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Best Homemade Chicken Noodle Soup for Chilly Days

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This is the ultimate comfort food for chilly days, featuring a rich, savory broth with a secret ingredient—a parmesan rind—that adds incredible depth. It’s simple, cozy, and guaranteed to warm you up.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 parmesan cheese rind
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables start to soften—about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Build the Broth: Pour in the chicken broth and water. Add the parmesan rind, bay leaves, dried thyme, and dried rosemary. Season with a pinch of salt and pepper. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and let it simmer.
  3. Cook the Chicken: Gently place the chicken breasts or thighs into the simmering broth. Make sure they are fully submerged. Cover the pot and let it cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. Shred the Chicken: Using tongs, carefully remove the cooked chicken from the pot and place it on a cutting board. Let it rest for a couple of minutes before shredding it with two forks. Discard the bay leaves and parmesan rind.
  5. Cook the Noodles: Return the shredded chicken to the pot. Bring the broth back to a gentle boil. Add the wide egg noodles and cook according to package directions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  6. Finish and Serve: Once the noodles are tender, remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with more salt and pepper if needed.

Notes

For best results, cook noodles separately and add to individual bowls to prevent them from getting mushy in leftovers. The parmesan rind adds umami depth; keep rinds in the freezer for future soups. Season in layers for complex flavor. The soup tastes even better the next day. Do not skip the lemon juice—it brightens the dish.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, parmesan rind, easy soup, winter soup

Find it online: https://cookluma.com/best-homemade-chicken-noodle-soup-for-chilly-days/