This cozy Chicken Noodle Soup with Egg Noodles is a warm hug in a bowl! Tender chicken, colorful veggies, and soft egg noodles make it a comforting and hearty meal.
Perfect for chilly days, it warms you up inside. I love serving it with a sprinkle of fresh herbs. Just don’t be surprised if your family asks for seconds! 😊
Key Ingredients & Substitutions
Chicken Broth: A good quality broth is crucial for flavor. I recommend homemade if you have time, but low-sodium store-bought is a great alternative. You can use vegetable broth for a vegetarian version.
Chicken: Shredded rotisserie chicken saves time and adds flavor. If you have leftover cooked chicken, that works too! For a healthier option, use skinless breast or you can skip the chicken entirely for a vegetarian soup.
Egg Noodles: Egg noodles are traditional and add a nice texture. If you can’t find them, you can use any pasta on hand, though cooking times may vary. Asian noodles, such as udon, also make a great swap!
Carrots and Celery: These veggies are key for flavor and nutrition. If you’re short on fresh, frozen carrots or mixed vegetables can be substituted. You can add peas or corn for variety too.
Herbs: Dried thyme and parsley are perfect for taste. Fresh herbs add more flavor, so feel free to use them if you have them! Rosemary or dill presents a unique twist if you want a different flavor.
How Do I Sauté Vegetables for Soup?
Sautéing the vegetables properly enhances their flavors and lays a great foundation for the soup. Start with a hot, medium pan and follow these steps:
- Heat olive oil or butter until shimmering.
- Add the diced onion, sliced carrots, and celery. Stir occasionally for about 5-7 minutes until they soften and the onion becomes translucent.
- Then, add minced garlic and sauté for 1 minute until it’s fragrant.
This step brings out the sweetness of the veggies and layers the flavors beautifully in your soup!
Chicken Noodle Soup with Egg Noodles
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups egg noodles (wide or medium-sized)
- 2 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- 2 tbsp olive oil or unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This cozy Chicken Noodle Soup takes about 10 minutes of prep time and approximately 25 minutes to cook. In total, you’re looking at around 35 minutes from start to finish! Perfect for a quick and hearty meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large soup pot, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute until it’s fragrant. This will enhance the flavor of your soup.
3. Combine Broth and Herbs:
Pour in the chicken broth, then add the dried thyme, dried parsley, and bay leaf. Stir everything together and bring the mixture to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to a simmer. Let it cook for about 10-15 minutes until the carrots and celery are tender.
5. Cook the Egg Noodles:
Add the egg noodles to the pot, cooking according to the package instructions, which is usually about 6-8 minutes. Keep an eye on them so they stay tender but not mushy!
6. Add the Chicken:
Stir in the cooked chicken and let it simmer for another 2-3 minutes until everything is heated through and delicious.
7. Final Seasoning:
Remove the bay leaf, taste the soup, and season with salt and pepper to your liking. This is where you can adjust the flavors!
8. Serve and Enjoy:
Serve your warm, comforting chicken noodle soup hot, garnished with a sprinkle of freshly chopped parsley for that extra touch of flavor. Enjoy your cozy bowl of goodness!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken in the refrigerator overnight or in a sealed bag submerged in cold water. If you’re short on time, you can add the frozen chicken directly to the broth, but it may require a bit longer to cook.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup base and add the noodles and chicken when ready to serve. The soup can be made a day ahead and stored in the refrigerator. Just remember to reheat gently to avoid overcooking the noodles.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. The noodles may absorb the broth, so if you’re planning to keep leftovers, consider serving the noodles separately or adding a splash of broth when reheating to restore some moisture.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can substitute them with any pasta you have on hand, such as fettuccine or fusilli. Alternatively, rice or quinoa could work, but be sure to adjust the cooking time as needed to avoid overcooking them.
