Easy Homemade Chicken Noodle Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This chicken noodle soup is basically the culinary equivalent of sweatpants and a warm blanket. It takes minimal effort, delivers maximum comfort, and works as a magic trick when you want to impress someone without actually trying that hard.

Think cozy, slurpy, feel-better vibes in a bowl. You can make this after work, on a lazy Sunday, or when you need a reliable dish to soothe the soul. Also, it uses ingredients you probably already have hiding in the fridge or pantry. Win.

Why This Recipe is Awesome

• It cooks fast and still tastes like you put in effort. Fancy? Only if you tell people you did.
• It uses leftover or rotisserie chicken so you save time and avoid the drama of raw poultry prep.
• It scales easily. Bad breakup? Make a gallon. Solo night in? Halve it and eat straight from the pot.
• It is forgiving. Overcook the noodles a bit, add more broth, call it rustic. No kitchen crimes here.
• It’s a total crowd pleaser for picky eaters and soup skeptics alike.

This recipe is idiot-proof, even I did not mess it up. Seriously, if you can sauté and boil you can make this.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1 teaspoon bay leaf
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Add or skip stuff as your mood dictates. Fresh parsley makes it pop, so do not skip that unless you hate happiness.

Step-by-Step Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until the vegetables are tender, about 5 to 7 minutes. Keep an eye so they do not brown too much. You want soft, not burnt.

2. Stir in garlic and cook for an additional minute. The garlic should smell fragrant but not singed. This little step adds big flavor.

3. Pour in the chicken broth, add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring to a boil. Once it reaches a boil, lower the heat to keep it at a gentle simmer.

4. Once boiling, add the egg noodles and cook according to package instructions until tender. Stir occasionally so noodles do not clump. Taste the broth while the noodles cook and tweak the seasoning.

5. Remove bay leaf, adjust seasoning if necessary, and garnish with fresh parsley before serving. Serve hot and enjoy the smug satisfaction of having made something comforting.

Common Mistakes to Avoid

• Adding too much salt early on. Broth sometimes brings salt enough. Taste before you go wild.
• Overcooking the noodles until they turn into mush. Nobody wants noodle mush. Cook them al dente to slightly soft.
• Skipping the garlic. That tiny step transforms boring broth into cozy goodness.
• Using low heat to sauté so vegetables never soften. You will waste time and flavor.
• Forgetting to remove the bay leaf. People have strong feelings about crunchy bay leaves in a spoon. Avoid the drama.

Alternatives & Substitutions

• No cooked chicken? Use shredded rotisserie chicken. It saves time and adds great flavor.
• Want vegetarian? Swap chicken broth for veggie broth and use chickpeas or tofu instead of chicken.
• Out of egg noodles? Try orzo, small shells, or rice. Adjust cooking time accordingly.
• Need gluten free? Use gluten free noodles or rice noodles and check labels on broth.
• Love extra herbs? Swap thyme for rosemary or add a sprig of tarragon for a twist.
• Want more veggies? Toss in peas, spinach, or mushrooms near the end.
• Feeling adventurous? Try a spicy kick with a pinch of red pepper flakes or sriracha.

If you want a warm, meaty twist, you might enjoy trying a Mexican albondigas meatball soup for a totally different vibe. Check that out here: Mexican albondigas meatball soup.

FAQ (Frequently Asked Questions)

Q: Can I use frozen vegetables instead of fresh?
A: Sure, want convenience? Go for it. Frozen veggies work fine, but add them a little earlier so they heat through and lose excess water.

Q: Can I make this in the slow cooker?
A: Yes. Throw everything except noodles in and cook on low for 4 to 6 hours. Add noodles in the last 20 to 30 minutes or cook them separately and mix in.

Q: Can I use raw chicken instead of cooked?
A: You can. Add raw chicken pieces with the broth and simmer until cooked through. Shred before serving. Just watch cooking times.

Q: How do I store leftovers?
A: Cool quickly and refrigerate in an airtight container for up to 3 to 4 days. Freeze for up to 3 months, but noodles might soften on thawing. If you plan to freeze, keep noodles separate.

Q: Can I make this spicy?
A: Want heat? Add crushed red pepper, diced jalapeño, or a splash of hot sauce. Do that at the end so you control the burn.

Q: Why is my soup cloudy?
A: Cloudiness usually comes from boiling aggressively or starchy noodles. Simmer gently and rinse noodles if you want clearer broth.

Q: Can I make this dairy free?
A: Totally. This recipe already is dairy free unless you add butter. Use olive oil and you are safe.

Final Thoughts

You just made a bowl of comfort that tastes like effort but only takes a little. Pat yourself on the back. Serve it with warm bread or crackers, invite someone over, or eat it solo while binge watching whatever makes your brain happy. This is flexible, forgiving, and delicious. IMO this is the soup everyone should memorize.

Now go impress someone or yourself with your new culinary skills. You have earned it. FYI, leftovers are basically a luxury meal the next day.

Conclusion

Want more variations or recipes to nerd out on? Try this Quick and Easy Chicken Noodle Soup Recipe from Allrecipes for another take on a classic: Quick and Easy Chicken Noodle Soup Recipe. If you love a hearty, homemade style check out the Homemade Chicken Noodle Soup at Belly Full: Homemade Chicken Noodle Soup – Belly Full. For a speedy, 25 minute version with video and tips try this Easy Chicken Noodle Soup recipe: Easy Chicken Noodle Soup (25-Minute Recipe) + Video. And if you want a truly homemade approach with deep flavor, see this recipe from Tastes Better From Scratch: Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch.

Happy soup making.

Cozy Chicken Noodle Soup

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free (if using gluten-free noodles)

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Description

A comforting chicken noodle soup that’s quick, easy, and uses simple ingredients you likely have on hand.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1 teaspoon bay leaf
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until the vegetables are tender, about 5 to 7 minutes.
2. Stir in garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth, add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring to a boil, then lower the heat to simmer.
4. Once boiling, add the egg noodles and cook according to package instructions until tender.
5. Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving. Serve hot.

Notes

Feel free to customize with other veggies or herbs based on your preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg

Keywords: chicken noodle soup, comfort food, easy recipes