This Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, chewy noodles, and yummy veggies, it’s perfect for chilly days or when you’re under the weather.
I always love to add a sprinkle of fresh herbs on top for a pop of flavor! This soup is so comforting, you’ll want to keep a batch ready for those “I need soup” moments. 😊
Key Ingredients & Substitutions
Olive Oil: I like using olive oil for a light flavor, but you can swap it for butter if you prefer a richer taste. Coconut oil also works well if you’re looking for a dairy-free option.
Chicken Broth: Low-sodium broth is great so you can control the saltiness. If you don’t have chicken broth, vegetable broth or homemade broth can be good substitutes too. You might just need to add a hint of extra seasoning.
Cooked Chicken: Using rotisserie chicken is a huge time-saver! If you’re vegetarian, chickpeas or tofu can be a filling replacement. You can also use leftover turkey if you have some from a recent meal.
Egg Noodles: Egg noodles give a traditional feel, but you could use any pasta you have on hand. Whole wheat pasta adds a bit more fiber, or for a gluten-free option, try rice noodles.
Fresh Herbs: Fresh parsley adds brightness. If you don’t have it, dried herbs can work, but just use less since they’re more concentrated. You can also skip the herbs if needed, but they really enhance the flavor!
How Do I Sauté Vegetables for Maximum Flavor?
Sautéing vegetables correctly can boost the flavor of your soup significantly. Here’s how to do it:
- Heat olive oil in your pot over medium heat. Too high, and the oil can burn; too low, and the veggies won’t cook right.
- Add the diced onions first, as they need the longest to soften. Stir them occasionally.
- After about 3 minutes, add the carrots and celery. Keep stirring and cooking for another 5-7 minutes until everything is tender.
- Adding minced garlic right at the end (before pouring in the broth) is key! It cooks quickly and gives your soup that delicious aroma.
Taking your time here makes a world of difference!
Delicious Chicken Noodle Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low-sodium)
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and another 20 minutes of cooking time. In total, you’ll spend about 35 minutes making this comforting soup. It’s quick and easy, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté the mixture for about 5-7 minutes until the vegetables are tender and fragrant.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until it’s fragrant—this really brings out the lovely flavors!
3. Add Broth:
Pour in the chicken broth and bring the mixture to a boil. This is where the magic starts!
4. Season Your Soup:
Add the dried thyme and dried basil, then season with salt and pepper to taste. Stir everything together well.
5. Simmer with Chicken:
Reduce the heat to simmer and add the shredded chicken. Let the soup simmer gently for about 10 minutes to let all the flavors blend together beautifully.
6. Cook the Noodles:
Now, add the egg noodles to the pot and cook according to package directions, usually about 7-8 minutes, until they’re tender. Stir occasionally to keep them from sticking.
7. Taste and Adjust:
Don’t forget to taste your soup! Adjust seasoning with more salt and pepper if needed.
8. Add Fresh Parsley:
Once everything is cooked, remove the pot from heat and stir in the fresh chopped parsley for a burst of freshness.
9. Serve and Enjoy:
Ladle the warm soup into bowls and serve hot. Enjoy every comforting spoonful of your homemade Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before shredding. You can do this overnight in the fridge or quickly by submerging it in cold water. Once thawed, it’s ready to be added to your soup!
Can I Make This Soup Ahead of Time?
Yes, you can! This soup holds up well in the fridge. You can prepare it a day in advance, then reheat on the stovetop. If you’re planning to make it ahead, consider cooking the noodles separately and adding them when you’re ready to serve, as they can become mushy if left in the soup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup (without the noodles). Just thaw and reheat when you’re ready to enjoy it again!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, feel free to substitute with any pasta you have on hand, like fusilli or penne. For a gluten-free option, use rice noodles or even zucchini noodles for a lighter version!
