Hey there, my friend. You’re about to make the best chicken noodle soup ever. This recipe is simple, quick, and full of flavor.
No fancy steps—just good, homemade comfort food. And guess what? You can make it in just 30 minutes.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Wooden spoon
Important Info
- Servings: 4 bowls
- Estimated Cost: Making this recipe will cost around $10.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Courses: Soup
- Cuisine: American
- Diets: DairyFreeDiet, LowCalorieDiet
- Calories per Serving: 250
- Cook Method: Stovetop
- Season: Best enjoyed in winter
Ingredients You Need:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 ½ cups egg noodles
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Butter or vegetable oil |
| Egg noodles | Any pasta or rice |
| Chicken broth | Vegetable broth |
| Shredded chicken | Rotisserie chicken or turkey |
| Fresh parsley | Dried parsley or basil |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Add the shredded chicken, noodles, salt, black pepper, thyme, and oregano.
- Reduce the heat to low and let the soup simmer for about 10 minutes or until the noodles are tender.
- Taste the soup and adjust the seasoning if needed.
- Stir in the fresh parsley if using.
- Serve hot and enjoy.
Notes
- If the soup gets too thick, add more broth or water to thin it out.
- For extra flavor, use homemade chicken broth instead of store-bought.
- If you want a creamy version, stir in a little heavy cream at the end.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat on the stove over low heat to keep the noodles from getting mushy.
What to Serve with Chicken Noodle Soup
You can pair this delicious chicken noodle soup with the following:
- Crusty bread
- Garlic bread
- A simple green salad
- Crackers
- Grilled cheese sandwich
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can make it ahead of time, but the noodles might soak up the broth. If making ahead, cook the noodles separately and add them when serving.
Can I freeze chicken noodle soup?
Yes, but it’s best to freeze it without the noodles. When you’re ready to eat, thaw the soup, heat it up, and add freshly cooked noodles.
What kind of chicken is best for this soup?
Shredded rotisserie chicken works great because it’s already cooked and flavorful. You can also use leftover roasted or boiled chicken.
How can I make this soup healthier?
Use whole wheat noodles, add more vegetables, and reduce the salt. You can also use skinless chicken breast instead of dark meat.
Can I use dried herbs instead of fresh ones?
Yes, but dried herbs are stronger than fresh ones. Use half the amount of dried herbs if substituting.
