Homemade Chicken Noodle Soup
The ultimate comfort food, Homemade Chicken Noodle Soup is a warm and hearty dish filled with tender chicken, fresh vegetables, and small pasta. Perfect for cold days or when you’re feeling under the weather, this easy weeknight dinner will have you craving more. Make it tonight and feel the love in every spoonful!
Equipment
- Lodge 6 Quart Enameled Cast Iron Dutch Oven
Ingredients
- 1 cup small pasta e.g., ditalini, orzo, alphabet noodles, egg noodles, small elbows
- 4 stalks celery diced
- 4 medium carrots diced
- 1 medium onion diced
- 2 tbsp butter salted
- 1 tsp salt kosher
- ¼ tsp black pepper
- ½ tbsp Italian seasoning
- 1 lb chicken breast cut into 2-3 chunks
- 1 tbsp salted butter
- 12 cups chicken broth or vegetable broth
- 4 cloves garlic minced
- ¼ cup parmesan cheese optional, for serving
- 1 baguette optional for serving
Instructions
- Cook the pasta. Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, set aside, and toss lightly with a drizzle of oil to prevent sticking.
- Sauté the veggies. In a large Dutch oven or soup pot, melt 2 tbsp butter over medium heat. Add diced celery, carrots, and onion along with salt, pepper, and Italian seasoning. Sauté for 5–7 minutes, stirring regularly, until veggies are translucent and lightly browned.
- Cook the chicken. Push veggies to one side of the pot. Add 1 tbsp butter to the empty side. Once melted, add chicken chunks. Sear for 2–3 minutes per side until lightly browned (the chicken will finish cooking in the broth).
- Simmer the soup. Add chicken broth and minced garlic to the pot. Bring to a boil over medium-high heat with the lid closed (about 5–10 minutes). Reduce heat to a simmer and cook for 15 more minutes with the lid closed.
- Finish the soup. Remove chicken and dice into bite-sized pieces. Return chicken to the pot along with the cooked pasta. Stir gently and taste for seasoning.
- Serve. Ladle into bowls and serve with a fresh baguette. Top with freshly grated parmesan cheese for an extra layer of comfort and flavor.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
- Freezing: You can freeze this soup for up to three months. Just leave out the pasta, adding it fresh when you reheat.
- Pairing: Serve with a simple green salad for a well-rounded meal.
- Variations: Feel free to switch up the vegetables based on what's in season or what you have on hand.
- Serving suggestion: Top with fresh herbs or a squeeze of lemon for extra brightness.