introduction
This homemade chicken noodle soup is warm, simple, and made with common ingredients. It cooks in one pot and comforts the body and mind. For a different twist on chicken noodle soup, check this classic ginger garlic chicken noodle soup.
why make this recipe
Make this recipe because it is quick, healthy, and filling. It uses pantry staples and makes good use of cooked chicken. The soup is gentle on the stomach and great for cold days or when you feel sick.
how to make Homemade Chicken Noodle Soup
Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 1 cup frozen peas (optional)
Directions :
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery and sauté until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for one more minute.
- Pour in the chicken broth and bring the soup to a boil.
- Add the shredded chicken, dried thyme, salt, and black pepper to the pot.
- When the broth is boiling, stir in the egg noodles.
- Lower the heat and simmer for about 10 minutes, or until the noodles are cooked through.
- If you like, add the frozen peas and cook for an extra 2 minutes. Taste and adjust seasoning as needed. Serve hot.
how to serve Homemade Chicken Noodle Soup
Serve the soup hot in bowls. Add fresh parsley or a squeeze of lemon if you like. Serve with crusty bread or crackers on the side.
how to store Homemade Chicken Noodle Soup
Let the soup cool to room temperature. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove until hot.
tips to make Homemade Chicken Noodle Soup
Use cooked chicken from a roast or leftover chicken to save time. If you plan to store or freeze the soup, cook the noodles separately and add them when serving to keep their texture. Taste the soup at the end and add salt as needed.
variation (if any)
You can swap egg noodles for rice or small pasta. Add fresh herbs like parsley or dill at the end. For a heartier soup, add diced potatoes or use bone-in chicken and cook until the meat falls off the bone, then shred.
FAQs
Q: Can I use raw chicken?
A: Yes. If you use raw chicken, add it to the broth and simmer until cooked through, then remove, shred, and return to the pot.
Q: Can I make this soup in a slow cooker?
A: Yes. Put all ingredients except noodles and peas in the slow cooker and cook on low for 4 to 6 hours. Add noodles near the end and cook until soft.
Q: How do I keep the noodles from getting mushy?
A: Cook noodles separately and add them to each bowl when serving, or add them to the soup only just before serving.
Conclusion
This easy chicken noodle soup is a clear, warm meal that is quick to make and easy to change. For another homemade version and more tips, see Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch.