This cozy chicken noodle soup is perfect for chilly days! It features tender chicken, soft noodles, and colorful veggies simmered in a tasty broth.
Whenever I make this soup, the whole kitchen smells amazing. It’s like a warm hug in a bowl! 🥣 I love having it with a slice of bread, too—so comforting!
Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds flavor. If you’re out of it, you can use vegetable oil or butter instead for a different taste.
Onion: A diced onion forms the base flavor of your soup. If you can’t have onions, try using leeks or shallots, which also add a nice sweetness.
Carrots: Fresh carrots add color and sweetness. You can swap them with parsnips or even frozen mixed veggies if you’re in a pinch!
Celery: Though optional, celery enhances the soup’s flavor. If you don’t have any, using more carrots or bell peppers works well.
Chicken Broth: Aim for low-sodium broth to control the salt level. Homemade is great, but store-bought is very convenient. Vegetable broth can be used for a lighter version.
Shredded Chicken: I love using leftover rotisserie chicken for its flavor and convenience. If you prefer, any cooked chicken works great too!
Egg Noodles: These provide a classic taste. If you’re gluten-free or want a healthier option, you can use whole wheat noodles or zucchini noodles.
How Do You Get the Perfect Flavor in Your Chicken Noodle Soup?
The key to a delicious chicken noodle soup lies in layering flavors. Start with sautéing your veggies to bring out their sweetness. Here’s how to do it:
- Heat olive oil in the pot before adding onions, carrots, and celery. This step creates a flavorful base.
- Cook until the veggies are soft, making sure not to burn your garlic when you add it!
- Add the broth and seasonings, letting them simmer together to meld the flavors.
Give it time and taste during cooking; adjusting seasoning helps create the perfect soup for your taste. Enjoy your hearty creation!
How to Make Chicken Noodle Soup
Ingredients You’ll Need:
Basic Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced (optional)
- 3 cloves garlic, minced
For the Soup:
- 8 cups chicken broth (or stock)
- 2 cups cooked shredded chicken breast
- 2 cups egg noodles (or wide egg noodles)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This chicken noodle soup takes about 10 minutes to prepare and about 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. It’s a perfect weeknight meal that’s both comforting and satisfying!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and celery (if you’re using it) to the pot. Sauté these ingredients until the vegetables begin to soften, which should take about 5 minutes. This step builds a wonderful base flavor for your soup!
2. Add Garlic and Season:
Next, stir in the minced garlic and cook for another minute. This will make the kitchen smell amazing! Then, pour in the chicken broth and sprinkle in the dried thyme and bay leaf. Turn up the heat and bring the broth to a boil.
3. Simmer and Cook the Chicken:
Once boiling, reduce the heat to a simmer. If you have a bone-in chicken, add it now and let it simmer for about 15-20 minutes. If you’re using cooked shredded chicken, you can skip this step and add it later. Just make sure the vegetables are tender!
4. Shred the Chicken:
If you used a whole chicken, carefully remove it from the pot and shred the meat using two forks. Discard the bones (if any) and return the shredded chicken to the soup.
5. Add the Noodles:
Now, it’s noodle time! Add the egg noodles to the simmering broth and cook them until they are tender, which should take about 6-8 minutes. Stir occasionally to keep them from sticking together.
6. Final Seasoning:
Once the noodles are cooked, taste the soup and season with salt and freshly ground black pepper to your liking. Remove the bay leaf and fold in the chopped parsley for a fresh touch.
7. Serve:
Your chicken noodle soup is ready to warm your heart! Serve it hot, and feel free to enjoy it with a slice of your favorite bread.
This warm and comforting soup features tender chicken, soft noodles, and vibrant veggies, making it a delightful meal for any day!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred the meat and add it to the soup when you would normally return the cooked chicken to the pot. This saves time and infuses your soup with extra flavor!
Can I Make This Soup in Advance?
Yes, you can! You can prepare the soup up to the point of adding the noodles and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup and add the noodles, cooking them until tender.
How Do I Freeze Leftover Soup?
To freeze leftover soup, allow it to cool completely, then transfer it to a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last in the freezer for 2-3 months. Thaw it in the fridge overnight before reheating!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can use wide pasta, rice, or even zucchini noodles for a low-carb option. Just adjust the cooking time according to the type of noodles or pasta you use!
