When the cold weather hits, there’s nothing quite like a warm bowl of Chicken Noodle Soup to make you feel cozy and satisfied. It’s one of those dishes that not only warms your body but also uplifts your spirit. I remember one snowy afternoon in Manhattan when my kids were bundled up, noses red from the frost, asking if we could make this soup. The kitchen quickly filled with the soothing scents of broth and herbs, turning a simple day into something memorable.
If you’re looking for another heartwarming dish, try our Easy Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
This Chicken Noodle Soup is a game-changer for busy families. It’s quick to prepare, taking just 25 minutes from start to finish, making it perfect for hectic evenings. With simple ingredients that are probably already in your pantry, it delivers a rich and comforting taste. Plus, it’s a great way to sneak some extra veggies into your loved ones’ meals without any complaints!
Ingredients
- 2 tablespoons olive oil
- 4 large carrots, sliced
- 4 celery stalks, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme, stems removed
- Salt and pepper
- 10 cups chicken broth
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Step-by-step instructions
- In a large pot over medium-high heat, add 2 tablespoons of olive oil, 4 large carrots, 4 celery stalks, and 1 small onion. Sauté until tender for about 4-5 minutes.
- Add 3 garlic cloves, 2 tablespoons of fresh thyme, salt, and pepper. Sauté for an additional minute.
- Pour in 10 cups of chicken broth and 12 ounces of wide egg noodles. Bring to a boil on high heat.
- Reduce to a simmer and let the noodles cook until al dente, which should take about 10 minutes.
- Stir in 2 cups of shredded chicken and 2 tablespoons of fresh parsley right before serving. Continue to simmer until the chicken is heated throughout.
- Season with additional salt and pepper to taste.
Recipe tips & variations
Feel free to adapt this Chicken Noodle Soup with whatever you have on hand. Leftover roast chicken works beautifully, or try adding chopped spinach for an extra health boost. If you prefer your soup a little creamier, stir in a splash of cream or coconut milk right before serving to add a rich texture. Lemon juice can be added for a tangy twist, brightening up the flavors in every spoonful.
Storage & reheating
Chicken Noodle Soup stores well, making it ideal for meal prep. Store leftover soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently on the stove over low heat, stirring occasionally. Keep in mind that the noodles might absorb much of the broth, so you may want to add a little more stock or water to thin it out before serving.
FAQs
Can I make this soup in advance?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it properly and reheat as needed.
What can I use if I’m out of fresh herbs?
Dried herbs work too! Just use about half the amount since they are more concentrated in flavor.
Is there a gluten-free option?
Yes, you can substitute the egg noodles with your favorite gluten-free pasta. Just be sure to cook it to the desired texture as per package instructions.
Recipes you may like
If you love this comforting soup, be sure to try our Easy Crispy Breakfast Potatoes , perfect for a hearty start to your day. Another breakfast hit is the Easy Cheesy Breakfast Pizza , loaded with flavors everyone will adore.
I hope you enjoy making and sharing this Chicken Noodle Soup as much as we do. It’s truly a heartwarming meal that’s destined to become a staple in your family’s recipe collection.
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Chicken Noodle Soup
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: gluten-free (with substitutions)
Description
A warm and comforting Chicken Noodle Soup perfect for cold days.
Ingredients
- 2 tablespoons olive oil
- 4 large carrots, sliced
- 4 celery stalks, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme, stems removed
- Salt and pepper
- 10 cups chicken broth
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Instructions
- In a large pot over medium-high heat, add 2 tablespoons of olive oil, 4 large carrots, 4 celery stalks, and 1 small onion. Sauté until tender for about 4-5 minutes.
- Add 3 garlic cloves, 2 tablespoons of fresh thyme, salt, and pepper. Sauté for an additional minute.
- Pour in 10 cups of chicken broth and 12 ounces of wide egg noodles. Bring to a boil on high heat.
- Reduce to a simmer and let the noodles cook until al dente, which should take about 10 minutes.
- Stir in 2 cups of shredded chicken and 2 tablespoons of fresh parsley right before serving. Continue to simmer until the chicken is heated throughout.
- Season with additional salt and pepper to taste.
Notes
- Feel free to adapt this Chicken Noodle Soup with whatever you have on hand.
- Leftover roast chicken works beautifully, or try adding chopped spinach for an extra health boost.
- If you prefer your soup a little creamier, stir in a splash of cream or coconut milk right before serving.
- Lemon juice can be added for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg