness and flavor to the soup. Add in the bay leaves, dried parsley, and dried dill. Cover the pot and bring the soup to a boil. Reduce heat and let it simmer for 30 minutes to cook the chicken thoroughly and develop the flavors.
- Check Chicken Doneness: Ensure the chicken has reached an internal temperature of 165º F to confirm it is fully cooked. Continue cooking if necessary. Once done, remove the chicken from the pot and set it aside to cool.
- Cook the Egg Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, typically 7 to 8 minutes, until tender. Remove the pot from heat once noodles are cooked.
- Prepare the Chicken and Final Adjustments: When the chicken is cool enough to handle, remove and discard the skin and bones. Dice or shred the chicken into bite-sized pieces and add it back into the soup. Taste the soup and adjust salt as needed, depending on the saltiness of your broth, usually adding ½ to 1 teaspoon kosher salt. Remove the bay leaves before serving.
Notes
- Use low-sodium broth if you want better control over the salt content.
- Feel free to substitute egg noodles with other pasta types of your choice.
- Leftovers keep well refrigerated for 3-4 days and can also be frozen for up to 3 months.
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- Remove bay leaves before serving as they are not edible.
