A pot of chicken noodle soup always feels generous. It stretches one chicken into another meal, fills the kitchen with warmth, and somehow makes everyone feel a little better.
For me, it begins with a whole chicken, braised gently until the meat yields easily with the lightest tug of the leg — a method that wins me over any other way of cooking chicken. The meat becomes tender and comforting, perfect for shredding back into the broth.
And the broth is everything. If you’ve ever made your own, you’ll know the depth of flavour it brings. I often add a chicken stock pot as well, which dials the savoury richness up even further and gives the soup that extra comforting depth that makes people go back for seconds.
Soft vegetables, tender chicken and silky noodles come together in a soup that feels restorative without being heavy. It’s endlessly adaptable too — add extra greens, swap noodles, or use whatever vegetables need using up. Like many soups, it tastes even better the next day, making it perfect for sharing or delivering to someone who needs a nourishing meal.
