Chicken Noodle Soup
From The Community Cookbook, the community-vetted cookbook
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Originally proposed by Alice on Feb 18, 2026
A clear savory broth built from aromatic vegetables and simmered chicken.
Classic home-style chicken noodle soup.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken stock
- 1 lb boneless skinless chicken thighs
- 6 oz egg noodles
- 2 tbsp chopped dill or parsley
- Kosher salt and black pepper, to taste
Method
- Heat olive oil in a Dutch oven over medium and sweat onion, carrot, and celery until softened, 8 to 10 minutes.
- Add chicken and stock, bring to a gentle simmer, and cook until the chicken is just done, 20 to 25 minutes.
- Transfer chicken to a board, shred into bite-size pieces, and return it to the broth.
- Add noodles and simmer until tender, stopping just before they turn soft.
- Season to taste with salt and pepper, stir in herbs, and serve steaming hot.
Why These Techniques Work
Browse techniquesLayered broth building
Why it works: Sweating vegetables first extracts soluble flavor compounds.
Why this recipe uses it: It yields deeper flavor than simply boiling everything together.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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