This warm and comforting chicken noodle soup is like a hug in a bowl! With tender chicken, hearty noodles, and tasty veggies, it’s perfect for chilly days or when you’re feeling under the weather.
Whenever I make this soup, it reminds me of my grandma’s kitchen. The smells alone make me feel cozy! I love to add some fresh bread on the side for a perfect meal.
Key Ingredients & Substitutions
Chicken: You can use either a whole boneless, skinless chicken breast or two regular chicken breasts. For a richer flavor, try a whole chicken or leftover roasted chicken. Both work great!
Chicken Broth: Homemade broth is best, but if you’re short on time, low-sodium store-bought broth is just fine. You can substitute vegetable broth for a lighter version, or use water with added bouillon cubes.
Noodles: Wide egg noodles are traditional, but feel free to use any pasta you prefer! I love using gluten-free noodles for a healthier take, which works well too.
Vegetables: Carrots and celery add great flavor and texture, but you can mix it up! Try adding peas, corn, or even greens like spinach for extra nutrients.
How Can You Make Perfectly Shredded Chicken?
Shredding chicken so it’s tender and easy to mix into your soup can be tricky, but here’s a simple method:
- Cook your chicken until it’s just done. Avoid overcooking, as it makes chicken tough.
- After cooling, use two forks to pull apart the chicken into bite-sized pieces. Use one fork to hold the chicken in place, and the other fork to shred it.
- Don’t be afraid to break it into smaller pieces if needed; it’ll blend perfectly into the soup!
This method helps achieve soft, fluffy chicken that adds to every spoonful of soup. Enjoy making your soup even better!
Grandma’s Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken breast (boneless, skinless) or 2 chicken breasts
- 8 cups chicken broth (homemade or low sodium store-bought)
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups wide egg noodles or ribbon-style egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus extra fresh parsley for garnish
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil or butter
- Optional: pinch of turmeric or a squeeze of lemon for brightness
How Much Time Will You Need?
This delicious chicken noodle soup takes about 15 minutes to prepare and 30-35 minutes to cook, giving you a total time of about 50 minutes. It’s quick enough for a weeknight dinner yet comforting for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
2. Add the Garlic:
Add the minced garlic to the pot and cook for another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter!
3. Combine the Broth and Chicken:
Pour in the chicken broth and add the whole chicken breast(s). Then, toss in the dried thyme, dried parsley, bay leaf, and a pinch of salt and fresh black pepper. Stir everything together and bring the broth to a boil.
4. Simmer the Chicken:
Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. Shred the Chicken:
After the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Once cool, shred the chicken into bite-sized pieces using two forks.
6. Cook the Noodles:
Add the egg noodles to the simmering soup. Cook according to package instructions (usually about 6-8 minutes) until they are tender.
7. Combine and Season:
Return the shredded chicken to the pot. Remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, and if desired, add a pinch of turmeric or a squeeze of lemon juice for extra warmth and brightness.
8. Serve and Enjoy:
Ladle the warm chicken noodle soup into bowls and garnish with fresh chopped parsley. Serve hot, ideally with some crusty bread or crackers on the side. Enjoy the comforting flavors of this classic recipe!
Can I Use Leftover Chicken in This Soup?
Absolutely! Leftover roasted or rotisserie chicken works great. Simply shred the chicken and add it to the soup during the last few minutes of cooking, just to heat it through.
How Can I Make This Soup Gluten-Free?
To make this chicken noodle soup gluten-free, substitute the egg noodles with gluten-free pasta. There are many brands available that offer delicious alternatives. Just check the cooking time on the package, as it may differ!
What is the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, consider storing the noodles separately, as they can get mushy upon thawing. The soup itself will keep in the freezer for about 2-3 months!
Can I Add Other Vegetables?
Yes! Feel free to add your favorite veggies for extra flavor and nutrition. Peas, corn, or even spinach can be great additions. Just throw them in along with the egg noodles toward the end of cooking to keep them vibrant and tender.
