Description

Craving a warm, soothing bowl of soup that feels like a hug in a bowl? Chef John’s Homemade Chicken Noodle Soup is a classic comfort food, featuring tender chicken, fresh vegetables, and egg noodles in a rich, roasted chicken broth. Perfect for chilly days, sick days, or any time you need a cozy, nourishing meal, this soup is simple yet deeply satisfying

Ingredients

Scale

Chef John’s Homemade Chicken Noodle Soup uses pantry staples and fresh ingredients to create its signature comforting flavor. Here’s what you’ll need for 8 servings:

1 tablespoon butter: Adds richness to the vegetable base.
½ cup diced carrot: Provides sweetness and texture.
½ cup diced onion: Adds depth and savoriness.
½ cup diced celery: Contributes a savory, slightly bitter note.
¼ teaspoon fresh thyme leaves: Brings a subtle, earthy aroma.
1 pinch salt: Enhances vegetable flavors.
2 tablespoons melted chicken fat: Boosts richness and flavor.
2 quarts roasted chicken broth: The flavorful foundation of the soup (see note for recipe link).
4 ounces uncooked wide egg noodles: Add hearty texture.
2 cooked boneless chicken breast halves, cubed: Provides protein and heartiness.
1 pinch cayenne pepper (optional): Adds a gentle spicy kick.
Salt and ground black pepper to taste: Enhances overall flavor.

Why These Ingredients Matter

Roasted Chicken Broth: Offers a deep, savory base that elevates the soup’s flavor.
Vegetable Trio (Carrot, Onion, Celery): Creates a classic mirepoix for a balanced, aromatic foundation.
Chicken Fat: Adds richness and enhances the soup’s depth.
Fresh Thyme: Infuses a subtle, herbaceous note that complements the broth.

Substitutions and Variations

Chicken Broth: Use store-bought low-sodium chicken broth if homemade isn’t available.
Chicken Fat: Substitute with additional butter or olive oil.
Chicken: Use rotisserie chicken, shredded thighs, or leftover roasted chicken.
Noodles: Swap egg noodles with pasta like ditalini, orzo, or gluten-free noodles.
Vegan Option: Use vegetable broth, plant-based butter, and replace chicken with tofu or chickpeas.
Gluten-Free: Use gluten-free egg noodles or rice noodles and ensure broth is gluten-free.
Spicy Soup: Increase cayenne to ¼ teaspoon or add a dash of hot sauce.
Herb-Infused: Add 1 tablespoon chopped fresh parsley or dill for extra freshness.

Note: The original recipe references a homemade roasted chicken broth recipe, but store-bought can be used for convenience.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 tablespoon butter, ½ cup diced carrot, ½ cup diced onion, ½ cup diced celery, ¼ teaspoon fresh thyme leaves, 1 pinch salt, 2 tablespoons melted chicken fat, 2 quarts roasted chicken broth, 4 ounces uncooked wide egg noodles, 2 cooked boneless chicken breast halves (cubed), 1 pinch cayenne pepper (optional), and salt and black pepper to taste.
Dice vegetables uniformly for even cooking.

Tip: Prep ingredients ahead to streamline the cooking process.

Step 2: Sauté the Vegetables

Melt 1 tablespoon butter in a large soup pot over medium heat.
Add ½ cup diced carrot, ½ cup diced onion, ½ cup diced celery, ¼ teaspoon fresh thyme leaves, and a pinch of salt.
Stir in 2 tablespoons melted chicken fat and cook, stirring, until the onions are soft and translucent, 5-6 minutes.

Tip: Cook vegetables gently to develop their flavors without browning.

Step 3: Add Broth and Cook Noodles

Stir in 2 quarts roasted chicken broth and bring to a boil.
Season with additional salt if needed.
Add 4 ounces uncooked wide egg noodles and cook until tender, about 5 minutes.

Tip: Stir occasionally to prevent noodles from sticking to the pot.

Step 4: Add Chicken and Season

Add 2 cubed cooked chicken breast halves and simmer until heated through, about 5 minutes.
Season with a pinch of cayenne pepper (if using), and salt and black pepper to taste.

Tip: Taste and adjust seasonings carefully, as the broth may already be salty.

Step 5: Serve

Serve the soup hot in bowls, ensuring each serving has a balance of noodles, chicken, and vegetables.

Tip: Serve with crusty bread or crackers for a complete meal.