This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Chicken noodle soup is a classic dish made with shredded chicken, tender vegetables, fragrant herbs, and egg noodles simmered in a rich chicken broth. Ready in just 35 minutes, this comforting recipe serves six and delivers warmth and nourishment. Packed with wholesome ingredients, it’s an excellent choice for chilly days or when you’re feeling under the weather.
The scent of thyme and oregano mingling with garlic in the pot instantly reminds me of afternoons spent experimenting with herbs from Portland’s farmers’ markets, where every ingredient feels like a small piece of art.
Table of Contents
- Why is Chicken Noodle Soup so loved?
- What ingredients do you need for Chicken Noodle Soup?
- How do you make Chicken Noodle Soup step by step?
- Frequently Asked Questions About Chicken Noodle Soup
- What is the origin of this dish?
- How can you store and reheat this soup?
- What pairs well with this soup?
- What mistakes should you avoid when making this soup?
Why is Chicken Noodle Soup so loved?
Chicken noodle soup is beloved because it combines nourishing ingredients with comforting flavors, making it perfect for both everyday meals and when you need a pick-me-up. Its versatility, simplicity, and health benefits make it a household favorite.
- It’s quick and straightforward to prepare, requiring only 35 minutes from start to finish.
- Loaded with vegetables, chicken, and herbs, it’s both hearty and light, ideal for balancing indulgence and nutrition.
- The chicken broth is soothing and restorative, often recommended to ease cold symptoms.
- The egg noodles provide a satisfying texture that brings everything together beautifully.
What ingredients do you need for Chicken Noodle Soup?
This recipe uses simple, wholesome ingredients that come together to create a flavorful and nourishing soup.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Low-sodium chicken broth is key to controlling the soup’s saltiness while ensuring rich flavor, and fresh parsley adds an aromatic finish that brightens every spoonful.
How do you make Chicken Noodle Soup step by step?
This recipe is easy to follow, with each step designed to build layers of flavor in the soup.
Step 1 — Heat the olive oil
In a large pot, heat the olive oil over medium heat.
Step 2 — Sauté the vegetables
Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are tender.
You might also enjoy our savoring the soul: my explosive.
Step 3 — Add garlic and herbs
Stir in the minced garlic, dried thyme, and dried oregano, cooking for an additional minute until fragrant.
Step 4 — Add broth and chicken
Pour in the chicken broth and add the shredded chicken, bay leaf, salt, and black pepper. Bring to a boil.
Step 5 — Cook the noodles
Once boiling, add the egg noodles to the pot. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the noodles are tender.
Step 6 — Finish with parsley
Remove the bay leaf and stir in the chopped parsley before serving.
Frequently Asked Questions About Chicken Noodle Soup
Can I use a gluten-free alternative?
Yes, substitute the egg noodles with gluten-free noodles and verify that the broth is labeled gluten-free.
For more ideas, check out our comfort in every layer: the.
How long does this soup last in the fridge?
Chicken noodle soup stays fresh for 3-4 days when stored in an airtight container in the refrigerator.
Can I freeze this soup?
Yes, freeze the soup without noodles for up to 3 months. Add freshly cooked noodles after reheating.
How can I make it low-sodium?
Use low-sodium broth, and reduce the added salt to half a teaspoon or omit it entirely.
What’s the best way to reheat the soup?
Reheat the soup on the stove over medium heat, stirring occasionally until warmed through.
What is the origin of this dish?
Chicken noodle soup traces its roots back to ancient recipes in Asia and Europe, where chicken was simmered for hours to create nutrient-rich broths. Egg noodles were later added for texture and sustenance, popularized in North America during the 20th century.
Looking for something similar? Try our dive into comfort: the creamy.
Today, it’s a global comfort food, symbolizing care and nourishment. Variations of this soup are found in cultures worldwide, with every region adding its unique twist.
How can you store and reheat this soup?
Store chicken noodle soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, omitting the noodles before freezing.
Reheat refrigerated soup on the stove or in the microwave. For frozen soup, thaw overnight in the fridge and heat on the stove. Add fresh noodles while reheating for the best texture.
What pairs well with this soup?
Serve chicken noodle soup with crusty bread, which is perfect for dipping in the broth. A side salad with leafy greens complements the soup’s richness while adding texture.
If desired, pair it with roasted vegetables, such as carrots or zucchini, for added nourishment. For lighter fare, enjoy it with a small bowl of fresh fruit.
What mistakes should you avoid when making this soup?
Overcooking the noodles can leave them mushy, so add them only after the broth is boiling and check them after 8 minutes. Avoid oversalting early; flavors will concentrate as the soup simmers.
Skipping fresh parsley at the end may leave the soup tasting flat, so don’t hesitate to add it. Finally, use low-sodium broth to control salt levels and avoid overpowering the dish.
Chicken Noodle Soup
Equipment
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are tender.
- Stir in the minced garlic, dried thyme, and dried oregano, cooking for an additional minute until fragrant.
- Pour in the chicken broth and add the shredded chicken, bay leaf, salt, and black pepper. Bring to a boil.
- Once boiling, add the egg noodles to the pot. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the noodles are tender.
- Remove the bay leaf and stir in the chopped parsley before serving.
Notes
Nutrition
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
