This warm and cozy chicken noodle soup is perfect for chilly days. Packed with tender chicken, fresh veggies, and soft noodles, it’s like a hug in a bowl!
It’s super easy to make; just toss everything in a pot and let it simmer. I always make extra to enjoy later—perfect for when I’m feeling under the weather! 🥣
Key Ingredients & Substitutions
Chicken Broth: Homemade broth is best for flavor, but low-sodium canned broth works too. If you’re short on time, you can use bouillon cubes dissolved in water for a quick substitute.
Cooked Chicken: Rotisserie chicken saves time and adds great flavor. If you don’t have it, boil some chicken breasts or thighs for about 15-20 minutes and shred it. Canned chicken is also an option in a pinch.
Carrots: Fresh carrots add sweetness, but you can use frozen carrots if you have them on hand. Just add them slightly later in the cooking process since they are already partially cooked.
Egg Noodles: I love egg noodles for their texture, but if you want a gluten-free option, substitute with rice noodles or zucchini noodles for a lighter version.
Herbs: Fresh herbs are great, but dried thyme and parsley work just as well. If you can find fresh herbs, they really amp up the flavor!
How Do I Get the Most Flavor from My Broth?
Getting a rich, flavorful broth is key to a delicious chicken noodle soup. Start by sautéing onions, carrots, and celery until soft. This brings out their natural sweetness and adds depth to the broth. Here’s how:
- Heat olive oil or butter in your pot before adding the veggies.
- Cook onions until they’re translucent, then stir in carrots and optional celery until softened.
- Add garlic last to avoid burning it, releasing its aroma without bitterness.
Simmering the broth with the herbs also enhances the flavors, making it taste like it’s been bubbling away for hours! Don’t rush this step; it truly makes a difference.
How to Make Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast)
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, finely chopped (optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles or wide egg noodles
- 2 tablespoons olive oil or butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped, plus extra for garnish
- Optional: pinch of turmeric for color (about 1/4 teaspoon)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 30 minutes of cooking time. In total, you’ll need about 45 minutes to have a delicious, homemade chicken noodle soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onions and sliced carrots (don’t forget the celery if you’re using it!). Sauté these for about 5 minutes until the onions turn translucent and fragrant. This step builds a nice base for your soup!
2. Add Garlic:
Stir in the minced garlic and cook for an additional 30 seconds. You’ll know it’s ready when you can smell that yummy garlic aroma.
3. Add Broth:
Pour in the chicken broth and raise the heat to bring it to a gentle boil.
4. Season the Broth:
Once boiling, add the salt, black pepper, thyme, parsley, and turmeric if you chose to use it. Stir everything together well to combine the flavors.
5. Simmer:
Reduce the heat to a simmer and let the broth cook for about 10 minutes until the carrots become just tender.
6. Cook the Noodles:
Add the egg noodles to the pot and cook according to package instructions—usually about 7-8 minutes—until they’re al dente and cooked to your liking.
7. Add Chicken:
Gently stir in the shredded cooked chicken, allowing it to warm through for an additional 2-3 minutes.
8. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning with more salt or pepper if needed. A little extra tweak can make a big difference!
9. Serve and Enjoy:
Remove the soup from heat and ladle it into bowls. Garnish with fresh parsley on top for a lovely touch. Enjoy your comforting bowl of chicken noodle soup while it’s warm!
This hearty chicken noodle soup features tender chicken pieces, soft egg noodles, and vibrant carrots in a clear, flavorful broth. It’s a comforting classic perfect for any season!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen carrots and celery can be a convenient substitute. Just add them directly to the broth and allow a few extra minutes for them to cook through.
What Can I Use If I Don’t Have Egg Noodles?
If you don’t have egg noodles, you can substitute with any pasta you have on hand, or even rice for a different take. Cook the pasta or rice separately if using, and mix it in just before serving to prevent it from getting too soggy in the broth.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, transfer it to the freezer where it can last for up to 3 months. Thaw overnight in the fridge before reheating on the stove!
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. You can also add in more veggies or beans for protein to keep it hearty and filling.
