Chicken Noodle Soup

Why You’ll Love This Recipe

• Simple and Authentic: This recipe offers a straightforward approach to a beloved classic, utilizing bone-in chicken breasts and store-bought broth to achieve rich flavors without extensive preparation.
• Customizable: Easily adaptable to your preferences, you can switch up the vegetables, use different types of noodles, or even add a creamy element to suit your taste.
• Nutritious and Comforting: Packed with protein, vitamins, and minerals, this soup provides nourishment while delivering the cozy comfort that makes it a household favorite.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 3 celery stalks, thinly sliced
• 2 medium carrots, thinly sliced
• 6 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 2 bone-in, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 6 ounces wide egg noodles (or your preferred noodle variety)
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil and butter over medium heat. Add the diced onion, sliced celery, and carrots. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Broth and Herbs: Pour in the chicken broth, then add the fresh thyme sprigs and bay leaves. Stir to combine.
4. Add Chicken: Place the bone-in chicken breasts into the pot. Season the soup with salt and freshly ground black pepper to taste.
5. Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. Remove and Shred Chicken: Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool slightly, then shred the meat, discarding the bones.
7. Cook Noodles: While the chicken is cooling, bring the soup back to a boil and add the egg noodles. Cook according to the package instructions until al dente.
8. Return Chicken to Soup: Once the noodles are cooked, return the shredded chicken to the pot. Stir to combine and heat through.
9. Serve: Remove the thyme sprigs and bay leaves from the soup. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for a bright, fresh flavor.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: Approximately 1 hour

Variations

• Vegetable Variations: Feel free to add or substitute vegetables such as parsnips, turnips, or peas to enhance the flavor and nutritional profile.
• Noodle Alternatives: Swap the egg noodles for gluten-free noodles, whole wheat pasta, or even rice for a different texture and taste.
• Herb Substitutions: Experiment with different herbs like rosemary, sage, or dill to impart unique flavors to the soup.
• Protein Options: Use boneless, skinless chicken thighs for a juicier meat, or incorporate leftover roasted chicken to save time.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. It’s advisable to freeze the soup without the noodles, as they can become mushy upon reheating. When ready to serve, cook fresh noodles separately and add them to the reheated soup.
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.

FAQs

How can I make this soup gluten-free?

To make a gluten-free version, substitute the egg noodles with gluten-free pasta or rice noodles. Additionally, ensure that the chicken broth used is certified gluten-free.

Can I use pre-cooked chicken?

Yes, using pre-cooked or rotisserie chicken is a convenient option. Simply add the shredded cooked chicken to the soup during the last few minutes of cooking to heat it through.

What can I use instead of egg noodles?

You can substitute egg noodles with other pasta shapes like rotini, fusilli, or even broken spaghetti. For a low-carb alternative, consider using zucchini noodles or shirataki noodles.

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Chicken Noodle Soup

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• Author: Julia
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Low Fat

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Description

Warm up with a bowl of Chicken Noodle Soup, a classic comfort food packed with tender chicken, hearty egg noodles, and fresh vegetables in a flavorful broth. Perfect for chilly days or when you’re feeling under the weather, this easy, nutritious recipe offers customizable options to suit your tastes and needs.

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Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, thinly sliced
• 2 medium carrots, thinly sliced
• 6 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 2 bone-in, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 6 oz wide egg noodles (or preferred noodle variety)
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

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Instructions

Sauté the Vegetables:

1. Heat olive oil and butter in a large pot or Dutch oven over medium heat.
2. Add diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until softened.

Add Garlic and Broth:

3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add thyme sprigs and bay leaves.

Add Chicken:

5. Place chicken breasts into the pot and season with salt and freshly ground black pepper.

Simmer:

6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes until the chicken is tender and fully cooked.

Shred Chicken:

7. Remove chicken breasts from the pot and allow them to cool slightly. Shred the meat, discarding the bones.

Cook Noodles:

8. Bring the soup back to a boil and add egg noodles. Cook according to package instructions until al dente.

Combine and Serve:

9. Return shredded chicken to the pot and stir to combine. Remove thyme sprigs and bay leaves.
10. Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges for added freshness.

Notes

• Storage Tip: Freeze the soup without noodles for best results, as noodles can become mushy when reheated. Cook fresh noodles and add them when serving.
• Flavor Boost: A squeeze of fresh lemon juice enhances the broth’s flavor.
• Make It Your Own: Swap in different veggies, noodles, or herbs to customize the soup to your liking.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American