If you’re searching for the ultimate comfort food, look no further than Chicken Noodle Soup. This classic bowl is a cozy hug for your senses, brimming with tender chicken, hearty egg noodles, and a fragrant broth that soothes from the inside out. Every spoonful is packed with wholesome veggies and savory herbs, making it a go-to recipe for chilly evenings, sick days, or any time you’re craving simple, homemade goodness. Whether you’re a kitchen newbie or a seasoned home cook, this nourishing soup is sure to become a beloved staple in your repertoire.
Ingredients You’ll Need
There’s something magical about how a handful of everyday ingredients can transform into a soul-warming bowl of soup. Each element here brings its own special touch, from the sweetness of carrots to the brightness of fresh parsley. Here’s what you’ll need for Chicken Noodle Soup, along with tips to make every bite count:
- Olive oil: The base for sautéing, adding subtle richness and drawing out the flavors of the vegetables.
- Onion (1 medium, diced): Provides a mellow sweetness and depth to the broth, creating the classic foundation of the soup.
- Carrots (2, sliced): Add beautiful color and a touch of sweetness, while staying tender with every bite.
- Celery (2 stalks, sliced): Offers that signature aromatic crunch and rounds out the veggie trio perfectly.
- Garlic (3 cloves, minced): Brings warmth and a gentle kick, infusing the soup with comforting aroma.
- Chicken broth (8 cups): The heart of your soup—choose a high-quality broth for deep, savory flavor.
- Cooked shredded chicken (2 cups): Use rotisserie chicken for ease, or leftover roast for extra flavor.
- Bay leaves (2): These earthy leaves simmer away, lending subtle herbal notes to the broth.
- Dried thyme (1 teaspoon): Adds classic herby undertones that pair beautifully with chicken and vegetables.
- Salt (1 teaspoon): Essential for bringing all the flavors together—taste and adjust as you go.
- Black pepper (1/2 teaspoon): For gentle heat and a bit of background complexity.
- Egg noodles (2 cups): The star of the show—choose wide, curly noodles for that nostalgic texture.
- Fresh parsley (2 tablespoons, chopped): Tossed in at the end for a burst of freshness and vibrant green color.
- Lemon juice (from 1/2 lemon, optional): A little squeeze brightens everything up, adding a hint of tang.
How to Make Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for about 5 minutes. You want the vegetables to soften and release their natural sweetness without browning too much—their aromas will fill your kitchen and set the stage for an amazing Chicken Noodle Soup.
Step 2: Add the Garlic
Once the veggies have softened, stir in the minced garlic. Let it cook for just 1 minute, stirring constantly. This quick step helps the garlic mellow and infuse the veggies with its irresistible fragrance (careful not to let it burn!).
Step 3: Build the Broth
Pour in the chicken broth, then add the cooked shredded chicken, bay leaves, dried thyme, salt, and black pepper. Give everything a good stir, making sure the chicken and seasonings are evenly distributed. Bring the mixture to a gentle boil—this is where all the flavors start coming together and the magic happens!
Step 4: Simmer and Savor
Reduce the heat to low and let the soup simmer for 15 minutes. This gives the bay leaves and thyme time to infuse their flavors into the broth, while the chicken and veggies mingle. Your kitchen will smell incredible, and you’ll see the soup developing its signature golden color.
Step 5: Cook the Noodles
Time for the egg noodles! Add them to the simmering pot and cook for 8 to 10 minutes, or until they’re tender but not mushy. Stir occasionally to keep the noodles from sticking together. The broth will thicken slightly as the noodles cook, making the soup even heartier.
Step 6: Finish and Brighten
Remove the bay leaves and stir in the fresh chopped parsley. If you love a hint of tang, squeeze in the juice from half a lemon. This adds a fresh, zesty lift to your Chicken Noodle Soup. Taste and adjust seasoning if needed, then serve hot and enjoy every cozy spoonful.
