This cozy chicken noodle soup is packed with tender chicken, warm noodles, and colorful veggies. It’s the perfect dish for a chilly day or when you need a little comfort!
Making this soup is like a warm hug in a bowl. I love tossing in extra veggies—who doesn’t love a vibrant soup? Just simmer, and you’ll have a tasty meal in no time!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor base. You can substitute with butter or avocado oil if you prefer. I enjoy using olive oil because of its richness and health benefits!
Chicken Broth: Using homemade chicken broth is ideal for depth of flavor. If you’re short on time, a good-quality store-bought version works just fine. You can also use vegetable broth for a lighter soup.
Noodles: Egg noodles are classic for this recipe, but feel free to swap in whole wheat noodles or gluten-free pasta. Just be sure to adjust cooking times according to the package instructions!
Vegetables: I love adding peas or green beans for extra color and nutrition. You can use frozen veggies if you don’t have fresh on hand – they work great! Just add them in toward the end of cooking.
How Do I Get the Best Flavor from My Vegetables?
Getting the most flavor from your vegetables is all about sautéing them correctly. This enhances their natural sweetness and deepens the soup’s overall taste.
- Start by heating the oil in a large pot over medium heat.
- Add onions, celery, and carrots first. Let them cook for about 5-7 minutes until they’re soft.
- Stir in garlic and cook for just another minute to keep it from burning, which can make it taste bitter.
- The key here is patience; letting the veggies caramelize a bit creates a wonderful flavor foundation for your soup!
Chicken Noodle Soup with Vegetables
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups egg noodles or wide egg pasta noodles
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried basil
- Salt and black pepper to taste
- Fresh parsley or additional dried herbs for garnish (optional)
How Much Time Will You Need?
This comforting Chicken Noodle Soup takes about 15 minutes to prep and 30 minutes to cook. In total, you’ll need around 45 minutes to have a delicious homemade soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and sliced carrots. Sauté these for about 5-7 minutes, stirring occasionally, until the vegetables start to soften. This will bring out their wonderful flavors!
2. Add Garlic:
Next, stir in the minced garlic. Cook for an additional minute until it becomes aromatic. Be careful not to let it burn, as that can make the soup taste bitter!
3. Pour in the Broth:
Now, carefully pour in the chicken broth and bring the mixture to a boil. The broth will form the heart of your soup, providing savory goodness!
4. Season and Simmer:
Add the dried parsley, thyme, basil, and season with salt and black pepper according to your taste. Reduce the heat and let the soup simmer for about 10 minutes, allowing all the flavors to meld together.
5. Cook the Noodles:
Add the egg noodles to the pot and cook them following the package instructions, typically around 7-8 minutes. Stir occasionally until the noodles are tender and have soaked up some delicious broth.
6. Add Chicken:
Once the noodles are cooked, gently stir in the cooked shredded chicken, heating it through for another 2-3 minutes. Make sure everything is warmed up nicely!
7. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning if necessary. A pinch more salt or a dash of pepper can really enhance the flavors!
8. Serve:
Ladle the soup into bowls, garnishing with fresh or additional dried parsley if you like. Enjoy the cozy warmth of your homemade Chicken Noodle Soup!
This soup is a great choice for a chilly day, and it’s packed with hearty ingredients that are sure to please your taste buds!
Can I Use Frozen Vegetables in This Recipe?
Absolutely! Frozen vegetables are a great time-saver and can be used without thawing. Just add them to the pot during the last 5-7 minutes of cooking to ensure they heat through properly.
What If I Don’t Have Egg Noodles?
No problem! You can substitute with any type of pasta you have on hand, like rotini, penne, or even rice. If using a different pasta, adjust the cooking time according to the package instructions for the best results.
Can I Make This Soup in Advance?
Yes, you can! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just note that the noodles may absorb some broth, so you might need to add a little more broth or water when reheating.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup (just leave out the noodles or cook them separately) for up to 3 months. Thaw in the fridge overnight before reheating!
