This Chicken Noodle Soup is cozy and full of flavor, featuring tender chicken and fluffy egg noodles in a hearty broth. It’s perfect for chilly days or when you’re feeling under the weather!
I love how quickly this soup comes together—just throw everything in one pot and let it simmer! It makes the kitchen smell amazing and warms the soul. Who can resist that? 😊
Key Ingredients & Substitutions
Chicken Broth: I usually use low-sodium store-bought broth for convenience, but homemade is even better if you have the time! If you’re looking for a vegetarian option, you can use vegetable broth instead.
Chicken: Rotisserie chicken makes this soup quick and easy, plus it adds great flavor! If you don’t have that, poached chicken breast works too. You can even use turkey if you have leftovers.
Egg Noodles: Wide or medium egg noodles are traditional, but feel free to swap in another pasta like fettuccine or even gluten-free pasta for dietary needs. Just adjust the cooking time as needed!
Vegetables: Carrots and celery are classic, but you can add other veggies like peas, corn, or spinach for a twist. Fresh herbs like dill or cilantro can also brighten the flavor if you want something different.
How Do I Get the Best Flavor in My Soup?
Building flavor in soup is key! Start by sautéing your onions, carrots, and celery in olive oil or butter; this creates a foundation of taste. Remember to cook the garlic briefly—too long can make it bitter. Adding dried herbs like thyme and parsley while simmering helps the flavors meld. Adjust the seasoning at the end for perfect taste!
- Cook veggies until they soften, then add garlic for that aromatic boost.
- Pour in the broth and let it simmer with herbs for a flavorful base.
- Always taste as you go, especially before serving—this is your chance to adjust the seasoning!
Chicken Noodle Soup with Egg Noodles
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 2 cups egg noodles (wide or medium)
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley (plus fresh parsley for garnish)
- Salt and black pepper, to taste
- Optional: 1 bay leaf
How Much Time Will You Need?
You’ll need about 15 minutes for prep work, and then around 25 minutes for cooking. So in total, you’re looking at about 40 minutes to create this comforting soup from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
2. Add Garlic:
Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring frequently to avoid burning.
3. Incorporate the Broth:
Pour in the chicken broth and add the dried thyme, dried parsley, and bay leaf if you are using one. Bring the mixture to a boil, allowing all those wonderful flavors to meld together.
4. Simmer the Soup:
Once boiling, reduce the heat and let the soup simmer for about 10 minutes, or until the carrots are tender. This is when your kitchen will start to smell amazing!
5. Cook the Noodles:
Add the egg noodles to the pot and cook according to package instructions (usually 6-8 minutes) until they are tender. Stir occasionally to prevent sticking.
6. Add the Chicken:
Stir in the shredded chicken to warm it through. Season the soup with salt and pepper to taste, ensuring every bite is flavorful.
7. Final Touches:
Remove the bay leaf if you added one. Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and flavor.
8. Serve with Love:
Serve hot with bread or crackers on the side. Enjoy your warm, comforting bowl of Chicken Noodle Soup with tender egg noodles and savory chicken!
Happy cooking! 😊
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can be a great shortcut. Just add them to the pot with the chicken broth and simmer until warmed through, typically around the same time as fresh vegetables. They may not need as long to cook.
Can I Substitute the Egg Noodles?
Yes, you can use other types of pasta like fettuccine, penne, or even gluten-free pasta! Just make sure to adjust the cooking time according to the package instructions, as different pastas may require more or less time.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If the noodles are still in the soup, they may absorb too much broth as they sit, so consider storing them separately if possible.
Can I Make This Soup in Advance?
Yes, you can prepare the soup ahead of time! It tastes even better the next day. Just make sure to add the noodles when you’re ready to serve to keep them from becoming mushy.
