Easy Chicken Noodle Soup Recipe

There’s something incredibly comforting about a bowl of homemade chicken noodle soup, isn’t there? Just the thought of it brings back memories of cozy family dinners and the delightful aroma wafting through the house. This recipe is not only delicious but also quick and easy to make. You’ll have a hearty meal ready in no time, perfect for those chilly days when you need a little warmth.

Why You’ll Love Chicken Noodle Soup

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 tablespoon olive oil – This adds a lovely richness to the soup.
• 1 medium onion, chopped – For that aromatic base.
• 2 carrots, sliced – Sweetness and color!
• 2 celery stalks, sliced – Adds crunch and flavor.
• 3 cloves garlic, minced – Because garlic makes everything better.
• 8 cups chicken broth – The heart of the soup; use low-sodium if you prefer.
• 2 cups cooked chicken, shredded – Rotisserie chicken works great here.
• 1 teaspoon dried thyme – A classic herb for depth of flavor.
• 1 teaspoon dried parsley – For a fresh taste.
• Salt and pepper to taste – Essential for seasoning.
• 2 cups egg noodles – The perfect noodle for this soup.
• Fresh parsley for garnish (optional) – A touch of freshness on top.

How to Make Chicken Noodle Soup

1. In a large pot, heat the olive oil over medium heat. Once it’s nice and warm, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the minced garlic and let it cook for an additional minute, filling your kitchen with that wonderful aroma.
3. Pour in the chicken broth and bring it to a boil. This is where the magic starts!
4. Add the shredded chicken, dried thyme, and dried parsley. Season with salt and pepper to taste.
5. Once boiling, toss in the egg noodles and cook according to the package instructions until they are al dente. I like to keep an eye on them so they don’t get mushy.
6. Remove from heat and serve hot, garnished with fresh parsley if desired. Enjoy every spoonful!

Substitutions & Additions

If you want to mix things up a bit, here are some great ideas:

• Swap out the egg noodles for whole wheat or gluten-free noodles if you prefer.
• Add in other veggies like peas or corn for extra color and nutrition.
• For a spicy kick, toss in some red pepper flakes or a dash of hot sauce.

Tips for Success

• Be careful not to overcook the noodles; they can get mushy quickly in the broth.
• If you prefer richer flavor, simmer the broth with herbs for a longer time before adding the other ingredients.
• You can prep the veggies ahead of time to make the cooking process even quicker.

How to Store Chicken Noodle Soup

Leftovers? No problem! Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for about 3-4 days. You can also freeze it for up to three months, just be aware that the noodles may soften when reheating.

FAQs

• Can I use raw chicken instead of cooked? Yes, just add it to the pot earlier and ensure it’s fully cooked before adding the noodles.
• Is this soup good for meal prep? Absolutely! It reheats well and is perfect for easy lunches or dinners.

This Chicken Noodle Soup recipe is a real winner, whether you are enjoying a cozy night in or hosting friends. For more delicious recipes, check out this easy zucchini slice recipe or this flavorful chicken adobo recipe for treats you will love!

If you love cooking as much as I do, make sure to follow us on Pinterest for more inspiration!

Chicken Noodle Soup

There's something incredibly comforting about a bowl of homemade chicken noodle soup, isn’t there? Just the thought of it brings back memories of cozy family dinners and the delightful aroma wafting through the house. This recipe is not only delicious but also quick and easy to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Noodle Soup

• 1 tbsp olive oil This adds a lovely richness to the soup.
• 1 medium onion chopped
• 2 carrots carrots sliced
• 2 stalks celery sliced
• 3 cloves garlic minced
• 8 cups chicken broth use low-sodium if preferred
• 2 cups cooked chicken shredded, rotisserie chicken works great
• 1 tsp dried thyme for depth of flavor
• 1 tsp dried parsley for a fresh taste
• to taste salt essential for seasoning
• to taste pepper essential for seasoning
• 2 cups egg noodles the perfect noodle for this soup
• for garnish fresh parsley optional

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, heat the olive oil over medium heat. Once it's nice and warm, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Step 2: Stir in the minced garlic and let it cook for an additional minute, filling your kitchen with that wonderful aroma.
3. Step 3: Pour in the chicken broth and bring it to a boil. This is where the magic starts!
4. Step 4: Add the shredded chicken, dried thyme, and dried parsley. Season with salt and pepper to taste.
5. Step 5: Once boiling, toss in the egg noodles and cook according to the package instructions until they are al dente.
6. Step 6: Remove from heat and serve hot, garnished with fresh parsley if desired. Enjoy every spoonful!

Notes

Leftovers can be stored in the fridge for about 3-4 days. You can also freeze it for up to three months, but the noodles may soften when reheating.