This warm and hearty chicken noodle soup is the perfect meal for chilly days. Packed with tender chicken, soft noodles, and fresh veggies, it’s a hug in a bowl!
Whenever I make this soup, it fills the house with such a lovely smell. Plus, it’s super easy to whip up—just toss everything in a pot and let it simmer. Comfort food at its best!
Key Ingredients & Substitutions
Chicken Broth: I recommend low-sodium chicken broth to control the saltiness. If you don’t have any, vegetable broth or even water with a bouillon cube can work in a pinch.
Chicken: Shredded rotisserie chicken is my go-to for convenience. If you’re feeling up for it, you can boil or roast your own chicken. Just make sure to shred it after it’s cooked!
Noodles: Egg noodles give a nice texture, but if you’re gluten-free, you can substitute with rice noodles or even quinoa. Just adjust cooking times as needed.
Vegetables: Feel free to mix in additional veggies like peas or corn. They not only add color but also extra nutrition. I often toss in some spinach right before serving for added greens!
How Do I Make Sure My Chicken Noodle Soup Has Great Flavor?
Building flavor is key when making chicken noodle soup. Start by sautéing the onions, carrots, and celery until they’re just soft. This process, called “sweating,” helps release their flavors into the broth.
- Use a large, heavy pot to heat your oil and sauté the vegetables.
- Don’t skip the garlic; it adds an aromatic touch!
- Let the broth come to a boil before you add the chicken—this helps extract flavors!
- Finally, season gradually; taste as you go to get it just right!
Classic Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- 2 cups egg noodles
- 1 bay leaf
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish, making it a perfect quick meal for those cozy evenings!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, sliced carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they start to soften and the onion becomes translucent.
2. Add Garlic for Flavor:
Stir in the minced garlic and let it cook for an additional minute, just until it becomes fragrant. This step really enhances the flavor of your soup!
3. Add Broth & Herbs:
Pour in the chicken broth and toss in the bay leaf, dried thyme, and dried parsley. Bring this mixture to a rolling boil over high heat.
4. Combine Chicken & Simmer:
Once boiling, reduce the heat to a simmer and add in the shredded chicken. Let it cook for about 10 minutes to allow all the wonderful flavors to meld together.
5. Cook the Noodles:
Next, stir in the egg noodles and cook according to the package instructions, usually about 6-8 minutes, until they’re tender but still have a nice bite.
6. Final Seasoning:
Once the noodles are cooked, remove the bay leaf and taste the soup. Season with salt and pepper as needed to suit your preferences.
7. Serve & Enjoy:
Carefully ladle the soup into bowls. If you’d like, garnish with fresh parsley for a pop of color. Serve warm and enjoy the cozy comfort of your homemade chicken noodle soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, it’s best to thaw it first. Thaw chicken in the fridge overnight or in a sealed plastic bag submerged in cold water. Cook the chicken thoroughly before shredding it to add to the soup.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. If the soup thickens in the fridge, just add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base (without the noodles) ahead of time and refrigerate it for up to 2 days. Just cook the noodles fresh when you’re ready to serve so they stay al dente!
What Other Vegetables Can I Add?
Feel free to customize the soup with additional vegetables! Peas, corn, green beans, or even spinach can be great additions. If adding leafy greens, stir them in just a few minutes before serving to keep them vibrant and tender.
