Chicken Noodle Soup Recipe

There’s something so comforting about this chicken noodle soup—it’s like a warm hug on a chilly day, with its perfect blend of savory broth, tender chicken, and hearty veggies. Plus, it’s super easy to whip up, making it an ideal go-to for busy weeknights when you want something homemade and satisfying.

What I love is making Chicken Noodle Soup, not just for its heartiness but also for its nutritional value. Shredded chicken, flavor-packed vegetables like diced onion, carrots, and celery, and a couple of key herbs make this soup unfailingly comforting and still healthy.

I think the combination of chicken broth, egg noodles, and those simple seasonings create a soup that’s a year-round classic but a potent elixir for when you’re under the weather.

Ingredients

Olive Oil:
Fat that is good for the heart, improves cooking and taste.

Onion:
Provides depth, flavor, and a natural sweetness that is hard to beat.

Carrots:
Rich in vitamins, imparts color and minimal sweetness.

Chicken Broth:
Base is rich in protein; boosts umami taste.

Chicken:
An excellent source of protein that gives body to the soup.

Egg Noodles:
Provides carbohydrates, adds texture and sustenance.

Thyme:
Herb of the earth, enhances flavor with aromatic notes.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a large pot, warm 1 tablespoon of olive oil over a medium flame.

2. Incorporate the onion, cut into small dice, and stir until onion pieces become soft and clear, approximately 3-4 minutes.

3. Add the diced garlic, carrots, and celery, and continue to cook for an additional 3-4 minutes.

4. Pour in 8 cups of chicken broth and set to a boil.

5. In the pot, add the shredded, cooked chicken.

6. Combine with 1 cup of egg noodles.

7. Add in 1 teaspoon of dried thyme and 1 teaspoon of dried parsley.

8. Add salt and pepper to your preferred taste.

9. Lower the heat and allow the soup to simmer for around 10 minutes so the noodles and vegetables can become tender.

10. Serve hot; if desired, garnish with fresh parsley that has been finely chopped.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for serving)

FAQ

• What can I use if I don’t have egg noodles?You can use other pasta types, like rotini or broken spaghetti. Gluten-free pasta also works quite well.
• Can I use raw chicken instead of cooked chicken?Certainly! You can add raw chicken breasts or thighs to the broth and simmer until cooked through. Then, take the chicken out, shred it, and return it to the soup.
• How do I make the soup more flavorful?Think about incorporating a squeeze of lemon juice, a bay leaf, or extra herbs such as rosemary or basil to your water while it simmers.
• How long does leftover soup last?Maintain an airtight container that is kept in the refrigerator for as long as 3 to 4 days. Reheat to an optimal serving temperature beforehand.
• Can I freeze this soup?Absolutely, allow the soup to come to room temperature before funneling it into freezer-safe containers. The best kind for this soup are rigid, wide-mouth containers; these work better, as the soup has meat that’s likely to seize up after being frozen. But any freezer-safe container will do, and the soup should keep for about 3 months.
• How can I make this soup thicker?Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a cornstarch slurry. Add the slurry to the simmering soup, and stir as you pour it in. Continue to simmer the soup for 2 to 3 minutes more, or until the desired thickness is reached.
• What vegetables can I add to the soup?You can add extra vegetables, such as peas, green beans, or corn, to provide extra flavor and nutrition.

Substitutions and Variations

1 tablespoon of canola oil or butter can be used in place of 1 tablespoon of olive oil for a different flavor.
1 cup of sweet potatoes, diced, can replace 2 medium carrots for a sweeter taste.
You can exchange 8 cups vegetable broth for the chicken broth in a vegetarian version of the recipe.
1 cup of egg noodles can be replaced by 1 cup of gluten-free pasta or rice for a gluten-free option.
You can replace 2 cups cooked chicken with either 2 cups cooked turkey or tofu for a dish that your vegetarian friends can also enjoy.

Pro Tips

1. Sauté the Aromatics When cooking the onions, let them develop a slight golden color to enhance their sweetness and deepen the flavor of the base. This will add richness to the soup.

2. Boost the Broth For even more flavor, consider adding a splash of white wine or a squeeze of lemon juice after you sauté the vegetables, just before adding the chicken broth. This will add a nice depth and complexity to the broth.

3. Season in Layers As you add ingredients, lightly season each layer with a little bit of salt and pepper. This helps build a balanced flavor throughout the cooking process.

4. Noodle Texture Tip To prevent the egg noodles from becoming too soft, especially if the soup will be reheated or saved for leftovers, cook them separately until just al dente. Add them to individual serving bowls and pour the hot soup over them when serving.

5. Herb Infusion Consider adding a fresh sprig of thyme or even a bay leaf to the soup while it simmers. Remove these before serving to infuse the soup with a subtle, herbal aroma.