Creamy Chicken Noodle Soup Recipe
Introduction
Chicken noodle soup is a timeless comfort dish, perfect for chilly days or when you need a little warmth. This recipe combines tender chicken, fresh vegetables, and wide egg noodles in a flavorful broth that’s easy to make and satisfying to enjoy.
Ingredients
- 2 tablespoons olive oil
- 4 large carrots, sliced
- 4 celery stalks, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme, stems removed
- Salt and pepper, to taste
- 10 cups chicken broth
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Instructions
- Step 1: In a large pot over medium-high heat, heat the olive oil. Add the sliced carrots, celery, and diced onion. Sauté for 4 to 5 minutes until the vegetables are tender.
- Step 2: Stir in the minced garlic, fresh thyme, salt, and pepper. Cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and add the wide egg noodles. Bring the mixture to a boil over high heat.
- Step 4: Reduce the heat to a simmer and cook the noodles until al dente, about 10 minutes.
- Step 5: Add the shredded chicken and fresh parsley to the soup. Continue to simmer until the chicken is heated through, then adjust seasoning with salt and pepper to taste.
- Step 6: Serve hot and enjoy your comforting homemade chicken noodle soup.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and added flavor.
- For a heartier soup, add diced potatoes or green beans along with the other vegetables.
- Swap wide egg noodles for any pasta shape you prefer or have on hand.
- Fresh herbs like dill or rosemary can be used instead of thyme for a different aromatic touch.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop or microwave to avoid overcooking the noodles, which can become mushy. For longer storage, freeze the soup without the noodles for up to 3 months, adding fresh noodles when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well if fresh ones aren’t available. Just add them straight to the pot without thawing and cook until tender.
How do I prevent the noodles from getting mushy?
Cook the noodles separately and add them to individual bowls when serving, or add noodles just before serving and avoid overcooking during reheats.
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Creamy Chicken Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A comforting and classic homemade Chicken Noodle Soup featuring tender shredded chicken, wide egg noodles, and fresh vegetables simmered in a flavorful chicken broth, perfect for cozy meals or when feeling under the weather.
Ingredients
Vegetables & Herbs
- 4 large carrots, sliced
- 4 celery stalks, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme, stems removed
- 2 tablespoons fresh parsley
Other Ingredients
- 2 tablespoons olive oil
- 10 cups chicken broth
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, heat 2 tablespoons of olive oil. Add the sliced carrots, celery, and diced onion. Sauté the vegetables for 4 to 5 minutes, or until they become tender and fragrant. Then add the minced garlic, fresh thyme, salt, and pepper, continuing to sauté for an additional 1 minute to release the flavors.
- Cook Noodles: Pour in the 10 cups of chicken broth and add the 12 ounces of wide egg noodles. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and cook the noodles until they reach an al dente texture, approximately 10 minutes.
- Add Chicken and Simmer: Stir in the 2 cups of shredded chicken and 2 tablespoons of fresh parsley. Continue to simmer the soup just until the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- You can substitute wide egg noodles with any pasta of your preference, such as spaghetti broken into pieces or fusilli.
- Leftover cooked chicken from a rotisserie or roasted chicken works well for this recipe.
- For a gluten-free version, use gluten-free noodles or omit noodles altogether and add extra vegetables.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken noodle soup, homemade soup, chicken soup, comfort food, easy chicken soup recipe
