Creamy Chicken Noodle Soup Recipe
Introduction
Chicken noodle soup is a comforting classic that’s perfect for chilly days or any time you need a warm, hearty meal. With tender chicken, fresh vegetables, and flavorful herbs, this soup is both nourishing and delicious.
Ingredients
- 1 tablespoon olive oil
- 2 large carrots, peeled and sliced
- 2 ribs of celery, chopped
- 1/2 cup onion, chopped
- 10 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 3 cups cooked and shredded chicken
- 8 oz egg noodles
- Salt and pepper to taste
Instructions
- Step 1: In a large stock pot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion and cook for 5-6 minutes until the vegetables are tender.
- Step 2: Pour in the chicken stock, then add the bay leaf, dried thyme, dried basil, and fresh parsley. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 40 minutes—20 minutes for a quicker version, or longer if you want deeper flavors.
- Step 3: Add the uncooked egg noodles and shredded chicken to the pot. Simmer for about 10 minutes until the noodles are tender and the chicken is heated through.
- Step 4: Remove the pot from heat and discard the bay leaf. Season the soup with salt and pepper to taste. Serve hot, garnished with additional fresh parsley if desired.
Tips & Variations
- For a richer flavor, use homemade chicken stock or add a splash of white wine before simmering.
- Substitute egg noodles with rice or gluten-free pasta if preferred.
- Use leftover roast chicken or poach raw chicken breasts and shred them fresh for best texture.
- Add a squeeze of lemon juice before serving to brighten the flavors.
Storage
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. Note that noodles may absorb broth over time; you can add a little extra stock or water when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes, you can add raw chicken breasts to the simmering soup in Step 3 and cook until they are fully cooked through before shredding with a fork.
How do I make the soup gluten-free?
Replace the egg noodles with gluten-free noodles, rice, or another gluten-free grain to keep the soup safe for gluten-sensitive eaters.
PrintCreamy Chicken Noodle Soup Recipe
A comforting and classic Chicken Noodle Soup made with tender vegetables, flavorful chicken stock, shredded chicken, and egg noodles, simmered to perfection for a warm and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 2 large carrots, peeled and sliced
- 2 ribs of celery, chopped
- 1/2 cup onion, chopped
- 2 tablespoons fresh parsley, chopped
Soup Base
- 1 tablespoon olive oil
- 10 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Protein and Pasta
- 3 cups cooked and shredded chicken
- 8 oz egg noodles
Instructions
- Prepare the vegetables: In a large stock pot, heat the olive oil over medium high heat. Add the sliced carrots, chopped celery, and chopped onion. Cook them for 5-6 minutes until they soften and become tender.
- Simmer the broth: Pour the chicken stock into the pot with the cooked vegetables. Add the bay leaf, dried thyme, dried basil, and chopped fresh parsley. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 20 to 40 minutes to allow the flavors to meld.
- Add noodles and chicken: Stir in the uncooked egg noodles and shredded chicken. Continue to simmer the soup for about 10 minutes or until the noodles are fully cooked and the chicken is heated through.
- Final seasoning and serve: Remove the soup from heat and discard the bay leaf. Season with salt and pepper to your taste. Ladle the soup into bowls and garnish with additional fresh parsley if desired before serving.
Notes
- You can use fresh cooked chicken by boiling or roasting chicken breasts or thighs, then shredding them before adding to the soup.
- For a richer flavor, consider using homemade chicken stock or broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To keep noodles from becoming too soft when storing leftovers, cook noodles separately and add them to individual bowls when serving.
Keywords: Chicken Noodle Soup, Comfort Food, Easy Soup, Homemade Soup, Chicken Soup Recipe
