Before you cook
Background Recipe story & origin
Chicken noodle soup has roots in Jewish cooking traditions brought to America by Eastern European immigrants in the late 1800s and early 1900s, where it was known as 'Jewish penicillin' for its restorative qualities. The combination of simmered chicken, vegetables, and noodles appeared in American cookbooks like 'The Settlement Cook Book' (1901) and 'The Boston Cooking-School Cook Book' (1896 by Fannie Farmer), where it was described as a 'restorative broth.' Campbell's Soup Company introduced condensed chicken noodle soup in 1934, making it a pantry staple during the Great Depression and cementing it as an American comfort food. The dish gained widespread popularity during World War II (1939-1945), when it was included in military rations and became associated with home and comfort. By the 1950s, chicken noodle soup was a household standard, appearing in cookbooks like 'The Joy of Cooking' (1951 edition) and 'Better Homes and Gardens New Cook Book' (1953). This classic version follows that tradition: clean broth, tender chicken, sweet vegetables, and noodles added at the end, the simple, restorative soup that became America's comfort food cure-all.
Before you start Equipment you'll need
- large pot or Dutch oven — thick walls distribute heat evenly and prevent hot spots that burn food
- chef's knife — sharp blade makes precise cuts for even cooking and safer prep
- cutting board — stable surface protects your counters and keeps ingredients contained
- ladle — necessary for proper technique and best results with this recipe
- tongs — long handles keep your hands safe from heat while flipping and moving food
- small bowl — keeps prepped ingredients organized and ready to go
Safety Safety & allergen notes
- Chicken must reach internal temperature of 165°F to be safe - use meat thermometer to verify
- Steam from lifting pot lid can cause burns - tilt lid away from your face when checking
- Hot broth can splash when adding ingredients - add chicken and noodles gently
- Use tongs or slotted spoon to remove hot chicken - do not use bare hands
- Pot handles stay hot throughout cooking - always use pot holders or oven mitts
Non-negotiables Rules for success
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Simmer gently without boiling
Boiling causes proteins to coagulate rapidly, creating cloudy broth and tough, dry chicken
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Don't overcook the chicken
Cooking beyond 165°F internal temperature causes proteins to contract and squeeze out moisture, resulting in dry, stringy meat
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Add noodles to simmering broth, not boiling
Vigorous boiling causes noodles to break apart and release excess starch, making soup gummy
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Remove bay leaf before serving
Bay leaves remain tough and sharp even after cooking and can cause choking or cut mouth tissue if eaten
Prep Get set first
About 8 min of prep
- Dice onion, slice carrots and celery
- Mince garlic
- Have large pot or Dutch oven ready
- Gather all ingredients
- Have tongs and small bowl ready for chicken
This soup takes about 50 minutes total with 25 minutes of hands-off simmering time
Ingredients
Instructions
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Sauté the aromatics
Heat olive oil in large pot over medium heat. Add onion, carrot, and celery and cook 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
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Add the broth and chicken
Pour in chicken broth. Add chicken breasts or thighs, salt, pepper, thyme, and bay leaf.
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Simmer the chicken
Bring just to gentle simmer, then reduce heat. Cover and cook 20 to 25 minutes until chicken is cooked through but still tender.
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Remove and shred the chicken
Remove chicken to bowl. Shred into bite sized pieces using two forks.
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Cook the noodles
Raise heat slightly and bring broth back to gentle simmer. Add egg noodles and cook according to package time, usually 6 to 8 minutes.
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Finish the soup
Remove bay leaf. Return shredded chicken to pot and stir in parsley. Taste and adjust salt and pepper.
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Serve hot
Ladle into bowls while hot.
Chef's notes
For brighter finish, add squeeze of lemon before serving
To prevent noodles from becoming mushy, cook them separately and add just before serving
Can be prepared up to 3 days ahead; store broth and noodles separately, combine when reheating
Tomorrow's Meal
Chicken Noodle Soup Pot Pie
Transform leftover soup into a creamy pot pie filling, topped with flaky puff pastry or biscuits
You'll need to pick up:
Quick overview:
- Strain soup, reserving broth and solids separately
- Make roux with butter and flour, whisk in 1 cup reserved broth and cream until thick
- Fold in chicken, vegetables, and noodles from soup, add peas if using
- Pour into baking dish, top with pastry or biscuits
- Bake at 400°F for 20-25 minutes until golden and bubbling