Chicken Noodle Soup

why make this recipe

This Chicken Noodle Soup is warm, simple, and fast. It uses common ingredients and cooks in one pot. If you like quick chicken noodle dishes, try the one-pan chicken buttered noodles recipe for a different take.

introduction

This soup is homey and mild. It comforts when you are sick or cold. The flavors are gentle: chicken, vegetables, and thyme. It fills you up and is easy to make with leftover cooked chicken.

how to make Chicken Noodle Soup

Make the soup in a large pot on the stove. Cook the vegetables until soft, add garlic and thyme, pour in broth, and boil. Add noodles and cook until tender. Stir in shredded chicken and heat through. Taste and add salt and pepper. Garnish with parsley and serve hot.

Ingredients :

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup egg noodles
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large pot, heat a little oil over medium heat and sauté the onions, carrots, and celery until soft, about 5 minutes.
2. Add the garlic and thyme, and cook for an additional minute.
3. Pour in the chicken broth and bring to a boil.
4. Stir in the egg noodles and cook according to package instructions until tender.
5. Add the shredded chicken and stir until heated through. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

how to serve Chicken Noodle Soup

Serve the soup hot in bowls. Add a sprinkle of fresh parsley on top. Offer crusty bread or crackers on the side. You can add extra black pepper or a squeeze of lemon if you want brighter flavor.

how to store Chicken Noodle Soup

Cool the soup to room temperature before storing. Put in airtight containers and refrigerate for up to 3 days. For longer storage, freeze without the noodles for up to 3 months; add fresh noodles when reheating.

tips to make Chicken Noodle Soup

• Use cooked chicken from a roast or rotisserie to save time.
• Don’t overcook the noodles; add them last and follow package time.
• Taste the soup before serving and adjust salt slowly.
• For a clearer broth, skim foam while the broth heats.

variation (if any)

• Make it with rice instead of noodles for a gluten-free option.
• Add a bay leaf while simmering for more aroma, then remove before serving.
• Use shredded turkey in place of chicken after holidays.
• Add frozen peas at the end for more color and sweetness.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, simmer it in the broth until cooked through, then remove, shred, and return to the pot.

Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except noodles and cook on low 4–6 hours. Stir in noodles 20–30 minutes before serving.

Q: How do I keep the noodles from getting mushy?
A: Add noodles at the end and cook just until tender. Or store noodles separately and add when serving.

Chicken Noodle Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: None

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Description

A warm and comforting Chicken Noodle Soup that is simple to make and perfect for chilly days.

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Ingredients

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• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup egg noodles
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat a little oil over medium heat and sauté the onions, carrots, and celery until soft, about 5 minutes.
2. Add the garlic and thyme, and cook for an additional minute.
3. Pour in the chicken broth and bring to a boil.
4. Stir in the egg noodles and cook according to package instructions until tender.
5. Add the shredded chicken and stir until heated through. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

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Notes

For a gluten-free option, substitute rice for noodles. For longer storage, freeze without noodles and add fresh ones when reheating.

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Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 3g
• Sodium: 700mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 60mg