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Chicken noodle soup has ancient roots and evolved over centuries into the comfort food most people recognize today.

The idea of cooking chicken in broth dates to ancient China, where chicken-based soups were valued for nourishment and healing as early as the Han Dynasty (206 BCE–220 CE). In Jewish culinary tradition, chicken soup became prominent in medieval Europe and later in Eastern Europe, where it earned the nickname “Jewish penicillin” for its restorative qualities. Noodles—introduced to Europe from Asia through trade routes—were eventually added, creating early versions of chicken noodle soup.

In the United States, chicken noodle soup became widely popular in the late 19th and early 20th centuries with the rise of commercial food production. Campbell’s introduced condensed chicken noodle soup in 1934, making it an affordable, shelf-stable household staple. Since then, the dish has become a cultural symbol of comfort, care, and home cooking—especially associated with cold weather, illness, and family tradition—while remaining endlessly adaptable across cultures and kitchens.

Here’s how to make Homemade Chicken Noodle Soup specifically using waterless cookware (pots/pans designed to cook with minimal added liquid and sealed lids). The technique focuses on using the moisture already in the ingredients and a little broth for flavor.

🍲 Waterless Cookware Chicken Noodle Soup

Serves: 4–6
Time: ~45 minutes

🍲 Recommended Stock Pot Size

• 6-quart → best all-around choice (serves 4–6 comfortably)
• 5-quart → works, but a bit snug once noodles go in
• 8-quart → great if you like extra broth or leftovers

Why 6 quarts is ideal

• Plenty of room for chicken, vegetables, and noodles
• Allows gentle simmering without boil-overs (important for waterless cookware)
• Fits standard recipe quantities without crowding

🛒 Ingredients

• 1 tbsp olive oil or butter
• 1 medium onion, finely diced
• 2–3 carrots, sliced thin
• 2 celery stalks, sliced thin
• 3 cloves garlic, minced
• 1½ lb. boneless chicken (thighs or breast), cut into bite-size pieces
• 6–8 cups low-sodium chicken broth
• ½ tsp dried thyme (or 1–2 sprigs fresh)
• 2 cups egg noodles or other pasta
• 8 oz package of frozen peas
• Optional: a squeeze of lemon or a pinch of turmeric for color

🔥 Instructions (Waterless Method)

1. Preheat the Stockpot
   Place your waterless cookware on medium heat for 1–2 minutes. Add the oil or butter and let it warm.
2. Sweat the Veggies
   Add the onion, carrots, and celery. Stir for 3–4 minutes. Since you’re using waterless cookware, the natural moisture from the vegetables will start releasing and prevent sticking. Add garlic and cook for 1 minute or until fragrant.
3. Add the Chicken
   Scatter the chicken pieces evenly. Stir 2–3 minutes until the edges just begin to turn white. You don’t need to brown deeply—just get some initial color.
4. Add Broth & Seasoning
   Pour in the broth (enough to cover all ingredients). Add thyme.
   Important for waterless cookware: bring to a simmer, then reduce to low heat. You want a steady gentle steam, not a rolling boil. Seal with the lid.
5. Simmer Covered with Vent Open
   Cook for about 15–20 minutes, until the chicken is cooked through and vegetables are tender.
6. Add Noodles
   Push the veggies and chicken apart and add egg noodles right into the pot. If needed, add a little more broth or hot water so the noodles can cook fully. Seal again.
7. Finish Cooking
   Simmer with lid on for 8–10 minutes, until noodles are done. Add the frozen peas and cook for 4-5 minutes. Keep heat low—waterless cookware works best with minimal heat once sealed.
8. Final Touches
   If you like, a small squeeze of lemon for brightness. Taste and adjust salt/pepper.

💡 Waterless Cookware Tips

• Low & steady heat: Waterless pots hold heat well—once you see gentle steam, turn heat down to the lowest setting that still produces tiny steady bubbles.
• No peeking: Every time you lift the lid you lose steam. Only uncover to add noodles.
• Liquid management: Waterless cookware uses moisture from ingredients, but soup needs broth. Start with enough broth to cover ingredients and add more only if needed for noodles.
• Vegetable prep: Smaller, uniform cuts help release moisture evenly and cook at the same rate.

🥄 Variations

• Immune boost: Add grated ginger and turmeric.
• Richer broth: Add a Parmesan rind during simmering (remove before serving).
• Gluten-free: Swap egg noodles for gluten-free or rice noodles.