Ultimate Comfort Chicken Noodle Soup!

Ultimate Comfort Chicken Noodle Soup!

Whip up this ultimate comfort chicken noodle soup featuring tender chicken, carrots, celery, and a rich broth thickened with cornstarch.

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

  

• 1 tablespoon olive oil
• 3 large carrots, peeled and sliced thinly
• 3 celery stalks, sliced thinly
• 3/4 cup chopped onion
• 49 ounces chicken broth (about 6 cups)
• 1 tablespoon cornstarch
• 1/3 cup cold water
• 1 lb package egg noodles
• 2 tablespoons butter
• 2 teaspoon thyme

Instructions

 

• Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the carrots, celery, and onion. Saute until tender crisp, about 3-5 minutes.
• Add chicken broth to the pot and simmer for about 20 minutes.
• Dissolve the cornstarch in the cold water. Add this mixture to the simmering broth. Bring to a rolling boil.
• Add the egg noodles and cook until mostly tender, checking every few minutes to prevent mushiness. Noodles will continue to soften off the heat.
• Stir in the butter and thyme until melted and combined.
• Add 2 cups of cooked shredded chicken (from a rotisserie chicken or pre-cooked) and season with salt and pepper to taste.
• Stir in chopped fresh parsley just before serving. The broth should be slightly thickened, enough to coat everything but not runny.

Notes

– For extra flavor, use homemade chicken stock if possible.
– Don’t overcook the noodles; they will continue to soften in the hot broth.
– Add a pinch of red pepper flakes for a subtle kick.

Allergens: Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword chicken noodle soup

The technique that makes it

The key to a truly comforting chicken noodle soup lies in building layers of flavor and achieving the perfect noodle texture. We start by sautéing the aromatic vegetables – carrots, celery, and onion – in olive oil. This process, known as the Maillard reaction, caramelizes the natural sugars in the vegetables, developing a deeper, richer flavor base for the broth. Don’t rush this step; cook them until they are softened and slightly translucent, which can take about 8-10 minutes over medium heat. This foundational flavor is crucial. Next, the chicken broth is brought to a simmer, and we introduce thyme for its earthy, slightly peppery notes that complement the chicken beautifully. The cornstarch slurry, made by whisking cornstarch with cold water until smooth, is the secret to achieving a slightly thickened, velvety broth without making it heavy or gloopy. Adding it gradually while whisking ensures it disperses evenly and thickens without lumps. Finally, the egg noodles are cooked directly in the simmering soup. This method allows the noodles to absorb some of the savory broth, infusing them with flavor and contributing to the overall richness of the dish. It’s important to cook them until al dente, as they will continue to soften slightly as the soup sits.

Troubleshooting

• Problem: Broth is too thin. Fix: Whisk in an additional teaspoon of cornstarch mixed with a tablespoon of cold water and simmer for a few more minutes until thickened.
• Problem: Noodles are mushy. Fix: This usually happens from overcooking. To prevent this next time, add noodles in the last 5-7 minutes of cooking or cook them separately and add to individual bowls just before serving.
• Problem: Soup lacks depth of flavor. Fix: Ensure vegetables were properly sautéed until softened. You can also add a bay leaf during simmering (remove before serving) or a pinch of white pepper for a subtle kick.
• Problem: Vegetables are too hard. Fix: Sauté the carrots, celery, and onion for longer at the beginning until they are tender-crisp before adding the broth.

Substitutions

• Noodles: If egg noodles are unavailable, wide or medium pasta shapes like rotini, penne, or farfalle can be used. They will absorb less broth and offer a different texture.
• Broth: Low-sodium chicken broth or vegetable broth can be substituted. Adjust seasoning accordingly, as vegetable broth may be less savory.
• Herbs: Fresh parsley or a pinch of rosemary can replace thyme for a different herbal profile. Parsley adds freshness, while rosemary offers a more pungent, pine-like aroma.
• Fat: Butter can be replaced with a neutral oil like canola or vegetable oil for sautéing, though it will slightly alter the richness of the broth base.

Pro tips

• For extra flavor, use homemade chicken stock if possible.
• Don’t overcook the noodles; they will continue to soften in the hot broth.
• Add a pinch of red pepper flakes for a subtle kick.

Enjoy this heartwarming bowl of chicken noodle soup, a timeless classic perfect for any occasion. Taste the comfort!

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