Hearty Chicken Noodle Soup
Why Make This Recipe
Hearty Chicken Noodle Soup is a warm and comforting dish loved by many. It’s a perfect meal for chilly days or when you’re feeling under the weather. Not only is it easy to make, but it’s also packed with flavor and nutrition. This soup is a great way to use up leftover chicken or to create a wholesome meal from scratch. Plus, with the inviting aroma filling your kitchen, it brings a sense of hominess that is hard to resist.
How to Make Hearty Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 3 celery stalks, thinly sliced
- 2 carrots, peeled and thinly sliced
- 6 cloves garlic, minced
- 10 to 12 cups low sodium chicken broth
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 10 ounces Carba-NADA noodles (low carb noodles), or substitute with regular wide egg noodles
- Freshly chopped parsley, for garnish
- Lemon wedges, for serving
Directions:
- In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sliced celery, and sauté for 5-7 minutes until translucent. Add sliced carrots and cook for another 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant, being careful not to burn.
- Pour in the chicken broth. Add thyme sprigs and bay leaves. Season with salt and pepper. Bring to a rolling boil over medium-high heat.
- Carefully add the chicken breasts to the boiling broth, ensuring they are mostly submerged. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove chicken breasts from the pot and place on a cutting board. Discard thyme sprigs and bay leaves from the broth. Shred or dice the chicken and return it to the pot.
- Add the noodles to the simmering soup. Cook according to package directions for low-carb noodles, or 7-10 minutes for regular egg noodles, until al dente. Stir occasionally to prevent sticking. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley and with lemon wedges on the side for squeezing.
How to Serve Hearty Chicken Noodle Soup
Serve your soup warm in bowls. Add a sprinkle of fresh parsley on top for a splash of color and flavor. You can offer lemon wedges on the side, as squeezing fresh lemon juice over the soup enhances its taste. It’s perfect with crusty bread or a side salad for a fulfilling meal.
How to Store Hearty Chicken Noodle Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, it freezes well. Place the soup in freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then gently warm on the stove.
Tips to Make Hearty Chicken Noodle Soup
- For extra flavor, consider adding other vegetables like peas or corn.
- Feel free to use a rotisserie chicken for even faster preparation.
- If you prefer a thicker soup, you can add a splash of cream or use less broth.
Variation
If you’re looking for a different twist, try adding spinach or kale for added nutrients. You can also switch out the noodles for rice or quinoa for a gluten-free option.
FAQs
Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great way to save time. Just skip the simmering step for the chicken and add the shredded chicken directly into the broth.
Can I make it in a slow cooker?
Absolutely! Just add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles about 30 minutes before serving.
Is this soup good for meal prep?
Yes, it’s perfect for meal prep! You can make a big batch and store it in individual portions for a quick meal throughout the week.
Hearty Chicken Noodle Soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add diced onion and sliced celery, and sauté for 5-7 minutes until translucent.
- Add sliced carrots and cook for another 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant, being careful not to burn.
- Pour in the chicken broth. Add thyme sprigs and bay leaves. Season with salt and pepper.
- Bring to a rolling boil over medium-high heat.
- Carefully add the chicken breasts to the boiling broth, ensuring they are mostly submerged.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove chicken breasts from the pot and place on a cutting board. Discard thyme sprigs and bay leaves from the broth.
- Shred or dice the chicken and return it to the pot.
- Add the noodles to the simmering soup. Cook according to package directions for low-carb noodles, or 7-10 minutes for regular egg noodles, until al dente.
- Stir occasionally to prevent sticking. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley and with lemon wedges on the side for squeezing.