This Chicken Noodle Soup is warm, comforting, and filled with soft egg noodles that soak up all the goodness. It’s like a big hug in a bowl on chilly days!
I love how easy it is to make—just throw in the chicken, veggies, and noodles, and let it simmer. Perfect for a quick dinner or when you’re feeling under the weather!
Key Ingredients & Substitutions
Chicken Broth: This is the base of your soup, giving it flavor and warmth. I usually opt for low sodium to control the saltiness. If you’re in a pinch, consider using water with bouillon cubes or powder instead.
Egg Noodles: They cook quickly and absorb the broth beautifully. If you’re looking to make it gluten-free, use rice noodles or gluten-free pasta. Just adjust the cooking time as needed!
Vegetables: Onions, carrots, and celery are the classic “mirepoix” base. If you have other veggies on hand, like peas or green beans, feel free to toss those in for added flavor and nutrition. I love throwing in some spinach for a pop of green!
Chicken: Shredded rotisserie chicken is a great shortcut for this recipe. If you have leftover cooked chicken, that works perfectly too. You can also use shredded turkey if you have some around.
How Do I Get the Most Flavor in My Soup?
Building flavor in chicken noodle soup is all about layering ingredients. Start with sautéing the onions, carrots, and celery. This will release their sweetness. Make sure your broth is hot before adding it to the veggies so everything simmers nicely together.
- Heat your pot on medium and add olive oil or butter.
- Cook the mirepoix (onion, celery, and carrots) until soft, about 5-7 minutes.
- Then add garlic right after for an extra layer of flavor. Just a minute is enough!
- Once the broth is boiling, simmer it for at least 15-20 minutes to meld the flavors before adding noodles and chicken.
And remember to taste as you go—this helps you adjust the seasoning just right and ensures every spoonful is delicious!
Chicken Noodle Soup with Egg Noodles
Ingredients You’ll Need:
For the Base:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and chopped
- 3 garlic cloves, minced
For the Soup:
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken breast, shredded or chopped
- 6 ounces egg noodles (wide or medium-width)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Chicken Noodle Soup will take about 10 minutes to prepare and approximately 30 minutes to cook. So in total, you’ll have a comforting bowl of soup ready in about 40 minutes, perfect for dinner or a cozy lunch!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating up the olive oil or butter in a large soup pot over medium heat. Once it’s warm, add the diced onion, celery, and carrots. Stir them around and let them cook for about 5-7 minutes, or until they soften. This step adds great flavor to your soup!
2. Stir in the Garlic:
Next, add the minced garlic to the softened veggies and cook for an additional minute. You’ll smell that wonderful aroma filling your kitchen!
3. Add the Broth and Seasonings:
Now, pour in the chicken broth, and toss in the bay leaves and thyme. Turn up the heat to high and bring everything to a boil. This is when the flavors really start to develop!
4. Simmer and Cook:
Once it’s boiling, reduce the heat to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the veggies to become tender. This part is crucial for a tasty soup.
5. Remove Bay Leaves:
After simmering, take out the bay leaves—no one wants to bite into those!
6. Add Chicken and Noodles:
Now it’s time for the chicken and egg noodles! Stir them into the pot and cook for an additional 6-8 minutes, or until the noodles are tender. Be sure to check the package instructions for the right cooking time.
7. Season to Taste:
Before serving, taste your soup and add salt and pepper as needed. Every good soup needs a bit of seasoning!
8. Serve and Garnish:
Ladle the warm soup into bowls and sprinkle some freshly chopped parsley on top for a burst of color and flavor.
9. Enjoy!
Serve your Chicken Noodle Soup hot and enjoy this comforting, hearty dish with a side of bread if you’d like!
Can I Use Different Noodles for This Soup?
Absolutely! While egg noodles are traditional, you can use any type of noodle you prefer. Just be sure to adjust the cooking time according to the package instructions. You could also try whole wheat or gluten-free noodles for a healthier or dietary-friendly option.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, you can substitute it with vegetable broth or even water with bouillon cubes. Keep in mind that using bouillon will add flavor, but may also increase sodium levels, so taste and adjust as needed!
How to Store Leftovers?
Leftover chicken noodle soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave. If the noodles absorb too much liquid during storage, you may want to add a splash of broth or water to loosen it up when reheating.
Can I Make This in a Slow Cooker?
Yes, you can! Simply sauté the veggies in a skillet first, then add them to the slow cooker with the broth, chicken, bay leaves, and thyme. Cook on low for 6-8 hours or on high for 3-4 hours, then stir in the egg noodles about 30 minutes before serving.