Chicken Noodle Soup

Introduction

Ah, comfort food—nothing beats a bowl of warm chicken noodle soup on a chilly evening, right? I mean, who doesn’t remember a time when they were feeling under the weather, and a loved one brought them a steaming bowl of that glorious liquid love? Today, I’m excited to share my favorite easy chicken noodle soup recipe. It’s hearty, it’s flavorful, and trust me, it’s pretty hard to mess up! Maybe I’ve burned the garlic a few times (oops), but that’s the beauty of cooking; it makes for a great story. So let’s dive into the simple ingredients you’ll need to whip up this cozy dish!

Detailed Ingredients with Measures

– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 medium carrots, diced
– 3 celery stalks, diced
– 3 cloves garlic, minced
– 8 cups chicken broth
– 2 cups cooked chicken, shredded or diced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– 2 cups egg noodles
– Fresh parsley, chopped (optional, for garnish)

Now, don’t stress if you don’t have fresh herbs—dried ones do the trick just fine. I remember my first time making this soup, and I was frantically searching through the pantry for thyme and all I found was a dusty jar of dried thyme. But guess what? It worked!

Prep Time

Prep time is super quick—about 10 minutes. Just a little dicing here, a bit of measuring there. If your eyes start watering from the onion, don’t worry; I’ve been there too! Just embrace the tears, my friend; they add character.

Cook Time, Total Time, Yield

This delightful soup takes about 30 minutes to cook, so in less than an hour, you’ll have a piping hot pot of goodness! The total time, including prep, is around 40 minutes, and it easily serves 4-6 people. So, make sure you have enough bowls ready; it’s hard to stop at just one serving!

Making this chicken noodle soup is a breeze! First, you’ll heat that olive oil in a big pot—oh, the aroma of onions sizzling in the oil is just heavenly. Toss in your diced veggies, and after they get all tender, throw in that garlic. An important tip: don’t let it burn—no one likes that bitter taste! Then, pour in your chicken broth and let the magic happen. As the broth bubbles, this whole process just feels like a warm hug.

Lastly, as you add the egg noodles, you might want to take a moment to really breathe in those flavors and enjoy the journey. And when it’s all done, don’t forget the fresh parsley garnish—it’ll give your soup that final pop of color!

Enjoy your cozy bowl of goodness and share it with those you love. Cooking is about connection and warmth, and this soup? Well, it’s all of that and more!

Detailed Directions and Instructions

Heat the Olive Oil

Start by pouring 2 tablespoons of olive oil into a large pot and place it on the stove over medium heat. Let that oil warm up, releasing its delicious aroma. Just don’t let it smoke—nobody wants a burnt taste here!

Add the Vegetables

Next up, toss in 1 medium diced onion, 3 diced medium carrots, and 3 diced celery stalks. Stir them around every now and then. You’re looking for those veggies to become tender and just a bit translucent, which should take around 5-7 minutes. This is when your kitchen starts to smell amazing!

Stir in the Garlic

Now, it’s garlic time! Add in 3 minced cloves of garlic and keep stirring for about 30 seconds. You just want to cook that garlic until it’s fragrant. Be careful not to burn it—nobody likes bitter garlic in their soup!

Pour in the Chicken Broth

Once your garlic is aromatic and the veggies are tender, pour in 8 cups of chicken broth. Bring the whole mixture to a boil. You should see some bubbles forming, and that’s when the excitement really begins.

Add Chicken and Seasonings

Throw in 2 cups of cooked chicken, shredded or diced, along with 1 teaspoon each of dried thyme and dried parsley, and 1/2 teaspoon of dried rosemary. Season it up with salt and pepper to taste. Lower the heat and let it simmer away for about 10 minutes. This is when everything melds together beautifully!

Add the Egg Noodles

After a lovely 10 minutes, it’s time to add 2 cups of egg noodles to the pot. Follow the package instructions to cook them until they’re tender—this usually takes about 6-8 minutes. You’ll want those noodles to soak up all that flavorful broth.

Adjust Seasoning

Once the noodles are tender, taste your soup and see if it needs a little more salt or pepper. Don’t be shy; this is your masterpiece!

Serve and Garnish

Now, ladle that hot, comforting soup into bowls. If you’re feeling fancy, sprinkle some freshly chopped parsley on top for a pop of color and freshness. Enjoy your warm bowl of happiness!

Notes

Vegetable Variations

Feel free to play around with the vegetables. You can add peas, corn, or even some green beans if you have them on hand. It’s a great way to clean out the fridge!

Chicken Options

If you don’t have cooked chicken, don’t sweat it! You can use rotisserie chicken or even cook some chicken breasts right in the broth. Just be sure to shred it before adding back to the pot.

Storing Leftovers

This soup stores well in the fridge for a few days. Just remember, the noodles may soak up some of the broth, so you might need to add a bit of water or broth when reheating.

Freezing Instructions

If you want to freeze the soup, it’s best to do so without the noodles. You can cook and add them right before serving after thawing. That way, they’ll stay perfectly tender!

Cook techniques

Heating olive oil gently

Starting with olive oil over medium heat is key—I always say, don’t rush it! Too hot and you’ll scorch the oil, making it bitter. I’ve burned onions more times than I care to admit because I cranked up the heat way too fast. Patience here pays off; gentle warming gives that lovely base flavor for the soup.

