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Cozy One-Pot Chicken Noodle Soup: Perfect Homemade Comfort

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This cozy one-pot chicken noodle soup with homemade broth is more than just a recipe; it’s a ritual. It’s the smell that fills your kitchen on a quiet Sunday, the warmth that chases away a winter chill, and the taste that reminds you of simpler times.

Ingredients

Scale
  • 1 whole chicken (3–4 lbs / 1.4–1.8 kg)
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 10 cups (2.4 liters) cold water
  • 2 tablespoons unsalted butter or olive oil
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) of your homemade broth
  • 2 cups (about 150g) wide egg noodles
  • 2–3 cups shredded chicken
  • 1 tablespoon fresh lemon juice (optional, but recommended)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Make the Broth (1 hour): Place the whole chicken in your large pot. Add the roughly chopped carrots, celery, quartered onion (skin on!), smashed garlic, bay leaves, peppercorns, and thyme. Pour in the 10 cups of cold water. The water should just barely cover the chicken. If it doesn’t, add a little more. Bring this to a gentle boil over medium-high heat. As soon as it starts to boil, reduce the heat to low so it’s just barely simmering. You want tiny bubbles, not a rolling boil. A vigorous boil …
  2. Strain and Shred: Carefully remove the whole chicken from the pot using tongs and set it on a cutting board to cool. Place your fine-mesh strainer over a large bowl or another pot. Pour the entire broth through the strainer, catching all the solids. Discard the cooked vegetables and herbs. You should have about 8-9 cups of beautiful, golden broth. Let the chicken cool for 10-15 minutes until it’s cool enough to handle. Then, using your hands or two forks, shred the meat, discarding the skin and …
  3. Sauté the Aromatics (10 minutes): Wipe out your pot (or give it a quick rinse) and return it to the stove over medium heat. Add the butter or olive oil. Once it’s shimmering, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic!
  4. Build the Soup (15 minutes): Pour the 8 cups of strained broth into the pot with the sautéed vegetables. Bring it to a boil over high heat. Once boiling, add the egg noodles. Stir immediately to prevent them from sticking to the bottom. Reduce the heat to a gentle simmer and cook the noodles according to the package directions, usually 7-9 minutes, until they are tender but still have a slight bite (al dente).
  5. Finish and Serve: Once the noodles are cooked, reduce the heat to low. Stir in the shredded chicken. Let it heat through for just 1-2 minutes. Do not boil the chicken again, or it will become dry. Remove the pot from the heat. Stir in the fresh lemon juice and half of the fresh parsley. Taste the soup and season generously with salt and freshly ground black pepper. Remember, the noodles will absorb some salt, so don’t be shy. Ladle into bowls and garnish with the remaining parsley. Serve immedia…

Notes

For the best results, don’t overcook the chicken. Simmer for 45-60 minutes until internal temperature reaches 165°F. Cook noodles just until al dente to prevent mushiness. For leftovers, consider cooking noodles separately and adding to each bowl. Skim the foam from the broth for a clearer soup. Taste and season in layers.

Nutrition

Keywords: chicken noodle soup, one-pot soup, homemade broth, comfort food, easy soup recipe, chicken soup, winter soup

Find it online: https://cookluma.com/cozy-one-pot-chicken-noodle-soup-perfect-homemade-comfort/