introduction
This chicken soup with noodles is warm, simple, and quick to make. It uses basic pantry items and cooked chicken for fast dinner. You can also see a full chicken noodle soup recipe for another take and ideas.
why make this recipe
This recipe is easy and comforting. It cooks fast and feeds a family. The soup is flexible — you can change herbs or use leftover chicken.
how to make Chicken Soup Noodles
Ingredients :
- 1 tablespoon olive oil
- 3 large carrots, peeled and sliced thinly
- 3 celery stalks, sliced thinly
- 3/4 cup chopped onion
- 49 ounces chicken broth (about 6 cups)
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1 lb. package egg noodles
- 2 tablespoons butter
- 2 teaspoons thyme
- 2 teaspoons parsley
- 2 cups cooked, shredded chicken
- 3 to 4 green onions, thinly sliced
Directions :
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the carrots, celery, and onion and sauté until tender crisp, about 3 to 5 minutes.
- Add the chicken broth and bring to a simmer for about 20 minutes.
- Dissolve the cornstarch in cold water.
- Add the cornstarch mixture to the broth and bring to a boil.
- Add the egg noodles and cook until mostly done.
- Add the butter and herbs and stir to melt.
- Mix in the shredded chicken and heat through.
- Season with salt and pepper to taste.
- Stir in the green onions just before serving.
how to serve Chicken Soup Noodles
Serve the soup hot in bowls. Add extra chopped parsley or green onions on top. Offer crusty bread or crackers on the side.
how to store Chicken Soup Noodles
Cool the soup to room temperature, then store in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat on the stove over low heat until hot.
tips to make Chicken Soup Noodles
Keep the noodles separate if you want to avoid soggy pasta when storing. Use cooked rotisserie chicken to save time. Taste and add salt at the end because broth and cooked chicken can add salt.
variation (if any)
Add frozen peas or corn for extra veg. Use rice instead of noodles for a gluten-free version. Swap thyme and parsley for a bay leaf and rosemary for a different flavor.
FAQs
Q: Can I use raw chicken instead of cooked chicken?
A: Yes. Add raw chicken pieces to the broth and simmer until cooked through before adding noodles.
Q: How do I keep the noodles from getting mushy?
A: Cook the noodles until just done and serve right away. Or cook noodles separately and add to bowls when serving.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the vegetables first, then add to the slow cooker with broth and chicken. Add noodles near the end so they do not overcook.
Q: What can I use instead of cornstarch?
A: You can skip cornstarch or use a small amount of flour mixed with water for a similar thickening effect.
Conclusion
This simple chicken noodle soup makes a warm and easy meal, and you can try a different homemade version at Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch.