Chicken Noodle Soup is a comforting classic that warms both the body and soul. This simple dish is perfect for cold days, when you’re feeling under the weather, or any time you want a hearty meal. It combines tender chicken, hearty vegetables, and delicious egg noodles in a flavorful broth that everyone loves.
Why Make This Recipe
There are many reasons to make Chicken Noodle Soup. First, it’s easy to prepare with just a few basic ingredients. Second, it is filled with wholesome ingredients, making it a nourishing option. Finally, this soup is great for meal prep; you can enjoy it for days to come. Whether you’re looking for a quick meal or a way to use leftover chicken, this soup fits the bill perfectly.
How to Make Chicken Noodle Soup
Making Chicken Noodle Soup is straightforward and fun. Here’s how you do it:
Ingredients:
- 2 tablespoons olive oil (or butter)
- 3 ribs celery (diced)
- 3 large carrots (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 10 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 4 cups dry egg noodles
- 3 cups rotisserie chicken meat (or chicken breasts)
Directions:
- Heat the olive oil in a large pot over medium-high heat.
- Add the celery, carrots, onions, and garlic. Sauté for 6-7 minutes until softened.
- Pour in the chicken broth and add the Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a gentle bubble.
- Add the uncooked egg noodles and cook for 8-10 minutes or until they are al dente. If you’re using raw chicken breasts, add them now with the noodles. Once cooked through, remove the chicken, chop it into bite-sized pieces, and return it to the pot.
- Remove the soup from the heat and stir in the chicken meat. Serve immediately.
How to Serve Chicken Noodle Soup
Chicken Noodle Soup is best served hot. You can ladle it into bowls and add some fresh parsley for garnish if you like. Pair it with crusty bread or crackers for a complete meal. Enjoy it with friends and family, and watch them get cozy as they dig into this delightful soup!
How to Store Chicken Noodle Soup
To store leftovers, let the soup cool down. Then, transfer it to an airtight container and place it in the refrigerator. Chicken Noodle Soup will stay good for 3-4 days in the fridge. If you want to keep it longer, consider freezing it. Portion it into freezer-safe containers and store in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw and reheat!
Tips to Make Chicken Noodle Soup
- For extra flavor, try roasting the chicken before adding it to the soup.
- Feel free to add more vegetables like peas or corn if you want.
- Adjust the seasoning to your taste; add more salt or pepper if needed.
- If you prefer, you can use homemade chicken stock for an even richer flavor.
Variation
If you want to switch things up, consider adding herbs like thyme or bay leaves. You can also try using whole wheat noodles for a healthier option or swap in shredded zucchini for the noodles for a low-carb version.
FAQs
1. Can I use leftover chicken for this recipe?
Yes, using leftover rotisserie chicken is a great way to save time and add flavor!
2. What can I substitute for egg noodles?
You can use any pasta you have on hand or even rice for a different texture.
3. How can I make this soup healthier?
Add more vegetables like spinach, broccoli, or beans to make it even more nutritious. You can also use low-sodium chicken broth.
With its delightful flavors and ease of preparation, Chicken Noodle Soup is a dish that will become a favorite in your kitchen. Enjoy making and sharing this wonderful meal!
Chicken Noodle Soup
Ingredients
For the Soup
- 2 tablespoons olive oil or butter
- 3 ribs celery, diced
- 3 large carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 10 cups chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 4 cups dry egg noodles
- 3 cups rotisserie chicken meat or chicken breasts
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the celery, carrots, onions, and garlic. Sauté for 6-7 minutes until softened.
- Pour in the chicken broth and add the Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a gentle bubble.
- Add the uncooked egg noodles and cook for 8-10 minutes, or until they are al dente. If using raw chicken breasts, add them now with the noodles.
- Once cooked through, remove the chicken, chop it into bite-sized pieces, and return it to the pot.
- Remove the soup from the heat and stir in the chicken meat. Serve immediately.
