Chicken Noodle Soup is a warm, comforting dish made with tender chicken, noodles, and vegetables in a clear, flavorful broth. It’s perfect for a cozy meal when you want something simple and satisfying.
I like to add extra herbs or a squeeze of lemon to brighten the soup. My kids think it’s a magic cure for any sniffle!
For a quick fix, use cooked chicken and pre-washed noodles. It’s a healthy, easy meal that comes together in just about 30 minutes!
Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for quick cooking, but thighs add richer flavor. If short on time, Rotisserie chicken is a great shortcut. Both work well and can be shredded easily.
Noodles: Egg noodles give a soft, comforting bite and soak up broth nicely. You can substitute with ramen or even small pasta like ditalini if needed. Just cook until tender.
Carrots & Celery: Fresh carrots and celery add crunch and sweetness. For convenience, use pre-cut or frozen versions. They keep the dish bright and flavorful while providing good texture.
Broth: Chicken broth makes the soup rich and ties the flavors together. Use low-sodium broth if you’re watching salt intake. Fancy broth isn’t necessary: good-quality store-bought works great.
Garlic & Onions: These build the base flavor. I like yellow onions and fresh garlic. If pressed for time, garlic paste and pre-chopped onions save minutes. Both add depth without fuss.
How do I cook the chicken without it drying out?
Poaching is simple: submerge chicken in simmering broth or water. Cook on low heat for about 15 minutes until just done. Remove and shred. This keeps chicken moist and juicy, perfect for soup.
- Use gentle simmer, not boiling, to prevent toughness.
- Ensure chicken is fully submerged for even cooking.
- Check doneness with a meat thermometer (165°F inside).
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 25 minutes, Total: 35 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, peel and slice the carrots, and slice the celery stalks. Mince the garlic cloves.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until soft. Add garlic and cook for 1 minute.
3. Add broth and chicken
Pour in chicken broth. Bring to a boil. Add shredded chicken. Reduce heat and let it simmer for 10 minutes.
4. Cook the noodles
Add egg noodles to the pot. Cook for 8-10 minutes until tender. Stir occasionally so noodles don’t stick.
5. Season and serve
Season with salt and pepper. Ladle into bowls. Garnish with fresh parsley. Serve hot and enjoy your soup!