Sautéing diced vegetables evenly

Diced onion, carrots, and celery—aka the holy trinity of soup! I learned the hard way to cut them roughly the same size so they cook evenly—otherwise, you get crunchy celery and sad mushy carrots. Stir them occasionally, but not too often, so they get a little color and sweetness. Sometimes I get distracted and leave the pot alone for a bit, and bam, hello burnt bits! Don’t do that.

Cooking garlic briefly for aroma

Once the veggies are tender, add minced garlic but just for a quick 30 seconds or so. Garlic burns in a heartbeat and turns bitter, which wrecks the whole soup vibe. I usually tell myself, “Just until it smells amazing,” and then I toss in the broth before disaster strikes.

Simmering with herbs and chicken

Adding dried thyme, parsley, rosemary, plus salt and pepper feels like the soup’s “personality moment.” Letting it simmer gently blends those flavors beautifully. I learned from my first attempts that boiling too hard makes chicken tough and rubbery, so the trick is a low, steady simmer to keep everything tender and cozy.

Timing the noodles perfectly

Egg noodles cook fast and can go from perfect to mushy in minutes. Following the package timing is a lifesaver, but watch closely. Sometimes I’ll peek early because I’m impatient, and sometimes I overshoot it. Pro tip: drain them quickly to stop the cooking, or stir them in last minute so they soak up flavor without turning to glue.

Adjusting seasoning at the end

Always taste the soup at the finish line—and I do mean always. A little more salt or pepper can make a world of difference. One time I totally forgot this step, and the whole pot was kind of blah. Don’t be that person. This is your moment to shine!

FAQ

Can I use vegetable broth instead of chicken broth?

Absolutely! Using vegetable broth makes the soup veggie-friendly and still tasty. The flavor will be a little lighter, but the herbs and chicken (or a plant-based substitute) keep it cozy.

Is it okay to use fresh herbs instead of dried?

Yes, but fresh herbs are more delicate. Use about three times the amount of fresh compared to dried, and add them near the end of cooking to preserve their brightness. Dried herbs love to simmer; fresh ones get shy.

How do I prevent the noodles from getting mushy?

Cook noodles separately or add them last and keep a close eye. If adding to the pot, turn off the heat once they’re tender and serve immediately. Mushy noodles are a soup crime—I’ve been guilty once or twice.

Can I make this soup ahead of time?

You can, but noodles tend to soak up broth and soften over time. I prefer adding cooked noodles fresh when reheating to keep them springy and avoid that gummy texture.

What can I do if my soup tastes bland?

First, add salt—it’s the simplest fix. A squeeze of lemon juice or a splash of vinegar can brighten flavors too. Don’t be shy to tweak it; soups love a little fine-tuning!

How long will this soup keep in the fridge?

Up to 3-4 days in an airtight container. If you’ve already mixed in the noodles, they’ll get softer over time, so maybe keep them separate if you plan to last more than a day. Reheat gently so everything stays comfy.

Conclusion

There’s just something incredibly comforting about a warm bowl of chicken noodle soup, isn’t there? It’s like a hug in a bowl, especially on those chilly days when you just want to curl up on the couch. This recipe combines simple, wholesome ingredients with that heartwarming nostalgia we all crave. The vibrant colors of the carrots and celery dancing in the broth make it visually appealing while nourishing your soul, one spoonful at a time. And let’s be honest—who doesn’t appreciate a recipe that practically makes itself?

Each step is easy enough that even if you have a mishap—like accidentally spilling some broth (yup, I’ve done it)—you can laugh it off and keep going. Perhaps your noodles got a little too soft? No biggie! Just embrace the soup’s comforting nature and enjoy it all the same. Not every cooking adventure goes smoothly, but what matters is the love put into it, and those moments shared around the table with family or friends make it all worthwhile. Plus, it tastes just as good, maybe even better, the next day!

Chicken and Rice Casserole

If you want to switch things up a bit but still crave that warm flavor profile, try making a chicken and rice casserole. Use similar ingredients like shredded chicken, broth, and those aromatic vegetables, but add in rice and some creamy goodness for a totally different take. Mix it all in a baking dish and let the oven do the work while you catch up on your favorite show.

Vegetable Chicken Stir-Fry

Another fantastic way to use your ingredients is through a hearty stir-fry. Ditch the noodles and toss your cooked chicken with chopped carrots, celery, and onions in a hot skillet. Drizzle some soy sauce for a kick, and there you have it—a quick, colorful dish that’ll give you a nice crunch and fabulous flavors. Bonus points if you actually remember to add the garlic this time!

Chicken and Dumpling Skillet

How about giving chicken and dumplings a whirl? Take those wholesome ingredients, add some fluffy dumplings into the mix, and turn up the cozy factor. You can make the dumplings from scratch or use ready-made ones if you’re feeling lazy or short on time (hey, we’ve all been there!). Trust me, your family will think you’re a kitchen wizard.

Spicy Chicken Soup

For those who enjoy a little heat, spice it up! Just toss in some red pepper flakes or fresh jalapeños when you add in the garlic. It’ll give your soup a delightful kick, making it a winter essential. Plus, it’s a fun way to change things up while still working with the same foundational ingredients.

So there you have it—a few ways to spin off from your chicken noodle soup inspiration! Happy cooking!