Chicken Noodle Soup is a warm, comforting dish made with tender chicken, soft noodles, and tasty vegetables in a clear broth. It’s perfect for feeling good and staying cozy on chilly days.
I like adding extra carrots and celery—my kids say it’s like a little garden in a bowl! I always keep some lemon wedges on the side for a fresh squeeze.
For an easy meal, I freeze leftovers in small containers so I can reheat them on busy nights. It’s quick, simple, and always hits the spot!
Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts or thighs. I prefer thighs for more flavor and juiciness, but breasts work fine. If you want a cheaper option, turkey can be a good substitute.
Egg Noodles: Wide egg noodles are classic, but you can also use linguine or even rice noodles if you prefer a different texture. Just cook according to package instructions.
Carrots: Fresh carrots add sweetness and crunch. If you’re in a pinch, frozen sliced carrots work well. For more flavor, add a pinch of sugar when cooking.
Celery: Adds a nice light crunch and flavor to the broth. Use either fresh or frozen celery. If missing, a small amount of diced bell pepper can give a similar crunch.
Broth: Chicken broth provides the base flavor. For a richer taste, use homemade broth or low-sodium store-bought. Vegetable broth is a gentle alternative.
Garlic & Onion: Key for flavor; I like to sauté them early to bring out aroma. Use garlic powder or onion powder if fresh isn’t available, but fresh gives better flavor.
How do I cook the chicken so it stays tender?
Boil or simmer chicken gently until fully cooked. Don’t overcook, or it can get tough. Use a meat thermometer; chicken is done at 165°F internal temp. Let it rest a few minutes before shredding for juicy, tender pieces.
- Start with cold water or broth, add chicken, and bring to a gentle simmer.
- Use a timer and check for doneness around 15 minutes.
- Remove chicken from broth, let sit for 5 minutes, then shred or chop.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables
Heat olive oil in a large pot. Add chopped onion, sliced carrots, and celery. Cook for 5-7 minutes until vegetables soften.
2. Add Garlic and Broth
Stir in minced garlic. Pour in chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Add Chicken and Noodles
Stir in shredded chicken and egg noodles. Cook for about 8 minutes until noodles are tender.
4. Season and Serve
Season with salt and pepper. Taste and adjust. Serve hot in bowls and enjoy!
