This Easy Homestyle Chicken Noodle Soup is warm and comforting! Packed with tender chicken, fresh veggies, and cozy noodles, it’s perfect for chilly days.
I love how this soup makes my kitchen smell amazing while it cooks. Plus, it’s such a hug in a bowl—perfect for when you need a little pick-me-up!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing veggies, but feel free to use canola oil or butter if you prefer. They both add yummy flavor!
Chicken Broth: Low-sodium is best to control the saltiness. If you’re short on broth, you can mix in water or use vegetable broth as a vegetarian option.
Cooked Chicken: Rotisserie chicken is super easy! If you don’t have any, poach some chicken breasts or use canned chicken in a pinch.
Egg Noodles: While egg noodles are traditional, you can swap them for whole wheat noodles or any pasta you have on hand, like shells or rotini.
How Do I Make the Perfect Soup Base?
The foundation of a great chicken noodle soup is the aromatic base you create. Follow these simple steps to get it right:
- Heat olive oil in a large pot over medium heat. This gets the oil hot enough to soften onions and veggies without burning.
- Add the onion, carrots, and celery first. Cook for 5-7 minutes, stirring occasionally. This is the “mirepoix” and it adds a lot of flavor!
- Don’t forget the garlic! Add it after the veggies are softened. Garlic cooks quickly and you want the lovely fragrance without burning it.
Taking time for this step will significantly enhance your soup’s taste!
Easy Homestyle Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups egg noodles
- Optional garnish: fresh parsley, chopped
Time Needed:
This comforting chicken noodle soup will take about 15 minutes for prep, plus 20-25 minutes of cooking, for a total of around 40 minutes. Plenty of time for a delicious, home-cooked meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook them for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add the Garlic:
Stir in the minced garlic and cook for another minute until you can smell that delicious garlic aroma. This will really boost the flavor of your soup!
3. Add the Chicken Broth:
Pour in the chicken broth and bring the mixture to a boil. This is where your soup begins to take shape.
4. Add Chicken and Seasonings:
Once boiling, add the shredded chicken, dried parsley, dried thyme, salt, and pepper. Reduce the heat to low and let it simmer for about 10 minutes to let those flavors mingle together.
5. Cook the Noodles:
Stir in the egg noodles and cook according to package instructions, generally about 6-8 minutes, or until the noodles are tender and cooked through.
6. Taste and Adjust:
Make sure to taste your soup and adjust the seasoning with salt and pepper if necessary. You want it to be just right!
7. Serve and Enjoy!
Serve your soup hot, garnished with fresh chopped parsley if you like. This is the perfect cozy meal to warm you up!
Enjoy your homemade chicken noodle soup—so delicious and heartwarming!
FAQ: Easy Homestyle Chicken Noodle Soup
Can I Use Frozen Vegetables Instead?
Absolutely! If you’re short on fresh vegetables, frozen carrots and celery work perfectly. Just add them in during the first cooking step, and they will soften nicely in the soup.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and stir it in during the last few minutes of cooking. Let it simmer for a few more minutes to thicken.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb more broth, so you might want to add a splash of broth or water when reheating to maintain the soup’s consistency.
Can I Make This Soup in a Slow Cooker?
Yes! You can sauté the vegetables first for deeper flavor, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the noodles in the last 15-20 minutes of cooking.
