You know those nights, right? The ones where a chilly wind whips around and all you want is pure, unadulterated comfort in a bowl? I totally get it. When those cravings hit, my mind immediately goes to soup. And if you’re anything like me, you want something that’s not just warm, but hearty and packed with incredible flavor. So, for those moments, I’ve got you covered with exactly What I Cook When I Crave Soup Recipes – starting with a classic that never fails to hit the spot.
Why This Classic Chicken Noodle Soup is a Go-To
Okay, so when that deep, soul-warming soup craving hits, this classic chicken noodle soup is my absolute ace in the hole. It’s the kind of dish that just wraps you up in a cozy hug. Seriously, the aroma alone is pure comfort food bliss! What I love most is how it manages to be so hearty and satisfying without being heavy. Plus, it’s surprisingly easy to throw together, even after a long day. We’re talking tender chicken, perfectly cooked noodles, and a broth that’s bursting with flavor. It’s a taste of home in every single spoonful, and that vibe is exactly what I’m going for when I need a good bowl of soup. You can find more amazing soup ideas here if you want to explore!
What I Cook When I Crave Soup Recipes: Ingredients You’ll Need
So, when that craving strikes and I’m planning What I Cook When I Crave Soup Recipes, this chicken noodle is always on the top of my list. And getting the ingredients just right is simple, but it makes all the difference, trust me! Quality ingredients are like the secret handshake of a truly amazing soup, bringing out the best flavors.
For the Soup:
- 2.5 pounds bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
For the Noodles and Finishing:
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: Additional salt and pepper to taste
Step-by-Step Guide: Crafting Your Perfect Soup
Alright, let’s get this soup party started! Making this chicken noodle soup is a total breeze, and honestly, it’s where the magic really happens. Follow these simple steps, and you’ll have a simmering pot of happiness in no time. Remember, good cooking is all about patience and a little love sprinkled in – that’s what makes it truly special and builds that delicious flavor profile. For more awesome soup recipes, check out this page!
Preparing the Chicken and Aromatics
First things first, grab those bone-in chicken thighs and pat them nice and dry with some paper towels. Give them a good sprinkle of salt and pepper. Now, in your big ol’ stockpot, heat up that canola oil over medium-high heat. You want it nice and hot before you add the chicken. Cook those thighs in batches until they get a gorgeous, dark golden-brown color. That sear is key for flavor, so don’t rush it! Once they’re beautifully browned, take them out and set them aside. Drain off all but about 2 tablespoons of the drippings. Toss your chopped onion into the pot and let it soften and get a little sweet, about 4-5 minutes. Then, give the garlic a minute to get fragrant before moving on.
Simmering for Depth of Flavor
Now the aromatic part! Pour in that chicken broth, and as you stir, scrape up all those yummy browned bits stuck to the bottom of the pot. That’s pure flavor gold! Bring the broth to a boil, then pop those browned chicken thighs back in. Now add in your chopped celery, carrots, those trusty bay leaves, and the fresh thyme. Once everything’s in, reduce the heat to low, pop a lid on, and let it all simmer away gently for about 25-30 minutes. This is where the chicken gets super tender and all those flavors start to meld together beautifully. Just low and slow cooking goodness!
Cooking the Noodles and Finishing Touches
Once the chicken is fall-off-the-bone tender, carefully take it out of the pot and let it cool enough to handle on a plate. Remove the soup from the heat for a sec – this is important! Stir in your uncooked egg noodles, put the lid back on, and just let them stand for about 20-22 minutes. They’ll cook perfectly in the residual heat without getting mushy. While they’re doing their thing, shred that cooked chicken meat right off the bones (discard the bones, of course!). Toss the shredded chicken back into the pot. Finally, stir in the fresh parsley for a pop of green and that little touch of lemon juice – it really brightens everything up! Give it a taste and add more salt and pepper if you think it needs it, then fish out those bay leaves before serving.
Tips for Soup Success
Alright, let’s chat about making this chicken noodle soup absolutely perfect every single time. It’s super forgiving, but a few little tricks really elevate it. First off, the broth quality is HUGE! Using a good quality chicken broth, or even better, homemade stock, makes a world of difference. For the noodles, I always go with kluski or wide egg noodles because they hold up so well without getting mushy during that standing time. If you find your noodles are still a bit too firm, just pop it back on a very low heat for a few minutes. And hey, if you don’t have thighs, chicken breast works, but thighs give you that extra richness. Want more soup ideas? I’ve got tons over at my soup recipes page!
Variations to Your Favorite Soup Recipes
You know, one of the best things about my go-to What I Cook When I Crave Soup Recipes is how easy they are to play around with! This chicken noodle soup is fantastic as is, but it’s also a super forgiving base for all sorts of fun twists. Looking for more hearty ideas? Check out these low-carb winter meals that feel like mom’s cooking. You can toss in extra veggies like peas or corn (if you’re not strictly keto), or maybe some mushrooms for extra depth. A pinch of red pepper flakes can add a little kick if you’re feeling adventurous!
Serving and Storing Your Cozy Soup
Now that you’ve got this incredible, steaming bowl of comfort, how do you make it sing? I love serving this chicken noodle soup piping hot, usually with a sprinkle of extra fresh parsley and maybe a tiny squeeze of fresh lemon juice right at the end. It just wakes everything up! It’s perfect on its own, but sometimes I’ll pair it with some crusty keto bread or a light side salad. For storing, just let the soup cool down a bit, then pop it into an airtight container in the fridge. It’ll keep beautifully for about 3-4 days. Reheating is simple: just gently warm it on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also microwave it! For more easy, cozy meals, you’ve got to check out these cozy crockpot keto recipes!
Frequently Asked Questions About This Soup
Got soup questions? I’ve got answers! People ask me all the time about making this cozy chicken noodle just right.
Can I use chicken breast instead of thighs?
You totally can! Chicken breast cooks a bit quicker and has a leaner texture. Just make sure not to overcook it, or it can get a little dry. Shred it the same way after simmering. It makes for a lighter soup, which is nice sometimes!
Can I make this ahead of time?
Oh, absolutely! This soup is actually even better the next day. The flavors really get a chance to meld together. Just store it in an airtight container in the fridge and gently reheat on the stove when you’re ready for another comforting bowl. It’s perfect for meal prep!
What are good side dishes for soup?
For a hearty soup like this, I love keeping it simple. Some crusty, savory keto bread is always a winner for dipping. A simple side salad with a light vinaigrette also works beautifully to cut through the richness. Honestly, though, this soup is so satisfying, it’s a meal all on its own!
For more simple dinner ideas, check out this collection!
Nutritional Snapshot of What I Cook When I Crave Soup Recipes
When I’m making my favorite What I Cook When I Crave Soup Recipes, like this chicken noodle, I like to have a general idea of what’s in it. Keep in mind these numbers are estimates, and can change a bit depending on the exact brands and ingredients you use. It’s always good to aim for calorie-smart recipes like these! For more ideas, check out calorie-smart recipes.
Per serving (approximate): 239 Calories, 14g Carbohydrates, 18g Protein, 12g Fat.
Share Your Soup Creations!
I really hope you love making and eating this chicken noodle soup as much as I do! If you tried it out, please leave a comment below and let me know how it turned out for you. Did you add anything special? I love hearing all your amazing variations and seeing how you make this recipe your own. You can also find more from me over at my author page!
What I Cook When I Crave Soup Recipes
Ingredients
Equipment
Method
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
- Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
- Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
