It is 6pm and the house feels chilly. You want something warm and filling for your family. This Easy Homemade Chicken Noodle Soup is the ultimate solution.
It delivers a deep, savory flavor in very little time. You can have a steaming bowl ready in just 45 minutes. It is the perfect way to warm up on a cold winter evening.
Why This Recipe Is a Winner
This recipe is a favorite because it uses simple pantry staples. You do not need fancy skills to make this taste amazing. It is a reliable comfort food that never fails.
It is also very budget-friendly for growing families. You can use leftover chicken to save even more time. This soup is a healthy reset that everyone actually wants to eat.
Simple Cooking Steps
Making this soup is straightforward and stress-free. You start by softening your aromatic vegetables in a large pot. This creates a flavorful base for your broth.
Even if you are a beginner, you can master this. Everything happens in one pot for easy cleanup. You will love how quickly it all comes together.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh vegetables make a big difference here.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Step-by-Step Directions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and sauté until vegetables soften, approximately 5 to 7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add egg noodles and cook until tender, approximately 6 to 8 minutes.
- Stir in the shredded chicken and cook for 2 minutes until heated through.
- Remove from heat, stir in fresh parsley, and serve immediately.
Best Ways to Enjoy It
Serve this soup while it is piping hot. It pairs perfectly with crusty bread or buttered crackers. The bread is great for soaking up every drop of broth.
For a complete meal, add a small side salad. It is a wonderful choice for a lazy Sunday lunch. Sit back, relax, and enjoy the simple flavors.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. The noodles may absorb more broth as it sits.
Simply add a splash of water or broth when reheating. Warm it gently on the stove over medium heat. This keeps the chicken tender and juicy.
Recipe Tips
- Don’t skip the fresh parsley at the very end.
- Avoid overcooking the noodles so they stay firm.
- Use a rotisserie chicken to save prep time.
- Taste your broth before serving to check the salt.
- Double the batch for a freezer-friendly meal later.
- Add a squeeze of lemon for a bright finish.
Ways to Switch It Up
- Swap egg noodles for gluten-free pasta if needed.
- Add a handful of spinach for extra nutrients.
- Use turkey instead of chicken after the holidays.
- Try fresh dill instead of parsley for a different aroma.
Common Questions
Can I freeze this soup?
Yes, you can freeze the broth and chicken. It is best to add fresh noodles when you reheat it. This prevents the noodles from becoming mushy.
How do I know when the noodles are done?
Check the package instructions for your specific noodles. They should be soft but still have a slight bite. This is called al dente.
I hope this Easy Homemade Chicken Noodle Soup brings warmth to your kitchen. It is a simple way to show your family some love. Happy cooking!
— Lidia
Easy Homemade Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 2 medium carrots , sliced into rounds
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 8 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and sauté until vegetables soften, approximately 5 to 7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add egg noodles and cook until tender, approximately 6 to 8 minutes.
- Stir in the shredded chicken and cook for 2 minutes until heated through.
- Remove from heat, stir in fresh parsley, and serve immediately.
