This cozy chicken noodle soup is like a warm hug in a bowl. With tender chicken, soft noodles, and fresh veggies, it’s the perfect remedy for a chilly day!
I love how it fills the house with a comforting smell while it cooks. It’s like Grandma’s love just bubbling away on the stove. Perfect for sharing with family—or for sneaking a second bowl for yourself! 🍜
Key Ingredients & Substitutions
Chicken Broth: A good chicken broth is key for flavor. I like low sodium varieties so I can control the saltiness. If you’re in a pinch, water with bouillon cubes or homemade broth works well too.
Chicken: Rotisserie chicken is my go-to for convenience. It adds great flavor without much work! Boiled chicken breasts or thighs also work fine. If you’re vegetarian, swap for chickpeas or tofu for protein.
Noodles: Egg noodles are classic, but feel free to use whole wheat or gluten-free noodles if you prefer. Just note the cooking time may change depending on the pasta used.
Veggies: Carrots and celery are traditional, but you could add peas, corn, or even spinach for extra nutrition. The more colors, the better!
How Do I Soften Vegetables Properly?
Softening vegetables is important for build flavor in your soup. Here’s how to do it right:
- Start with medium heat in your pot to cook the onions. This prevents burning and encourages even cooking.
- Add the garlic after onions soften, so it doesn’t burn—just 30 seconds is enough for its aroma to release.
- When adding carrots and celery, sauté them until they begin to soften, usually about 4-5 minutes. This step gets them nicely cooked but still retains their shape!
Remember, taking your time with this step means your soup will be extra tasty!
Grandma’s Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast/thighs)
- 3 cups egg noodles or egg noodle-style pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and black pepper to taste
- Optional: 1 bay leaf
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 30 minutes of cooking time. All together, you’ll have delicious soup ready in about 45 minutes, perfect for a cozy meal any day!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once warm, add the diced onions and cook until they become softened, which should take about 4-5 minutes. Then, add the minced garlic and continue to cook for another 30 seconds until it’s fragrant—this is where the magic begins!
2. Adding the Vegetables:
Next, toss in the sliced carrots and celery. Sauté these for another 4-5 minutes until they start to soften. This step is all about building flavor and giving your soup a great base.
3. Making the Broth:
Now, pour in the chicken broth and add the bay leaf if you’re using it. Stir in the dried thyme and parsley. Increase the heat to bring the soup to a boil. This will help all the flavors meld together beautifully.
4. Cooking the Noodles:
Once it’s boiling, reduce the heat to a gentle simmer. Add the egg noodles and cook per package instructions—usually about 7-8 minutes—until they’re tender. Keep an eye on them so they don’t overcook!
5. Adding the Chicken:
Stir in the shredded cooked chicken and let it simmer for an additional 3-5 minutes to warm through. This is the part where the soup really feels like a hug in a bowl!
6. Seasoning & Serving:
Finally, taste your soup and season with salt and pepper to your liking. Remove the bay leaf if you added one. Ladle the soup into bowls, garnish with a sprinkle of freshly chopped parsley, and serve hot. It’s great on its own, but you can always pair it with some saltine crackers or toasted bread for that extra comfort.
This classic chicken noodle soup is filled with tender carrots, nourishing broth, and comforting noodles just like Grandma used to make. Enjoy every warm bowl!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken, make sure to thaw it first for even cooking. The best methods are to thaw overnight in the fridge or to use a sealed plastic bag submerged in cold water for a faster option. Once thawed, you can shred it and add it to the soup as directed!
How Can I Make This Soup Healthier?
To make the soup healthier, consider using whole wheat or spinach-fortified egg noodles for added fiber. You can also include more vegetables such as peas or spinach for extra nutrition. Reducing the amount of salt or opting for low-sodium broth can make it lighter on sodium too!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just store it in an airtight container in the fridge. When reheating, you may need to add a bit more broth or water, as the noodles may absorb some liquid.
What’s the Best Way to Store Leftovers?
Leftover chicken noodle soup can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing the soup for up to 3 months. Just leave out the noodles if freezing, as they can become mushy when thawed. Add fresh noodles when reheating!
