Name: Poached Chicken Noodle Soup: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6-8 ounces each); 8 cups chicken broth (low sodium preferred); 1 large onion, quartered; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 4 cloves garlic, smashed; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound egg noodles (wide or medium); 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional); 2 cups shredded poached chicken (from above); 4 cups reserved chicken broth (from poaching); 1/2 cup chopped fresh parsley; Salt and pepper to taste; Lemon wedges for serving (optional)

Poached Chicken Noodle Soup: the ultimate comfort food, ready to soothe your soul and warm you from the inside out. Have you ever craved a dish that feels like a warm hug? This isn’t just any chicken noodle soup; it’s a delicately flavored, incredibly nourishing elixir that will become your go-to recipe for chilly evenings or when you’re feeling under the weather.

Chicken noodle soup boasts a history as rich and varied as its flavor profile. Across cultures, variations of this restorative broth have been used for centuries as a remedy for colds and a symbol of care. From the Jewish penicillin of Ashkenazi tradition to countless regional adaptations, the simple combination of chicken, noodles, and broth has transcended borders and generations.

But what makes Poached Chicken Noodle Soup so irresistible? It’s the tender, melt-in-your-mouth chicken, gently poached to perfection, ensuring maximum flavor and moisture. The broth is light yet deeply savory, infused with aromatic vegetables and herbs. And let’s not forget the noodles perfectly cooked and adding a satisfying texture to every spoonful. People adore this dish because it’s not only delicious but also incredibly easy to digest and packed with nutrients. It’s a comforting, convenient, and undeniably delicious way to nourish your body and soul. So, let’s get cooking and create a bowl of pure comfort!

Poached Chicken Noodle Soup

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 ounces each)
8 cups chicken broth (low sodium preferred)
1 large onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, smashed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper

For the Noodles:

1 pound egg noodles (wide or medium)

For the Soup:

2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
2 cups shredded poached chicken (from above)
4 cups reserved chicken broth (from poaching)
1/2 cup chopped fresh parsley
Salt and pepper to taste
Lemon wedges for serving (optional)

Poaching the Chicken:

This is the first and arguably most important step. Poaching the chicken gently ensures it stays incredibly tender and infuses the broth with flavor. Trust me, it’s worth the extra time!

Combine Ingredients: In a large pot or Dutch oven, combine the chicken breasts, 8 cups of chicken broth, quartered onion, chopped carrots, chopped celery, smashed garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper.
Bring to a Simmer: Bring the mixture to a gentle simmer over medium heat. You want to see small bubbles forming, but not a rolling boil. A rolling boil will make the chicken tough.
Poach the Chicken: Reduce the heat to low, cover the pot, and let the chicken poach for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness. The exact time will depend on the thickness of your chicken breasts.
Remove the Chicken: Once the chicken is cooked through, carefully remove it from the pot using tongs or a slotted spoon. Place the chicken on a plate to cool slightly.
Strain the Broth: Strain the poaching broth through a fine-mesh sieve into a large bowl or container. Discard the solids (onion, carrots, celery, garlic, herbs). This strained broth is liquid gold we’ll use it later in the soup! Reserve 4 cups of this broth for the soup. You can save the remaining broth for another use, like making rice or another soup.
Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks. Set aside 2 cups of shredded chicken for the soup. You can save the remaining chicken for another use, like chicken salad or tacos.

Preparing the Soup:

Now that the chicken is poached and shredded, and the broth is strained, we can move on to building the soup itself. This part is all about layering flavors and creating a comforting, hearty dish.

Sauté the Vegetables: In the same pot or Dutch oven (after washing it, of course!), heat the olive oil over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir occasionally to prevent burning.
Add Garlic and Spices: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add Broth and Chicken: Pour in the 4 cups of reserved chicken broth and add the 2 cups of shredded poached chicken. Bring the mixture to a simmer.
Cook the Noodles: Add the egg noodles to the simmering soup. Cook according to the package directions, usually about 6-8 minutes, or until the noodles are tender. Be sure to stir occasionally to prevent the noodles from sticking together.
Season to Taste: Season the soup with salt and pepper to taste. Remember that the broth already has some salt in it, so start with a small amount and add more as needed.
Stir in Parsley: Stir in the chopped fresh parsley just before serving.

Serving the Soup:

The final step is the best part enjoying your delicious homemade Poached Chicken Noodle Soup! Here are a few tips for serving:

Ladle into Bowls: Ladle the soup into bowls and serve immediately.
Garnish (Optional): Garnish with extra fresh parsley, a sprinkle of black pepper, or a squeeze of lemon juice, if desired. A dollop of sour cream or plain yogurt can also add a nice touch of creaminess.
Serve with Bread (Optional): Serve with crusty bread or crackers for dipping.
Enjoy! Take a moment to savor the aroma and the comforting warmth of this classic soup.

