Noodle Soup Recipe

Okay, so this noodle soup. It’s nothing fancy, but it’s so good and honestly, it took me like five tries to get the broth just right. It started as a total “I’m sick and need something warm and easy” situation, but now it’s a regular.

What makes this special? It’s all about the broth. Seriously. Starting with cold water and simmering the chicken low and slow makes a huge difference. Don’t skip the skimming part – it’s kinda tedious, but worth it for that clear, flavorful broth.

Honestly, this is the perfect weeknight meal because it’s pretty quick once the chicken’s done, and it’s so comforting. Plus, leftovers are even better the next day.

What You’ll Need

• 2 litres/8 cups cold water
• 2 skinless, boneless chicken breasts
• 2 skinless, bone-in chicken thighs
• 3 bay leaves
• 4-5 whole peppercorns
• 1 tsp salt
• 1 tbsp butter
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, pressed
• 125g/4 oz egg noodles
• Fresh dill and parsley, chopped (for garnish)

Steps

1. In a large pot, combine the chicken breasts, chicken thighs, bay leaves, peppercorns, and salt. Pour in the cold water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes, partially covered. Skim off any foam that rises to the top.
2. Remove the chicken and set aside to cool. Once cool enough to handle, shred the chicken with two forks.
3. Strain the broth through a fine-mesh sieve into a separate container, discarding the solids.
4. In the same pot, melt the butter over medium heat. Sauté the onions, celery, and carrots for 5 minutes, until softened. Add the pressed garlic and cook for 30 seconds more.
5. Pour the strained broth back into the pot. Add the shredded chicken. Bring to a boil.
6. Add the egg noodles and cook for 8-10 minutes, or until al dente.
7. Serve hot, garnished with fresh dill and parsley.

Substitutions That Actually Work

• Honestly, store-bought broth is fine in a pinch. Just make sure it’s low sodium!
• I’ve also used leftover rotisserie chicken, skipping steps 1 and 2. Just add it to the broth with the veggies.

Making It Diabetes-Friendly

• Use whole wheat or low-carb noodles.
• Keep an eye on your portions.

Tips & Storage

• Don’t overcook the noodles! Nobody likes mushy noodles.
• This soup stores well in the fridge for up to 3 days. I usually reheat it gently on the stovetop with a splash of water or broth if needed.