How to Serve Chicken Noodle Soup
Garnishes
To elevate your Chicken Noodle Soup, sprinkle extra chopped parsley or a pinch of black pepper on top just before serving. For even more flavor, try a swirl of olive oil, a splash of lemon juice, or a dusting of grated parmesan. These little touches make each bowl feel special and inviting.
Side Dishes
This soup shines alongside a thick slice of crusty bread (perfect for dunking), a simple green salad, or even a classic grilled cheese sandwich. If you want something heartier, pair your bowl with a baked potato or a handful of crackers for that ultimate comfort combo.
Creative Ways to Present
Chicken Noodle Soup looks beautiful served in oversized mugs for a cozy, casual meal. For dinner parties, ladle the soup into mini bowls as an appetizer, or bring out a big pot at the table for everyone to help themselves. Add a sprinkle of fresh herbs just before serving for a restaurant-style flourish!
Make Ahead and Storage
Storing Leftovers
Allow your Chicken Noodle Soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even more delicious. If you anticipate storing the soup, consider cooking the noodles separately and adding them fresh when reheating—this keeps them from soaking up too much broth and getting soft.
Freezing
Chicken Noodle Soup freezes well, but for best results, freeze the soup without the noodles (they tend to get mushy after thawing). Simply cool the soup, transfer to freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and add freshly cooked noodles before serving.
Reheating
To reheat, warm your soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If the noodles have soaked up some broth, just add a splash of chicken broth or water to loosen things up. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through to ensure even heating.
FAQs
Can I use rotisserie chicken for Chicken Noodle Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. It’s flavorful, tender, and means you can have homemade Chicken Noodle Soup on the table even faster. Just shred the meat and add it when the recipe calls for cooked chicken.
What kind of noodles work best?
Wide egg noodles are the classic choice for Chicken Noodle Soup, thanks to their chewy texture and ability to soak up flavor. If you prefer, you can use other pasta shapes like fusilli or even broken spaghetti—just keep an eye on cooking times.
How can I make Chicken Noodle Soup gluten-free?
Simply swap out the egg noodles for your favorite gluten-free pasta or rice. Make sure to cook the gluten-free noodles separately and add them just before serving to keep them from getting too soft in the soup.
Can I add other vegetables?
Definitely! Feel free to toss in peas, corn, diced potatoes, or even leafy greens like spinach or kale for extra color and nutrition. Just add heartier veggies early in the simmering stage, and delicate greens right at the end.
Is there a way to make the broth richer?
For an even richer Chicken Noodle Soup, simmer the broth with a parmesan rind or add extra herbs like rosemary during cooking. You can also use homemade chicken stock or add a splash of bone broth for deeper flavor.
Final Thoughts
There’s nothing quite like a steaming bowl of Chicken Noodle Soup to warm you up and make you feel at home. Whether you’re cooking for a crowd or just need a little comfort, this easy recipe is sure to become a favorite. Give it a try and let each spoonful fill you with cozy, homemade happiness!
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Chicken Noodle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A classic, comforting Chicken Noodle Soup made with tender shredded chicken, fresh vegetables, and egg noodles simmered to perfection in a flavorful chicken broth. This homemade soup is hearty, nourishing, and perfect for chilly days or whenever you need a warm, satisfying meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base and Seasonings
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Protein and Noodles
- 2 cups cooked shredded chicken
- 2 cups egg noodles
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute, making sure not to let it brown to keep its delicate flavor.
- Add Broth and Seasonings: Pour in the chicken broth. Add shredded cooked chicken, bay leaves, dried thyme, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let the soup simmer gently for 15 minutes to allow flavors to meld and develop.
- Cook Noodles: Add egg noodles to the pot and continue cooking uncovered for 8 to 10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: Remove bay leaves from the soup. Stir in freshly chopped parsley and lemon juice if using for a bright, fresh finish. Serve the soup hot for comforting enjoyment.
Notes
- For a richer flavor, simmer the soup with a parmesan rind or add herbs like rosemary during cooking.
- If preparing the soup ahead of time, cook the noodles separately and add them just before serving to prevent them from absorbing too much broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