Tips and Variations:

This recipe is a great starting point, but feel free to customize it to your liking. Here are a few ideas:

Add More Vegetables: Feel free to add other vegetables to the soup, such as peas, corn, green beans, or spinach. Add them during the last few minutes of cooking so they don’t become overcooked.
Use Different Noodles: If you don’t have egg noodles, you can use other types of pasta, such as ditalini, orzo, or even gluten-free pasta.
Make it Creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
Add a Kick: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the soup.
Make it in the Slow Cooker: You can also make this soup in the slow cooker. Simply combine all the ingredients for the chicken in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, shred the chicken, strain the broth, and add the remaining ingredients to the slow cooker. Cook on low for another 30 minutes, or until the noodles are tender.
Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top of the containers, as the soup will expand when frozen. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why Poaching is Key:

I really want to emphasize the importance of poaching the chicken. It’s not just about cooking the chicken; it’s about creating a flavorful broth that forms the foundation of the entire soup. Poaching gently infuses the chicken with the flavors of the herbs and vegetables, resulting in a more complex and delicious soup. Plus, poached chicken is incredibly tender and moist, which is exactly what you want in a comforting bowl of chicken noodle soup.

Making it Ahead:

This soup is a great make-ahead meal. You can poach the chicken and strain the broth a day or two in advance and store them in the refrigerator. Then, when you’re ready to make the soup, simply follow the remaining steps. This is a great way to save time on busy weeknights.

Serving Suggestions:

While this soup is delicious on its own, here are a few serving suggestions to elevate your meal:

Serve with a side salad: A simple green salad with a vinaigrette dressing is a great complement to the soup.
Serve with grilled cheese sandwiches: Grilled cheese and tomato soup is a classic pairing, but grilled cheese and chicken noodle soup is just as delicious!
Serve with a dollop of pesto: A dollop of pesto adds a burst of fresh flavor to the soup.
Serve with a sprinkle of Parmesan cheese: A sprinkle of Parmesan cheese adds a salty, savory note to the soup.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

Calories: Approximately 350-400 per serving

Poached Chicken Noodle Soup

Conclusion:

This Poached Chicken Noodle Soup isn’t just another recipe; it’s a warm hug in a bowl, a comforting remedy for a chilly evening, and a surprisingly simple way to create a deeply flavorful and nourishing meal. I truly believe it’s a must-try for anyone looking for a healthier, more flavorful alternative to traditional chicken noodle soup. The gentle poaching method ensures the chicken remains incredibly tender and juicy, while the broth becomes infused with a clean, pure chicken essence that’s simply unmatched. Forget dry, stringy chicken this is chicken noodle soup elevated!

But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to experiment with different vegetables. Carrots, celery, and onions are classic, but don’t be afraid to add some chopped zucchini, spinach, or even a handful of frozen peas for extra nutrients and color. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

Serving Suggestions and Variations

Think of this soup as a blank canvas for your culinary creativity! Here are a few ideas to get you started:

* For a heartier meal: Add a can of drained and rinsed cannellini beans or chickpeas.
* For a richer flavor: Stir in a tablespoon of heavy cream or coconut milk at the end of cooking.
* For a gluten-free option: Use gluten-free noodles or substitute the noodles with rice or quinoa.
* As a starter: Serve smaller portions as an elegant and comforting appetizer before a larger meal.
* Garnish it up: A sprinkle of fresh parsley, dill, or chives adds a burst of freshness and visual appeal. A squeeze of lemon juice brightens the flavors beautifully.
* Pair it perfectly: Serve with a crusty piece of bread for dipping, or a simple side salad for a complete and satisfying meal.

I’ve found that this soup is also fantastic for meal prepping. It keeps well in the refrigerator for up to three days, and the flavors actually deepen over time. Just be sure to store the noodles separately to prevent them from becoming soggy. You can also freeze individual portions for a quick and easy lunch or dinner on a busy day.

This Poached Chicken Noodle Soup is more than just a recipe; it’s an experience. It’s about taking the time to create something wholesome and delicious for yourself and your loved ones. It’s about savoring the simple pleasures of life, one spoonful at a time.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a truly unforgettable bowl of soup. I’m confident that you’ll love this recipe as much as I do.

I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments below! Let’s build a community of soup lovers and inspire each other to create delicious and nourishing meals. Don’t forget to tag me in your photos so I can see your amazing creations! Happy cooking! I can’t wait to see your version of this comforting Poached Chicken Noodle Soup.