Chicken Noodle Soup Recipe

Introduction

Chicken noodle soup is a comforting classic that’s perfect for any day you need a warm, nourishing meal. This recipe combines tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth that’s easy to make and sure to please the whole family.

Ingredients

• 1 Tablespoon olive oil
• 2 large carrots (peeled and sliced)
• 2 ribs of celery (chopped)
• 1/2 cup onion (chopped)
• 10 cups chicken stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 2 Tablespoons fresh parsley (chopped)
• 3 cups cooked and shredded chicken
• 8 oz egg noodles
• Salt & pepper to taste

Instructions

1. Step 1: In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion, cooking for 5-6 minutes until the vegetables are tender.
2. Step 2: Pour in the chicken stock, then add the bay leaf, dried thyme, dried basil, and fresh parsley. Bring the mixture to a boil, cover, and reduce heat to simmer. Allow it to cook for 20-40 minutes depending on your time, with longer simmering deepening the flavors.
3. Step 3: Stir in the uncooked egg noodles and shredded chicken. Simmer for about 10 minutes until the noodles are tender and the chicken is heated through.
4. Step 4: Remove the soup from heat and discard the bay leaf. Season with salt and pepper to taste. Serve hot, garnished with additional fresh parsley if desired.

Tips & Variations

• For extra richness, use homemade chicken stock or add a splash of cream at the end.
• Substitute egg noodles with gluten-free pasta or rice noodles if preferred.
• Add garlic in Step 1 for a deeper flavor.
• Use leftover rotisserie chicken for a quick and easy option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the noodles from becoming mushy. For longer storage, freeze the soup without noodles for up to 3 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked shredded chicken?

Yes, you can add raw chicken pieces earlier in the cooking process and simmer until fully cooked. This will allow the chicken to tenderize and infuse more flavor into the broth.

What can I substitute for fresh parsley?

If fresh parsley is not available, dried parsley can be used, though in smaller amounts since dried herbs are more concentrated. Alternatively, fresh cilantro or basil can add a different but pleasant flavor.

Chicken Noodle Soup Recipe

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4.8 from 70 reviews

A classic and comforting chicken noodle soup made with tender vegetables, savory chicken stock, fresh herbs, shredded chicken, and egg noodles. This hearty soup is perfect for a cozy meal and can be quickly prepared or simmered longer for enhanced flavor.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 large carrots, peeled and sliced
• 2 ribs of celery, chopped
• 1/2 cup onion, chopped
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)

Soup Base

• 1 tablespoon olive oil
• 10 cups chicken stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil

Main Ingredients

• 3 cups cooked and shredded chicken (can use freshly cooked chicken)
• 8 oz egg noodles
• Salt and pepper to taste

Instructions

1. Sauté the Vegetables: In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced carrots, chopped celery, and chopped onion. Cook for 5-6 minutes until the vegetables are tender and aromatic.
2. Add Stock and Herbs: Pour in 10 cups of chicken stock along with 1 bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 2 tablespoons of chopped fresh parsley. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 40 minutes depending on how deeply you want the flavors to meld.
3. Add Noodles and Chicken: Stir in 8 ounces of uncooked egg noodles and 3 cups of cooked shredded chicken. Simmer for about 10 minutes more, until the noodles are tender and the chicken is thoroughly heated.
4. Season and Serve: Remove the pot from the heat and discard the bay leaf. Adjust the seasoning with salt and pepper to taste. Serve the soup hot, garnished with extra chopped fresh parsley if desired.

Notes

• If using fresh chicken, you can poach chicken breasts in the stock at the beginning and then shred them before adding the noodles.
• The longer you simmer the soup before adding noodles, the deeper the flavor will be.
• You can substitute egg noodles with other pasta types, but cooking times may vary.
• This soup freezes well; store in airtight containers for up to 3 months.

Keywords: chicken noodle soup, comfort food, homemade soup, chicken soup recipe, easy soup