This Chicken Noodle Soup is a warm hug in a bowl! Filled with tender chicken, soft noodles, and comforting veggies, it’s perfect for chilly days or when you’re feeling under the weather.
I love how quick and easy it is to whip up a big pot. It’s like magic—just simmer, stir, and serve! Paired with some crusty bread, it’s a cozy dream come true.
Key Ingredients & Substitutions
Olive Oil or Butter: Both add flavor to the soup. I prefer olive oil for a healthier option. If you’re dairy-free, stick with olive oil. You can also use coconut oil for a different taste.
Chicken Broth: Homemade is best but store-bought low-sodium is convenient. You can make it vegetarian by using vegetable broth instead, though it will change the flavor slightly. For added richness, consider adding a bit of miso paste for depth.
Chicken: I love using rotisserie chicken for a quick dinner. If you’re cooking chicken from scratch, poaching it in the broth adds flavor. You can also substitute with canned chicken in a pinch.
Noodles: Egg noodles are classic, but you can swap them with whole wheat pasta, gluten-free noodles, or even zucchini noodles for a healthier twist!
How Do I Get the Vegetables Just Right?
Getting the veggies perfectly tender is important for a great soup! Start by cooking them longer at the beginning. Here’s how:
- Sauté the onions, celery, and carrots for about 5-7 minutes until softened but not mushy.
- Adding garlic last prevents it from burning, which can make it taste bitter, so give it only a minute or so!
Adjust the seasoning with salt and pepper as you go. Trust your taste buds—they know best!
Delicious Chicken Noodle Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2-3 celery stalks, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken, shredded (from rotisserie chicken or poached breasts)
- 6 ounces egg noodles or wide flat noodles
- Fresh parsley, chopped, for garnish
For Serving:
- Optional: crusty bread for serving
How Much Time Will You Need?
This yummy chicken noodle soup takes about 10 minutes to prepare and around 30 minutes to cook, totaling about 40 minutes from start to finish. Perfect for a weeknight dinner or a comforting lunch!
Step-by-Step Instructions:
1. Sauté Your Veggies:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Stir them around for about 5-7 minutes until they start to soften. This makes your soup flavorful right from the start!
2. Add Flavorful Garlic:
Once your veggies are softened, toss in the minced garlic and sauté for about 1 minute. You just want it fragrant, so keep an eye on it so it doesn’t burn.
3. Simmer the Base:
Now pour in the chicken broth (your base!), and toss in the bay leaves and thyme. Bring everything to a boil, then reduce the heat and let it simmer for around 15 minutes. This helps the flavors mix beautifully.
4. Season to Taste:
After it simmers, taste your broth and add salt and pepper as you like. Remember, you can always add more, but it’s harder to take it away!
5. Add the Chicken:
Stir in your shredded cooked chicken. If you’re using rotisserie chicken, this part is super easy! Just make sure it’s nice and mixed in.
6. Cook the Noodles:
Now, add the egg noodles into the pot. Cook them according to the package instructions (usually 6-8 minutes) until they’re tender. Stir occasionally to keep them from sticking.
7. Final Touches:
Before serving, remove the bay leaves from the soup. It’s a small step, but very important! No one wants to munch on those.
8. Serve and Enjoy!
Ladle the warm soup into bowls and sprinkle with fresh chopped parsley for a pop of color and flavor. If you like, serve with crusty bread on the side for dipping. Enjoy your comforting bowl of chicken noodle soup!
This hearty recipe is sure to cozy up any day with its deliciousness. Enjoy every spoonful!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables are a great shortcut and can be used in place of fresh ones. Just add them during the last 5-7 minutes of cooking to prevent them from getting mushy.
How to Store Leftover Soup?
Store leftover chicken noodle soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2-3 months. To reheat, simply warm on the stove or in the microwave until heated through.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. You can add more vegetables like mushrooms or chickpeas for added protein and texture!
What Can I Use Instead of Egg Noodles?
If you’re looking for a substitute, you can use whole wheat pasta or gluten-free noodles. For a low-carb option, zucchini noodles or cauliflower rice can also work well!
