Is there anything more comforting than a big, steaming bowl of chicken noodle soup? Honestly, I think it’s the ultimate hug in a bowl. This particular recipe is my go-to for crazy weeknights because it’s faster than delivery and a thousand times better for you. We’re talking tender chicken, slurpable noodles, and a broth that’s so, so full of flavor. It all comes together in one pot for a meal your whole family will adore. And cleanup? A total breeze. So good.
Ingredients
- 1 tablespoon olive oil: To sauté our veggies and build our base.
- 1 medium yellow onion, diced: Adds a sweet, savory depth to the broth.
- 3 carrots, peeled and sliced: For that classic sweetness and pop of color.
- 3 celery stalks, sliced: Gives a wonderful earthy flavor and crunch.
- 2 cloves garlic, minced: A must for that aromatic, savory punch.
- 8 cups chicken broth: The rich and flavorful foundation of our soup.
- 1 pound boneless, skinless chicken breasts: They’ll poach right in the broth, becoming incredibly tender.
- 2 teaspoons dried thyme: The herb that screams classic chicken soup.
- 1 bay leaf: For a subtle, underlying layer of flavor.
- Salt and black pepper to taste: Essential for seasoning and bringing it all to life.
- 8 ounces egg noodles: The hearty, comforting star that makes it a meal.
- Fresh parsley, chopped (for garnish): A bright, fresh finish that makes it pretty.
Step-By-Step Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables just begin to soften, about 5-7 minutes. Add the garlic and cook for one more minute, until fragrant.
- Pour in the chicken broth and add the dried thyme, bay leaf, and a good pinch of salt and pepper. Give it a stir and bring the broth to a gentle boil.
- Carefully add the whole chicken breasts to the boiling broth. Reduce the heat to a simmer, cover the pot, and let the chicken cook for 15-20 minutes, or until it is cooked through and easily shreds with a fork.
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- While you shred the chicken, bring the broth back to a boil and add the egg noodles. Cook according to package directions, usually about 6-8 minutes, until al dente.
- Once the noodles are cooked, turn off the heat. Stir the shredded chicken back into the pot. Taste the soup and season with more salt and pepper if needed. Fish out the bay leaf and discard it.
- Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.
What Is Chicken Noodle Soup?
For me, chicken noodle soup is pure nostalgia. It’s the dish my mama always made when the weather turned cold or someone in our house had the sniffles. It’s a simple, humble dish built on a foundation of savory broth, tender protein, and soft vegetables. But its magic lies in its versatility. It can be a remedy, a quick weeknight dinner solution, or the star of a cozy weekend lunch. It’s the definition of a family friendly dinner that truly satisfies.
One Pan Meal Tips
The beauty of this dish is in its simplicity and the fact that you only dirty one pot! A few things to keep in mind to make it perfect every time: Use a pot that’s large enough to hold all that broth without bubbling over. Don’t overcrowd your vegetables when you first sauté them; we want them to soften, not steam. And my best tip? Wait to add your salt until the very end. Broths can vary in saltiness, so tasting and seasoning at the finish line ensures it’s just right for you.
Flavor Twists for Chicken Noodle Soup
While the classic version is perfection, it’s fun to play with your food sometimes! For a brighter, more herbaceous kick, stir in a big handful of fresh dill along with the parsley at the end. If you’re craving a little richness, a splash of heavy cream or a few tablespoons of butter stirred in at the end makes it incredibly luxurious. And if you want to add more fresh veggies, a handful of fresh spinach or kale tossed in during the last two minutes of cooking is a fantastic way to boost the nutrition.
Storage Tips for Leftovers
Leftovers are one of the best parts of making a big pot of soup! Let the soup cool completely before storing it. It will keep in an airtight container in the refrigerator for 3-4 days. A little note: the noodles will continue to soak up the broth, so when you reheat it, you might need to add a splash of water or extra broth to get it back to that perfect soupy consistency. You can also freeze this soup for up to 3 months, but for best results, freeze it without the noodles as they can get mushy. Just cook fresh noodles when you’re ready to serve.
Serving Ideas & Pairings
This soup is a complete meal all on its own, but I love serving it with a simple side. A crusty piece of buttered sourdough bread or some flaky buttermilk biscuits are perfect for dipping and sopping up every last drop. For a lighter option, a simple side salad with a tangy vinaigrette cuts through the richness of the broth beautifully. It’s the ultimate dinner inspiration for a no-fuss, satisfying meal.
Quick Recipes for Busy Nights
This whole recipe is built for busy nights, coming in well under 30 minutes from start to finish. But if you’re looking for ways to make it even faster, try using a pre-cooked rotisserie chicken. Just shred the meat, skip the poaching step, and add it to the pot at the very end with the noodles just to heat through. It’s one of my favorite quick recipes for when I need dinner on the table in a flash.
FAQs
- Can I use a different kind of pasta? Absolutely! Any short pasta like rotini or shells works great. For a gluten-free option, just swap in your favorite GF noodles.
- My soup is a little bland. What can I do? The best way to fix a bland soup is with seasoning. Add more salt and pepper in small increments, tasting as you go. A squeeze of fresh lemon juice at the end can also brighten all the flavors tremendously.
- Can I make this in my slow cooker? You sure can! Sauté the veggies first for the best flavor, then add everything except the noodles to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then add the noodles and cook on high for the last 20-30 minutes.
I hope this recipe for Chicken Noodle Soup becomes a new favorite in your home, filling your kitchen with warmth and your belly with goodness.