Literally the BEST Chicken Noodle Soup
Why Make This Recipe
Chicken noodle soup is a comforting classic that warms your heart and soul. This recipe stands out because it’s truly easy to make and packs a lot of flavor. Plus, it’s a great way to use leftover chicken and comes together in just one pot. Perfect for chilly days or when you’re feeling under the weather, this soup offers a nutritious meal that everyone will love.
How to Make Literally the BEST Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil (for sautéing your veggies and garlic to build the flavor base)
- 4 large carrots (sliced, adds sweetness and texture)
- 4 stalks celery (sliced, classic aromatic for that traditional soup flavor)
- 1 small onion (diced, a savory foundation)
- 3 cloves garlic (minced, infuses the broth with a punch of flavor)
- 2 tablespoons fresh thyme (stems removed, earthy and fragrant)
- Salt and pepper (to taste, the essential seasoning duo)
- 10 cups chicken broth (the soul of the soup, making it rich and hearty)
- 12 ounces wide egg noodles (the perfect noodle for this soup, tender but firm)
- 2 cups shredded chicken (adds protein and texture)
- 2 tablespoons fresh parsley (brightens the final dish with freshness)
Directions
- Heat your olive oil over medium heat in a large stockpot. Add the diced onion, sliced carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- Pour in the 10 cups of chicken broth, then season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Add the wide egg noodles directly to the simmering broth and cook for about 8-10 minutes, or until tender but still slightly firm.
- Add the shredded chicken to the soup and gently stir to combine. Let it heat through for 3-5 minutes. Finish with fresh chopped parsley for a pop of color and freshness. Adjust seasoning if needed.
- Ladle your Literally the BEST Chicken Noodle Soup into bowls and enjoy immediately with your favorite crusty bread or alongside other dishes.
How to Serve Literally the BEST Chicken Noodle Soup
Serve this warm and comforting soup in a bowl, and pair it with some crusty bread for dipping. It’s also nice alongside a fresh salad for a complete meal. Everyone will appreciate a warm bowl of soup on a cold day.
How to Store Literally the BEST Chicken Noodle Soup
Let any leftover soup cool completely before storing it. You can keep it in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Just remember to leave out the noodles if you’re planning to freeze it, as they may become mushy upon thawing.
Tips to Make Literally the BEST Chicken Noodle Soup
- Make sure to season your soup well; taste and adjust salt and pepper as needed.
- For added richness, you can use homemade chicken broth instead of store-bought.
- If you like your soup extra hearty, feel free to toss in extra veggies like peas or corn.
Variation
You can easily customize this soup based on your preferences. Try adding spinach or kale for a green boost, or use whole wheat noodles for a healthier twist. If you want a creamy version, consider stirring in a splash of heavy cream towards the end.
FAQs
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works great and saves time.
Can I make this soup ahead of time?
Definitely! You can prepare it a day in advance, just reheat it when you’re ready to serve.
What if I don’t have fresh thyme?
You can use dried thyme if fresh isn’t available. Just use about one teaspoon instead of two tablespoons.
Literally the BEST Chicken Noodle Soup
Ingredients
Method
- Heat olive oil over medium heat in a large stockpot. Add diced onion, sliced carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
- Pour in 10 cups of chicken broth, then season generously with salt and pepper. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.
- Add wide egg noodles directly to the simmering broth. Cook for about 8-10 minutes, or until tender but still slightly firm.
- Add shredded chicken to the soup and gently stir to combine. Let heat through for 3-5 minutes.
- Finish with fresh chopped parsley for a pop of color and freshness. Adjust seasoning if needed.
- Ladle soup into bowls and enjoy immediately with your favorite crusty bread or alongside other dishes.