This Chicken Noodle Soup is a hearty, wholesome meal perfect for cold days or when you’re feeling under the weather. Made with fresh vegetables, tender chicken, and egg noodles, it comes together in under an hour, making it a convenient and comforting dish for the whole family.
Why You’ll Love This Recipe:
- Quick and easy to make in under an hour.
- Simple, wholesome ingredients.
- Perfect for meal prep or freezing for later.
Ingredients You’ll Need:
- Olive Oil: To sauté the vegetables.
- Yellow Onion: Adds depth of flavor.
- Carrots: Provides sweetness and texture.
- Celery: For balance and crunch.
- Garlic: Fresh garlic enhances the flavor.
- Chicken Broth: The base of the soup, use low-sodium if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts make shredding easy.
- Salt and Pepper: For seasoning.
- Dried Oregano and Fresh Thyme: Adds herbaceous notes.
- Bay Leaves: For depth of flavor.
- Egg Noodles: Traditional for chicken noodle soup, but any small pasta works.
How to Make Chicken Noodle Soup:
Step-by-Step Instructions:
- Sauté the Vegetables: Start by heating olive oil in a large pot over medium heat. Add diced onions, sliced carrots, and celery. Sauté until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute.
- Simmer the Broth: Pour in the chicken broth and add the chicken breasts, oregano, thyme, bay leaves, salt, and pepper. Increase heat to bring the mixture to a gentle simmer. Cover and cook for about 30-40 minutes, until the chicken is tender enough to shred.
- Shred the Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
- Cook the Noodles: Stir in the egg noodles and simmer for another 6-7 minutes, or until the noodles are tender.
- Serve: Ladle the soup into bowls and serve hot, garnished with freshly chopped parsley or extra herbs if desired.
Helpful Tips:
- Use Pre-Cooked Chicken: Save time by using rotisserie chicken instead of cooking raw chicken breasts.
- Adjust Thickness: If the soup becomes too thick after adding noodles, add more chicken broth to reach your desired consistency.
- Don’t Overcook Noodles: Cook the noodles until just tender (al dente) to prevent them from becoming mushy when reheating.
- Additional Vegetables: Feel free to add extra veggies like corn or peas for variety.
Details:
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Notes:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding extra broth as needed.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Frequently Asked Questions:
Can I use dried noodles?
Yes, dried noodles work well. Cook them separately and add them to the soup right before serving to avoid sogginess.
What if I don’t have fresh thyme?
Dried thyme works just fine. Simply reduce the amount by half when substituting dried herbs for fresh.
Storage Instructions:
Refrigerate the soup in an airtight container for up to 5 days. When reheating, add a bit of broth if the noodles have absorbed too much liquid. For freezing, store the soup in portion-sized containers for up to 3 months. Reheat directly from frozen or after thawing in the fridge.
Related Recipes:
If you enjoyed this classic Chicken Noodle Soup, check out these other warm and hearty options:
Conclusion
This easy and comforting Chicken Noodle Soup is a staple for any home cook. Its wholesome ingredients and rich flavors make it the perfect dish to enjoy during colder months or whenever you need a comforting meal. Plus, with its simple preparation and versatility, it’s sure to become a family favorite!
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Classic Chicken Noodle Soup
Description
This Chicken Noodle Soup is a hearty, wholesome meal perfect for cold days or when you’re feeling under the weather. Made with fresh vegetables, tender chicken, and egg noodles, it comes together in under an hour, making it a convenient and comforting dish for the whole family.
Ingredients
- Olive Oil: To sauté the vegetables.
- Yellow Onion: Adds depth of flavor.
- Carrots: Provides sweetness and texture.
- Celery: For balance and crunch.
- Garlic: Fresh garlic enhances the flavor.
- Chicken Broth: The base of the soup, use low-sodium if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts make shredding easy.
- Salt and Pepper: For seasoning.
- Dried Oregano and Fresh Thyme: Adds herbaceous notes.
- Bay Leaves: For depth of flavor.
- Egg Noodles: Traditional for chicken noodle soup, but any small pasta works.
Instructions
- Olive Oil: To sauté the vegetables.
- Yellow Onion: Adds depth of flavor.
- Carrots: Provides sweetness and texture.
- Celery: For balance and crunch.
- Garlic: Fresh garlic enhances the flavor.
- Chicken Broth: The base of the soup, use low-sodium if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts make shredding easy.
- Salt and Pepper: For seasoning.
- Dried Oregano and Fresh Thyme: Adds herbaceous notes.
- Bay Leaves: For depth of flavor.
- Egg Noodles: Traditional for chicken noodle soup, but any small pasta works.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding extra broth as needed.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
