Why make this recipe
Homemade Chicken Noodle Soup is a warm and comforting dish that brings back fond memories for many. It’s perfect for chilly days, sick days, or anytime you need a little boost. Making this soup at home allows you to control the ingredients and customize it to your taste, ensuring it’s both delicious and nutritious.
How to make Homemade Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Add the egg noodles and cook according to package instructions until al dente.
- Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
How to serve Homemade Chicken Noodle Soup
Serve your chicken noodle soup hot in bowls. It pairs well with a slice of crusty bread or crackers. You can also add a sprinkle of extra parsley on top for added freshness.
How to store Homemade Chicken Noodle Soup
To store leftover soup, let it cool down to room temperature and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months. Make sure to leave some space in the container, as the soup may expand while freezing.
Tips to make Homemade Chicken Noodle Soup
- Use leftover rotisserie chicken to save time.
- For richer flavor, add a splash of lemon juice just before serving.
- If you want more veggies, consider adding peas or spinach into the soup during the last few minutes of cooking.
Variation
You can easily customize this recipe by adding different spices or herbs to suit your taste. Some people like to add a pinch of red pepper flakes for a slight kick or substitute the egg noodles with rice for a different texture.
FAQs
Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just add it to the pot along with the broth and cook until it’s fully cooked before shredding it.
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients except the noodles into the slow cooker and cook on low for 6-8 hours. Add the noodles in the last 30 minutes before serving.
Is this soup gluten-free?
You can make gluten-free chicken noodle soup by using gluten-free noodles. Be sure to check other ingredients for any gluten content.
Homemade Chicken Noodle Soup
A warm and comforting dish perfect for chilly days, made with chicken, vegetables, and egg noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Add the egg noodles and cook according to package instructions until al dente.
- Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
Use leftover rotisserie chicken to save time. For richer flavor, add a splash of lemon juice just before serving.
