About This Recipe
There's a reason chicken noodle soup is the first thing most of us reach for when the weather turns or someone in the house is under the weather. This version starts with a proper base of olive oil, softened onion, and garlic bloomed until fragrant, then builds into a golden broth loaded with tender shredded chicken and soft egg noodles that soak up all that flavour.
It's the kind of soup Canadian kitchens have been making for generations, ladled out after a day of shovelling snow or dropped off for a neighbour who's feeling rough. Simple ingredients, a big pot, and forty-five minutes are all it takes to make something that tastes like it simmered all afternoon.
Tips for the Best Homemade Chicken Noodle Soup
Cook your egg noodles separately in salted water and stir them into each bowl just before serving, since noodles left sitting in the pot turn soft and cloud the broth. Sauté the onion and garlic until just fragrant, not browned, so the broth stays golden and clean-tasting.
What to Serve With It
Ladle it into deep bowls with crusty bread or a grilled cheese for dunking, the way most Canadian kids grew up eating it. A scatter of fresh parsley or dill and a crack of black pepper finishes it off, and a simple green salad keeps the meal balanced.
Storage & Reheating
Store the soup in an airtight container in the fridge for up to 4 days. If freezing, leave the noodles out and add freshly cooked ones when you reheat, since they turn mushy after thawing. Warm gently on the stovetop, loosening with a splash of broth or water.
