This Chicken Noodle Soup is like a warm hug in a bowl! It’s packed with tender chicken, hearty noodles, and colorful veggies in a tasty broth. Perfect for cozy days!
I love making this soup when I’m under the weather—it just makes everything better! Plus, it’s super easy to whip up. A bowl of comfort food ready in no time!
Key Ingredients & Substitutions
Olive Oil or Butter: I usually use olive oil for a lighter flavor, but butter gives a nice richness. If you’re avoiding dairy, stick with the oil! You can also use coconut oil for a different taste.
Onion: A classic white or yellow onion works great. If you’re looking for a milder flavor, try using green onions or shallots instead.
Garlic: Fresh garlic is ideal for that aromatic boost. If you’re in a pinch, garlic powder can be used, but the taste won’t be as vibrant.
Carrots: Fresh carrots add sweetness and color. If you need a shortcut, frozen carrot slices can work, or substitute with parsnips for a different flavor.
Chicken Broth: Homemade is best, but store-bought, low-sodium broth is a great alternative. For a lighter version, use vegetable broth. You can also make a quick broth by dissolving bouillon cubes in water.
Egg Noodles: I love wide egg noodles, but any pasta can work! Try rotini or even a gluten-free option like rice noodles if needed.
What’s the Best Way to Prepare the Vegetables for Soup?
Prep your veggies well to ensure they cook evenly and add great flavor! First, wash and peel the carrots, then slice them thinly for quick cooking. Dicing the onion helps it soften fast, while mincing garlic maximizes its flavor. Here’s a quick guide:
- For carrots, cut off the ends and slice into rounds, aiming for about 1/4 inch thick.
- Dice onions by cutting in half, slicing vertically and then horizontally.
- Mince garlic by crushing a clove with a knife, then finely chopping it.
Proper veggie prep is key to a delicious, balanced Chicken Noodle Soup!
Delicious Chicken Noodle Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced (optional)
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken breast, shredded
- 6 ounces egg noodles or wide egg noodles
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Chicken Noodle Soup will take about 10 minutes to prep and about 30 minutes to cook. So, in total, you’ll be enjoying your bowl of warmth in about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it’s nice and translucent. Then, stir in the minced garlic and cook for an additional minute, just until it’s fragrant—but don’t let it burn!
2. Adding the Veggies:
Next, toss in the sliced carrots and celery (if you’re using it). Cook these for about 3 to 4 minutes, stirring occasionally, so they start to soften up and release their flavors.
3. Bringing in the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling away, reduce the heat and let it simmer gently.
4. Seasoning the Soup:
Add the dried thyme and season with salt and freshly ground black pepper to taste. Allow the soup to simmer for about 10-15 minutes, keeping an eye on it until the carrots are tender.
5. The Best Part – Noodles and Chicken:
Now it’s time for the star ingredients! Add the shredded chicken and egg noodles to the pot. Cook everything together until the noodles are tender—this usually takes about 6-8 minutes, but check the package instructions to be sure.
6. Final Taste Check:
Give your soup a taste and adjust the seasoning with additional salt and pepper if needed. This is your masterpiece, so make it just right for you!
7. Serving It Up:
Carefully ladle the hot soup into bowls. To finish, garnish each bowl with a sprinkle of freshly chopped parsley for a touch of freshness. Serve hot and enjoy every comforting spoonful!
This Chicken Noodle Soup is best enjoyed on a chilly day and is sure to warm your heart. Enjoy!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred the chicken and add it in during the final cooking stages to warm it through. You’ll still get that delicious homemade taste!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can use any pasta shape you prefer, like rotini or penne. For a gluten-free option, try rice noodles or even spiralized vegetables like zucchini for a low-carb twist!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so you might want to add a splash of water or broth when reheating to get the desired consistency.
Can I Freeze Chicken Noodle Soup?
Yes, you can freeze the soup! Just make sure to leave the noodles out if possible, as they can become mushy when frozen. Freeze the broth and chicken mixture in airtight containers for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove, adding fresh noodles at that time.
