This is my all-time favorite classic chicken noodle soup recipe! It’s super simple and has all the classic ingredients like tender chicken, carrots, celery, and long noodles. This soup is just perfect for those cold winter days when you need something warm and cozy. I used to use small vermicelli noodles, but now I’ve switched to long egg noodles, and I’m never going back! With hearty chunks of chicken and veggies, this soup is full of delicious flavors that make it perfect for winter.
Cozy Up with Homemade Chicken Noodle Soup & Tasty Sides
When you’re feeling under the weather and need some comfort, homemade chicken noodle soup is just the thing. My family has always loved this recipe, and I’m sure yours will too! You can pair it with some tasty rolls, fresh bread, or a simple loaf for a satisfying and filling meal. To have extra for later, you can double or even triple the recipe and freeze the extra (see recipe notes).
When serving this comforting soup, think about adding some delicious sides. Maybe some warm garlic bread, a side salad with greens and cherry tomatoes, or a crispy grilled cheese sandwich. For those craving something heartier, try serving the soup over quinoa or rice. Mediterranean options like hummus and pita are also great choices to enjoy with this soup recipe.
Chicken Noodle Soup Ingredients
- 2 tablespoons olive oil
- 4 large carrots sliced
- 4 celery stalks sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 tablespoons fresh thyme remove stems
- salt and pepper
- 10 cups chicken stock
- 12 ounce wide egg noodles or fettuccine noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Method
- Add olive oil, onion, celery, and carrots to a big pot over medium-high heat. Sauté for 4–5 minutes or until tender. Saute the garlic for a further minute after adding the fresh thyme, salt, and pepper.
- Add the egg noodles and chicken stock, then increase the heat to a boil. Simmer for approximately 30 minutes, or until the noodles are al dente.
- Just before serving, add the chicken and fresh parsley, and boil until the chicken is thoroughly cooked. Season with salt and pepper to taste.
Storage Tip: Let the soup cool. Store in an airtight container for 3 to 4 days. Reheat, adding more broth if needed.
Freezer: Leave out the noodles, and let the soup cool completely. Label and freeze in a ziplock bag for up to a month. Thaw overnight in the refrigerator before reheating. Add noodles during reheating, adjusting broth as needed.
helpful tips:
- Cut veggies ahead of time: To save time, prepare veggies the night before or the morning of cooking.
- Larger slices: If using a slow cooker or simmering, cut your vegetables larger to avoid mushy results.
- Slow cooker: To simplify your life, use a slow cooker and add the noodles right before serving.
- Add more broth: When reheating leftover soup, add more to account for the broth’s absorption.
Popular Swaps and Additions
- Vegetables: Add spinach, green beans, peas, zucchini, canned tomatoes, corn, or potatoes.
- Meat: Try turkey, various chicken cuts, or shredded ham for a twist.
- Broth: Substitute chicken stock with turkey broth or bone broth for diverse flavors.
- Noodles: Explore tortellini, bowtie pasta, small shell pasta, or spaghetti noodles as alternatives to egg noodles.
Other Soups You Will Love:
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Classic Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 large carrots sliced
- 4 celery stalks sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 tablespoons fresh thyme remove stems
- salt and pepper
- 10 cups chicken stock
- 12 ounce wide egg noodles or fettuccine noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Instructions
- Add olive oil, onion, celery, and carrots to a big pot over medium-high heat. Sauté for 4–5 minutes or until tender. Saute the garlic for a further minute after adding the fresh thyme, salt, and pepper.
- Add the egg noodles and chicken stock, then increase the heat to a boil. Simmer for approximately 30 minutes, or until the noodles are al dente.
- Just before serving, add the chicken and fresh parsley, and boil until the chicken is thoroughly cooked. Season with salt and pepper to taste.
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