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Classic Chicken Noodle Soup
why make this recipe
Classic Chicken Noodle Soup is a comforting meal that warms you from the inside out. It’s perfect for cold days, when you’re feeling under the weather, or whenever you need a simple, nourishing dish. This soup is easy to make, using readily available ingredients, and it’s packed with flavor. Whether you use leftover rotisserie chicken or cook your own, it always delivers a satisfying bowl of goodness.
how to make Classic Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, bay leaf, and noodles. Reduce heat and simmer until the noodles are tender, about 8-10 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.
how to serve Classic Chicken Noodle Soup
Serve your Classic Chicken Noodle Soup hot, in bowls, with crusty bread on the side or a light salad for a complete meal. You can also sprinkle some extra fresh parsley on top for added flavor and freshness.
how to store Classic Chicken Noodle Soup
To store your soup, let it cool completely before transferring it to airtight containers. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, consider freezing it. Just make sure to leave some space in the container for the soup to expand as it freezes. It can last in the freezer for up to 3 months.
tips to make Classic Chicken Noodle Soup
- For a richer flavor, try using homemade chicken broth instead of store-bought.
- Feel free to add other vegetables like peas or spinach for extra nutrition.
- If you like a thicker soup, you can add more noodles or reduce the amount of broth.
- Adjust the seasoning according to your taste. A little lemon juice can add a nice touch!
variation
You can easily adapt this recipe for different dietary needs. For a gluten-free version, use gluten-free noodles or rice instead. For a vegetarian option, substitute the chicken broth with vegetable broth and skip the chicken.
FAQs
Can I use frozen chicken?
Yes, you can use frozen cooked chicken. Just add it to the broth and let it cook longer until heated through.
Is it okay to use other types of noodles?
Absolutely! You can use any pasta you prefer, just be sure to adjust cooking times according to the noodle type.
Can I make this soup in a slow cooker?
Yes, you can! Simply add all ingredients except the noodles into your slow cooker. Cook on low for 6-8 hours, then add the noodles in the last 30 minutes to cook until tender.
Classic Chicken Noodle Soup
A comforting and nourishing soup perfect for cold days or when you're feeling under the weather, made with chicken, vegetables, and egg noodles.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth Homemade broth can be used for richer flavor.
- 2 cups rotisserie chicken, shredded Can use cooked or leftover chicken.
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 cups egg noodles Can substitute with gluten-free noodles if needed.
- Salt and pepper to taste
- Fresh parsley for garnish Add for flavor and presentation.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, bay leaf, and noodles.
- Reduce heat and simmer until the noodles are tender, about 8-10 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
Store in airtight containers for up to 3-4 days in the refrigerator; freeze for up to 3 months. To vary, add more vegetables like peas or spinach, and adjust seasonings per your taste.
