Classic Chicken Noodle Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This classic chicken noodle soup is the cozy, homey answer that does not judge you for wearing sweatpants. It warms you from the inside out, feeds a hungry crowd, and makes the whole house smell like someone actually cares.

This recipe keeps things simple, forgiving, and delicious. Think of it as comfort food with a chill vibe. Ready to get soup on?

Why This Recipe is Awesome

First off, this soup is stupidly easy to make. It does not demand chef-level attention or obscure ingredients. You toss things in, simmer, and boom soup.

It is also ridiculously flexible. Want more veggies? Add them. Want thicker broth? Reduce it a bit. Want to impress someone? Serve it in a big mug and pretend it took all morning. FYI this recipe is also pretty forgiving, so even if you over-salt once in a while, the noodles will forgive you.

Finally, this one is classic for a reason. It tastes like childhood, like care, and like something your future self will thank you for when you need soup emergency energy.

Ingredients You’ll Need

• Chicken Breast: 2 boneless, skinless chicken breasts, cut into bite-sized pieces. Yes bite-sized. Do not eat raw.
• Carrots: 2 medium carrots, sliced. Adds color and crunch. Win.
• Celery: 2 stalks, chopped. The unsung hero of soup.
• Onion: 1 medium onion, diced. Tears optional.
• Garlic: 3 cloves, minced. Use more if you are feeling bold.
• Egg Noodles: 2 cups. Classic and slurpable.
• Chicken Broth: 6 cups. Use good quality or make your own for extra brownie points.
• Parsley: 2 tablespoons, chopped. Fresh is best, but dried works if life happens.
• Salt: To taste. Add slowly, you can always add more.
• Pepper: To taste. Freshly cracked if you want to feel fancy.

Step-by-Step Instructions

1. Set a large pot over medium heat. Let it warm up for a minute so nothing shocks the chicken.
2. Add the chicken breast, carrots, celery, onion, and garlic to the pot. Stir for a minute just to wake everything up.
3. Pour in the chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through. Keep an eye on it but not a hawk.
4. Add the egg noodles to the pot, and cook for an additional 10 minutes, until the noodles are tender. Taste a noodle if you must.
5. Taste the soup and adjust seasoning with salt and pepper as needed. Season like it owes you money.
6. Stir in the fresh parsley just before serving. Freshness enters the chat.
7. Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy the comforting goodness. Eat with gusto.

Common Mistakes to Avoid

• Overcooking the noodles. Nobody wants pasta mush. Add noodles near the end and test often.
• Skimping on salt. A bland soup is a sad soup. Season gradually and taste as you go.
• Ignoring the veggies. Carrots and celery bring texture and flavor. Removing them makes the soup one-note.
• Cutting chicken too large. Big hunks are harder to eat. Bite-sized pieces make for easy slurping.
• Using terrible broth. Water is a sad substitute. Good broth lifts the whole dish IMHO.
• Letting it sit too long without refrigeration. Soup is consoling but also perishable. Cool within two hours and refrigerate.

Alternatives & Substitutions

• No egg noodles? Use any pasta you have on hand like shells or orzo. If you use orzo, reduce the cooking time and watch it closely.
• Want it heartier? Add diced potatoes or a handful of frozen peas for extra body.
• Prefer dark meat? Swap chicken breasts for boneless thighs. They stay juicy and add richness.
• Vegetarian friend? Use vegetable broth and substitute diced tofu or chickpeas for the chicken.
• Short on fresh parsley? Use 2 teaspoons dried parsley, but add it earlier so it rehydrates.
• Want a citrusy kick? Add a splash of lemon juice at the end to brighten the flavors.

Also, if you need something sweet to follow this savory bowl, try pairing it with a fun dessert like these banana pudding cheesecake cones. Trust me the contrast is delightful.

FAQ (Frequently Asked Questions)

Q. Can I use frozen chicken instead of fresh?
A. Sure can. Thaw it first to ensure even cooking. If you toss frozen chicken in the pot it will lower the temperature and make the cooking time unpredictable.

Q. Can I make this in a slow cooker?
A. Absolutely. Brown the veggies briefly in a pan if you want more flavor, then toss everything in the slow cooker and cook on low for 4-6 hours. Add noodles in the last 30 minutes.

Q. Can I freeze this?
A. You can freeze the soup but skip freezing the noodles if you care about texture. Freeze the soup without noodles and add fresh cooked noodles when you reheat.

Q. How do I make the broth more flavorful?
A. Use homemade broth, add a bay leaf while simmering, or toss in a Parmesan rind if you happen to have one. Salt at the end to avoid over-salting as the broth concentrates.

Q. Is this good for meal prep?
A. Yes. Make a big batch and portion it out. Keep the noodles separate when storing to avoid sogginess. Heat on the stove with a splash of water or broth.

Q. Can I use pre-cooked rotisserie chicken?
A. Yep. Add it in during the last 10 minutes so it heats through but does not dry out.

Q. How do I make it less salty if I overdo it?
A. Add more broth or a peeled potato and simmer for 10 minutes. The potato helps absorb some of the salt. Also balance with a little acid like lemon juice.

Final Thoughts

You nailed it. This chicken noodle soup proves that comfort food does not have to be complicated. It warms you up, feeds others, and makes your kitchen smell like a hug. Keep it simple, taste as you go, and do not be afraid of a little extra parsley.

Now go impress someone or just yourself with your new soup-making powers. You deserve a bowl. Seriously.

Conclusion

Want more variations and ideas from other kitchens? Check out this homey take from Tastes Better From Scratch at Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch. If you like step-by-step tips and clever tweaks, The Kitchn has a great guide here Homemade Chicken Noodle Soup Recipe (The Best EVER) | The Kitchn. For a more refined, restaurant style version try Bon Appetit at Classic Chicken Noodle Soup Recipe | Bon Appétit. And if you want a tried and true crowd pleaser with clear directions, Delish has you covered at Best Chicken Noodle Soup Recipe.

Go make soup. You got this.

Classic Chicken Noodle Soup

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and easy-to-make chicken noodle soup that warms you up and feeds a crowd.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups egg noodles
• 6 cups chicken broth
• 2 tablespoons parsley, chopped
• Salt to taste
• Pepper to taste

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Instructions

1. Set a large pot over medium heat. Let it warm up for a minute.
2. Add the chicken breast, carrots, celery, onion, and garlic to the pot. Stir for a minute.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through.
4. Add the egg noodles to the pot, and cook for an additional 10 minutes until the noodles are tender.
5. Taste the soup and adjust seasoning with salt and pepper as needed.
6. Stir in the fresh parsley just before serving.
7. Ladle the soup into bowls and garnish with extra parsley if desired.

Notes

Add more vegetables for extra nutrition or thickness. Watch the noodles to avoid overcooking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken noodle soup, comfort food, easy recipes