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Okay, here we go! Let’s dive into the heart of comfort food, shall we? Forget those fancy restaurant soups – sometimes, you just need a big bowl of good ol’ chicken noodle soup, the kind that warms you from the inside out. And trust me, this isn’t just any recipe; it’s *the* easy chicken noodle soup recipe that’s been passed down in my family for ages. I swear, my grandma could cure anything with a pot of this, so I’m pretty positive you’ll love my best version of the basic recipe. From sniffles to serious blues, this soup is my therapy. I have been cooking for my family and friends for more than 20 years and this chicken noodle soup always soothes the soul. Seriously, nothing beats the smell of it simmering on the stove on a chilly day, right? And because it’s so popular on Pinterest and TikTok now, you know it has staying power! This simple chicken noodle soup idea is a guaranteed success. Forget complicated recipes; this one’s all about simple ingredients.
Why You’ll Love This Chicken Noodle Soup Recipe
Okay, let’s get real – why *will* you love this recipe? Here’s the lowdown:
- Super easy: Seriously, if I can do it, you can do it! Minimal chopping, mostly simmering.
- Flavor explosion: It’s like a warm hug for your taste buds. Classic comfort food at its finest!
- Good for you: Packed with veggies and protein, it’s actually kinda healthy. Win-win!
- Family-approved: Even my pickiest eaters slurp this down. A real crowd-pleaser!
- Totally trending: Everyone’s making chicken noodle soup! Jump on the bandwagon (it tastes amazing).
Essential Ingredients for the Best Chicken Noodle Soup
Alright, let’s gather our troops! For *the best* chicken noodle soup, we gotta have the right stuff. Nothing too crazy, promise! Here’s what you’ll need:
- 1 lb boneless, skinless chicken breasts. (I usually grab these fresh!)
- 8 cups chicken broth. (Low sodium is my go-to so I can control the salt!)
- 1 cup carrots, sliced. (About 3 medium carrots, peeled!)
- 1 cup celery, sliced. (Usually 2-3 stalks, depending on size!)
- 1 onion, chopped. (Yellow or white, whatever you’ve got!)
- 2 cloves garlic, minced. (Fresh is best, trust me!)
- 1 tsp dried thyme. (Adds that little somethin’ somethin’!)
- 1/2 tsp salt. (Adjust to your taste!)
- 1/4 tsp black pepper. (Freshly ground if you’re feeling fancy!)
- 8 oz egg noodles. (I like the wide ones, but any kind works!)
- Fresh parsley, chopped (for garnish). (Don’t skip this, it makes it look so pretty!)
How to Make Chicken Noodle Soup: Step-by-Step Instructions
Okay, pay attention, ’cause this is where the magic happens! Don’t worry, it’s not complicated at all. I’m going to walk you through making the tastiest *chicken noodle soup* you’ve ever had, step-by-step. And hey, if I can do it with a toddler hanging off my leg, you can totally nail this!
- First things first, let’s poach that chicken. Grab your biggest pot (the one you usually use for pasta works great!) and toss in those chicken breasts. Now, drown ’em in that glorious chicken broth – all 8 cups of it.
- Bring it all to a boil over medium-high heat. Once it’s bubbling, turn the heat down to low, cover the pot, and let it simmer for about 15-20 minutes. You’ll know the chicken’s done when it’s white all the way through and easily shreds with a fork.
- Alright, chicken’s cooked! Carefully take those chicken breasts out of the pot (careful, they’re hot!) and put them on a plate to cool down a bit. Leave that broth in the pot – that’s liquid gold right there!
- Now comes the fun part – shredding the chicken! Once it’s cool enough to handle, grab two forks and shred those chicken breasts into bite-sized pieces. Set the shredded chicken aside for now. I like to make mine pretty fine, but you do you!
- Veggies time! Add those sliced carrots, celery, and chopped onion to the pot with the broth. Let ’em cook until they’re tender – about 5-7 minutes. You don’t want them mushy, just fork-tender.
- Garlic and thyme party! Toss in that minced garlic and dried thyme. Give it a good stir to get those flavors mingling. Mmm, can you smell it? That’s the good stuff!.
- Broth boost! Crank the heat back up to medium-high and bring the broth to a rolling boil. Now, add those egg noodles. Cook ’em according to the package directions – usually about 8-10 minutes. Keep an eye on them so they don’t get overcooked and mushy.
- Chicken reunion! Once the noodles are cooked, gently stir the shredded chicken back into the pot. Let it heat through for a minute or two.
- Taste test! Now’s the time to add the salt and pepper. Give it a taste and adjust as needed. Remember a little goes a long way!.
