The Ultimate Comfort Food Made Simple
Nothing beats the soul-warming goodness of a classic homemade soup. This Easy Chicken Noodle Soup is the perfect weeknight dinner solution, combining tender shredded chicken, hearty vegetables, and slurp-worthy noodles in a golden, aromatic broth. Whether you are fighting a cold or just need a cozy meal after a long day, this recipe delivers that slow-simmered taste in a fraction of the time. It is a family-favorite comfort food that comes together in one pot, making cleanup just as easy as the prep work. Get ready to fill your kitchen with the irresistible scent of home-cooked goodness! 🍲
Time Breakdown:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients List
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 8 oz egg noodles
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the onions become translucent.
- Add the minced garlic and thyme, stirring constantly for 1 minute until fragrant. 🥕
- Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat.
- Stir in the egg noodles. Reduce heat to medium-low and simmer for about 8–10 minutes, or until the noodles are tender.
- Fold in the shredded chicken and cook for an additional 2 minutes until heated through.
- Taste and season with salt and pepper as needed. Remove from heat and stir in fresh parsley before serving. Enjoy your steaming bowl of comfort! 🥣
Pro Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Note that noodles will soak up the broth, so you may need to add a splash of extra broth when reheating.
- Substitutions: If you don’t have egg noodles, rotini or farfalle work beautifully as a hearty alternative.
- Time-Saver: Use a store-bought rotisserie chicken to cut down on prep time significantly.
Variations
- Add Greens: Stir in a handful of fresh baby spinach at the very end until just wilted.
- Spicy Kick: Add a pinch of red pepper flakes during the sauté phase for a gentle warmth.
FAQ
Can I freeze this soup? It is best to freeze the soup without the noodles, as they can become mushy. If you plan to freeze, boil the noodles separately when you are ready to serve.
Do I need to cook the noodles in the broth? You can cook the noodles separately if you prefer a clearer broth, but cooking them in the soup adds a wonderful thickness to the base.
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Easy Chicken Noodle Soup
- Total Time: 35
- Yield: 6 servings 1x
- Diet: Halal
Description
Nothing beats the soul-warming goodness of a classic homemade soup. This Easy Chicken Noodle Soup is the perfect weeknight dinner solution, combining tender shredded chicken, hearty vegetables, and slurp-worthy noodles in a golden, aromatic broth. Whether you are fighting a cold or just need a cozy meal after a long day, this recipe delivers that slow-simmered taste in a fraction of the time. It is a family-favorite comfort food that comes together in one pot, making cleanup just as easy as the prep work.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, sliced into rounds
2 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
8 oz egg noodles
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions, carrots, and celery and cook for 5–7 minutes until softened.
Add the minced garlic and thyme, stirring for 1 minute.
Pour in the chicken broth and bring to a gentle boil.
Stir in the egg noodles, reduce heat, and simmer for 8–10 minutes.
Fold in the shredded chicken and cook for 2 minutes.
Season with salt and pepper, stir in fresh parsley, and serve.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Noodles will absorb broth, so add more when reheating. Use rotisserie chicken to save time. Add spinach for greens or red pepper flakes for a spicy kick.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg