This warm chicken noodle soup is the ultimate comfort food! It’s packed with tender chicken, hearty noodles, and lots of veggies simmered in a flavorful broth.
There’s nothing better than a bowl of this soup on a chilly day. I whip it up whenever I need a pick-me-up—it’s like a hug in a ladle! 🥣
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing. I often use olive oil for a healthier option, but butter adds a rich flavor. You can also use coconut oil or ghee for a different twist.
Onion: A medium onion builds a great base for flavor. You can swap with shallots or leeks if you prefer something milder.
Carrots & Celery: These veggies add sweetness and crunch. If you don’t have celery, skip it or use bell peppers. Frozen carrots work in a pinch too!
Chicken Broth: Homemade broth is fantastic, but low-sodium store-bought is quick and easy. If you’re vegetarian, vegetable broth will work nicely.
Cooked Chicken: Rotisserie chicken is my favorite for its convenience. For a lighter soup, you could use shredded turkey or even chickpeas for a vegetarian version.
Egg Noodles: Traditional choice for this soup, but you can substitute with whole wheat or gluten-free pasta if needed. Rice noodles also work well for gluten-free diets.
How Do I Get the Best Flavor in My Soup?
Building flavor is essential in chicken noodle soup. Start with sautéing the onion, carrots, and celery. This allows your veggies to release their natural sweetness, forming a rich base. Here’s how to do it:
- Heat the pot and don’t rush! Cook your vegetables slowly over medium heat for about 5-7 minutes until soft.
- Once they’re tender, add garlic and stir for 1 more minute. This helps release the garlic’s aromatic oils.
- Adding bay leaves and thyme to the broth enhances the flavor profile, so don’t forget those. They should simmer together to infuse the broth.
Finally, taste and adjust seasoning before serving. It’s your soup, so make it yours!
Delicious Chicken Noodle Soup Recipe
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2-3 medium carrots, sliced into rounds
- 2 celery stalks, sliced (optional, but recommended)
- 3 cloves garlic, minced
For The Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles or wide egg pasta noodles
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
How Much Time Will You Need?
This chicken noodle soup recipe takes about 10 minutes to prepare and around 25 minutes to cook. In total, you’re looking at about 35 minutes from start to finish, making it a quick and easy meal perfect for any day!
Step-by-Step Instructions:
1. Heat the Base:
Begin by heating the olive oil or butter in a large pot over medium heat. This is the first step to building the soup’s flavor!
2. Sauté the Veggies:
Add the diced onion, sliced carrots, and celery (if using). Sauté everything for about 5-7 minutes until the vegetables are tender. Stir occasionally to prevent sticking.
3. Add Garlic:
Once the veggies are softened, stir in the minced garlic and cook for an additional 1 minute until fragrant. Garlic adds a lovely aroma to your soup!
4. Assemble the Soup:
Pour in the chicken broth, and add in the bay leaves and thyme. Bring the mixture to a gentle boil, which allows the flavors to start blending together.
5. Simmer:
Lower the heat and let the soup simmer for 10-15 minutes. This will give the flavors time to meld and the vegetables more time to soften.
6. Add Noodles:
Add the egg noodles to the pot and cook according to the package instructions until they’re al dente, usually about 6-8 minutes.
7. Add Chicken:
Stir in the shredded cooked chicken and heat through just until the chicken is warm. You want to keep all that tender texture intact!
8. Season:
Remove the bay leaves, then season the soup with salt and pepper to taste. It’s important to check the flavor at this point to ensure it’s just right!
9. Final Touch:
Stir in the fresh chopped parsley for a touch of color and freshness before you serve it.
10. Serve & Enjoy:
Ladle the delicious chicken noodle soup into bowls and garnish with extra parsley if desired. Enjoy your comforting homemade chicken noodle soup!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! If you’re short on time, frozen carrots and peas work great in this recipe. Just add them in with the broth and skip the sautéing step for those veggies.
What Can I Use Instead of Egg Noodles?
If you’d prefer a different pasta, try using whole wheat noodles, or gluten-free pasta for a lighter or alternative option. Just adjust the cooking time according to the package instructions.
How Long Does Leftover Soup Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2-3 months; just keep in mind that the noodles might become softer when reheated.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and skip the shredded chicken. You can add beans or tofu for protein and more vegetables for a hearty dish!