- Parsley shower! Just before serving, sprinkle that chopped fresh parsley over the top. Makes it look fancy, even though it’s the easiest thing ever!
- Serve it up and enjoy! Seriously, you just made amazing chicken noodle soup from scratch! High five yourself!
See? Told ya it was easy! Now go curl up with a bowl and enjoy the cozy vibes!
Tips for the Most Flavorful Chicken Noodle Soup
Okay, wanna take your chicken noodle soup game to the *next* level? Here are a few sneaky little tricks I’ve learned over the years:
- Broth is king! Seriously, use the *best* quality chicken broth you can find (or make your own if you’re feeling ambitious!). It makes a HUGE difference.
- Don’t overcook the chicken! Poach it gently, then shred it. Overcooked chicken is dry and sad.
- Veggies with a purpose: Don’t be afraid to add other veggies you like! Carrots, celery, and onion are the classic trio, but peas, corn, or even green beans can be delish.
- Season like a pro: Taste as you go, and don’t be shy with the salt and pepper. A little garlic powder or onion powder can also add a nice depth of flavor.
- Fresh herbs are your friend: Parsley is my go-to, but dill or chives are also amazing sprinkled on top right before serving.
Trust me; these little tweaks will make your soup sing!
Variations to Elevate Your Chicken Noodle Soup
Alright, so you’ve mastered the classic. Feeling adventurous? Let’s jazz things up! Here are a couple of my favorite ways to twist this chicken noodle soup into something *extra* special:
- Spicy Kick: Toss in a pinch of red pepper flakes or a dash of hot sauce for a little zing! A diced jalapeño adds a nice warmth too.
- Lemon Love: A squeeze of fresh lemon juice brightens everything up! It’s especially good if you’re feeling a little under the weather.
- Creamy Dreamy: Stir in a splash of heavy cream or half-and-half at the end for a richer, more decadent soup. Ooh la la!
Seriously, don’t be afraid to experiment! That’s how you find *your* perfect bowl of chicken noodle soup!
Serving Suggestions for Your Chicken Noodle Soup
Okay, so you’ve got this amazing chicken noodle soup…now what? Here are a couple of my favorite things to serve alongside a big, steaming bowl:
- Grilled cheese: I mean, come on, is there a more iconic duo
Frequently Asked Questions About Chicken Noodle Soup
Got questions? I got answers! Here are a few things folks often wonder about when they’re making my easy chicken noodle soup recipe. Don’t worry, I’ve got your back!
Can I use rotisserie chicken?
Absolutely! In fact, sometimes I do that when I’m *really* short on time. Just shred it up and toss it in at the end. It’s a great shortcut, and adds a lot of flavor! The best chicken noodle soup version is the one you can actually make!
What kind of noodles are best?
I’m a sucker for egg noodles – they’re classic! But honestly, any small pasta shape will work. Ditalini, shells, even broken spaghetti. Use what you like! The viral chicken noodle soup trend is pretty flexible!
Can I freeze chicken noodle soup?
You sure can! But heads up: the noodles can get a little mushy when you thaw it. I usually cook the noodles separately and add them when I reheat the soup. Freezing is a great way to store servings to make the homemade chicken noodle soup last.
How can I make this soup even healthier?
Load it up with extra veggies! And consider using whole wheat noodles for added fiber. Also, remember my tip on low-sodium broth! It is amazing how much faster you can make this quick chicken noodle soup!
Is there a holiday chicken noodle soup recipe version?
I’ve never tried it but now that you mention it, yes, there is! Instead of parley you can add rosemary or add shredded turkey instead of chicken!
Nutritional Information for Chicken Noodle Soup
Okay, just a heads-up: nutrition info can vary a LOT depending on the exact ingredients you use (brands, etc.). So, this is just an estimate, not an exact science!
Enjoyed This Chicken Noodle Soup Recipe? Leave a Review!
Hey, if you loved this chicken noodle soup as much as I do, please leave a comment below! Rating the recipe helps other soup lovers find it too. And if you’re feeling extra social, share it with your friends!
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Easy Chicken Noodle Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting and simple chicken noodle soup recipe, perfect for everyday meals or when you’re feeling under the weather.
Ingredients
Scale- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in a large pot and cover with chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Set aside.
- Add carrots, celery, and onion to the pot with the broth. Cook until vegetables are tender, about 5-7 minutes.
- Add minced garlic, thyme, salt, and pepper to the pot. Stir to combine.
- Bring the broth back to a boil and add egg noodles. Cook according to package directions, about 8-10 minutes.
- Return the shredded chicken to the pot and heat through.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Add other vegetables such as peas or corn for extra nutrients.
- Adjust seasonings to your preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg