How can you not want to just dive into a bowl of this golden garlic chicken noodle soup?? It’s so full of fresh herbs and tons of spices. This soup is super comforting and flavorful! And its also still kid-friendly! I mean can anyone refuse a bowl of noodles lol?
Have you ever been daunted to make homemade soup? Yup that was me too before, now I’m not even sure why. With every soup I make, I start realizing just how easy it is! So here are some of my tips to perfecting a chicken noodle soup:
Saute the Veggies!
If you saute the veggies it will help to bring out the flavors of them. They actually get sweeter. Plus the texture of the veggies softens which is what you are looking for in this soup.
Let the broth simmer
Once the veggies and seasoning are all in the pot, you want to let the flavors of the broth really develop by simmering for at least 20 minutes. All of the vegetables will help to flavor the broth and this is where the flavor for the soup really is.
Add the chicken and noodles at the end
Do not make the mistake of adding the chicken or the noodles too early. Adding the chicken too soon to the soup will ruin the texture of the chicken. It needs to cook in the broth but you do not want to over cook it. This will just result in tough, chewy chicken.
With the noodles, if you add them too soon to the soup, they will soak up too much of the broth. You will end up with overinflated noodles and little to no broth. A delicious noodle dish but not soup!
(I’ve made all of these mistakes before and I’m still learning!)
Finish it up with some additional flavor enhancers!
My absolute favorite way to elevate a homemade soup is to add fresh herbs and a squeeze of lemon. The important thing to remember for herbs and lemon juice is that you only want to add them as the very end. Preferably after you’ve removed the entire dish from the heat. The reason being that the you’re not looking for the herbs to cook and change the flavor of the broth, but just be able to add that small punch of flavor. Similarly cooking the lemon juice for too long will change the flavor of the broth, making it bitter. Instead add it at the end to give your soup a nice acidic hit.