Comforting Homestyle Chicken Noodle Soup

$- 1 tablespoon extra virgin olive oil - 1 medium onion, diced - 2 medium carrots, peeled and sliced - 2 celery stalks, sliced - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 bay leaf - 6 cups low-sodium chicken broth - 2 cups cooked chicken breast, shredded - 2 cups egg noodles - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnish) When I make homestyle chicken noodle soup, I choose each ingredient carefully. First, I use extra virgin olive oil. It adds a rich flavor that you can taste. Then, I chop one onion, two carrots, and two celery stalks. These veggies bring sweetness and crunch to the soup. I also add garlic, dried thyme, and a bay leaf for depth. The garlic gives a warm aroma, while thyme adds a nice earthy taste. For the broth, I prefer low-sodium chicken broth. It keeps the soup light and tasty without being too salty. Next, I use shredded cooked chicken breast. This makes the soup hearty and filling. I always add two cups of egg noodles, which soak up the broth and make each bite comforting. Finally, I season the soup with salt and pepper. These small touches make a big difference. I finish with fresh parsley on top. It adds a pop of color and fresh flavor. Each ingredient plays its part in creating a comforting bowl of soup. {{ingredient_image_2}} Preparing the vegetables Start by gathering your vegetables. You need one medium onion, two carrots, and two celery stalks. Dice the onion and slice the carrots and celery. This will help the soup cook evenly and quickly. Sautéing the base ingredients In a large pot, heat one tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and celery. Sauté these for about five minutes. You want the vegetables to soften and the onion to turn translucent. This step builds the soup's base flavor. Adding the broth and bringing to a boil Next, stir in two cloves of minced garlic, one teaspoon of dried thyme, and one bay leaf. Cook for one more minute. This will fill your kitchen with a lovely aroma. Now, carefully pour in six cups of low-sodium chicken broth. Turn up the heat to bring this mix to a rolling boil. Incorporating chicken and egg noodles When the broth boils, add two cups of shredded cooked chicken and two cups of egg noodles. Reduce the heat to a gentle simmer. Let it cook for ten to twelve minutes. This will ensure the noodles are tender and the flavors meld perfectly. Final seasoning and serving tips Once the noodles are cooked, taste the soup. Add salt and freshly cracked pepper to your liking. Remember to remove the bay leaf before serving. Ladle the hot soup into bowls. For the finishing touch, sprinkle some finely chopped parsley on top. This adds color and freshness. Enjoy this warm comfort in a bowl! - How to properly season the soup Start with salt and pepper. Add small amounts at first. Taste as you go. This helps you find the right balance without overpowering the flavors. Fresh parsley adds a nice touch at the end. - Ensuring perfectly cooked egg noodles Cook the noodles in the soup. This way, they soak up flavor. Check them often. They should be tender but not mushy. - Recommended tools for preparation Use a large heavy-bottomed pot. It spreads heat evenly. A good cutting board and sharp knife make prep easy. A ladle is great for serving the soup. - Prepping ingredients ahead of time Chop the vegetables the night before. Store them in the fridge. This saves time when you're ready to cook. - Using rotisserie chicken for quicker assembly Grab a rotisserie chicken from the store. Shred the meat and add it to your soup. This cuts down cooking time and still tastes great. Pro Tips Use Homemade Broth: For the richest flavor, consider making your own chicken broth. It enhances the taste of the soup and adds a personal touch. Vegetable Variations: Feel free to add other vegetables like peas or green beans for extra nutrition and color. Just be mindful of their cooking times. Store Leftovers Properly: If you have leftovers, store the soup and noodles separately to prevent the noodles from becoming mushy. Reheat before serving. Herb Boost: Experiment with fresh herbs like dill or basil to add different flavor profiles that complement the chicken and vegetables beautifully. {{image_4}} You can change the protein in your chicken noodle soup. Turkey works great if you have leftover meat. It adds a nice flavor. You can also use beef or pork for a twist. If you want a vegetarian option, try using chickpeas or tofu. They provide protein and make the soup hearty. Egg noodles are classic, but you can try different noodles too. Wide noodles or bow tie pasta add fun shapes. You can even use rice noodles for a unique taste. If you need gluten-free noodles, look for brown rice or quinoa noodles. They cook well and fit into the soup nicely. Adding spices and herbs can make your soup pop. Try adding a pinch of cayenne for heat. Fresh herbs like dill or basil can brighten the flavor. You can mix in spinach or kale for extra nutrition. These greens add color and health benefits. Don’t forget to taste your soup before serving. Adjust the salt and pepper to fit your taste. To keep your chicken noodle soup fresh, store it properly. Here are my best tips: - Refrigerating: Let the soup cool down first. Then, transfer it to an airtight container. Make sure to leave some space at the top, as soup can expand when frozen. Store it in the fridge for up to three days. - Freezing: For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Divide the soup into smaller portions for easy thawing. It can last in the freezer for up to three months. When it's time to enjoy your leftovers, reheating is key. Here’s how to do it without losing flavor: - Stovetop Method: Pour the soup into a pot and heat it over medium heat. Stir often and heat until it’s warm throughout. This method keeps the flavors strong. - Microwave Method: Place the soup in a microwave-safe bowl. Cover it loosely to avoid splatters. Heat in short bursts, stirring between each burst, until hot. For a fresh touch, add a sprinkle of finely chopped parsley after reheating. This adds color and flavor. Enjoy your comforting bowl of homestyle chicken noodle soup! Can I use frozen vegetables? Yes, you can use frozen vegetables in this soup. They work well and save time. Just add them when you add the broth. They will cook through while the soup simmers. How long does chicken noodle soup last in the fridge? Chicken noodle soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. This way, it stays fresh and tasty. Is it possible to make chicken noodle soup in a slow cooker? Absolutely! You can make this soup in a slow cooker. Start by sautéing the veggies. Then add them, along with the broth and chicken, to the slow cooker. Cook on low for 6 to 8 hours. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors mix. Just store it in the fridge and reheat when ready to serve. This blog post guides you through making chicken noodle soup. We discussed the key ingredients, like olive oil, fresh veggies, and chicken. I shared step-by-step cooking instructions to ensure your soup is tasty. Tips for seasoning, time-saving prep, and alternative ingredients enhanced your cooking experience. Remember, homemade soup warms the heart. With these methods, you can create a comforting meal anytime. Enjoy every bowl of your delicious chicken noodle soup.$

Comforting Homestyle Chicken Noodle Soup

A warm and hearty chicken noodle soup perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 medium carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 leaf bay leaf
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups egg noodles
to taste salt and freshly cracked pepper
for garnish fresh parsley, finely chopped

Instructions

In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for approximately 5 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, dried thyme, and bay leaf. Continue to cook for an additional minute, stirring occasionally, until the garlic is fragrant.
Carefully pour the low-sodium chicken broth into the pot and increase the heat to bring the mixture to a rolling boil.
Once boiling, add the shredded chicken and egg noodles. Reduce the heat to a gentle simmer, and allow the soup to cook for 10-12 minutes, or until the egg noodles are tender and cooked through.
Taste the soup and season with salt and freshly cracked pepper according to your preference. Remove the bay leaf and discard before serving.
Serve the hot chicken noodle soup in bowls, garnished with a sprinkle of finely chopped fresh parsley for an added burst of color and freshness.

Notes

For an inviting touch, serve the soup with a slice of crusty bread or homemade rolls on the side.

Keyword chicken, comfort food, noodle, soup