Is there anything more comforting than a big bowl of hearty Chicken Noodle Soup? It’s definitely a staple in our households and something we enjoy multiple times a week during chilly fall and winter months.
Our recipe is simple, jam packed with shredded chicken, egg noodles and perfectly tender vegetables. It’s one of the best chicken noodle soup recipes you’ll taste, we promise!
How to Make Our Chicken Noodle Soup Recipe
Process
- Place a large pot over medium heat and melt butter.
- Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
- Add garlic, thyme and chives to onion mixture.
- Stir together and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
- Pour stock into the pot and bring to a boil. Season with salt and pepper.
- Once soup is boiling add egg noddles and chicken.
- Stir together and season with salt and pepper.
- Simmer for 8 to 10 minutes, until noodles are soft and cooked through.
- Adjust seasonings as needed and serve.
Tools You Will Need
Variations for Our Chicken Noodle Soup Recipe
- Stir some leafy greens in at the end, like spinach or kale, for added fiber.
- Replace the egg noodles for any shaped pasta you have on hand. If you only have long strand pasta, then just break them up into ‘spoonable’ pieces.
- Add more vegetables like zucchini or broccoli florets!
- Use a homemade chicken stock if you have it on hand or prefer it!
Importance of the Quality of Stock
Since our recipe uses a store bought stock, to save on time, it’s really important that the stock is a high quality stock with great flavor. It serves as the backbone of the overall soup!
As we mentioned above, you can definitely use a homemade stock if that’s your preference! It’s definitely the route we take if we happen to have some in the fridge or freezer.
Make Ahead Instructions for Our Chicken Noodle Soup
When chicken noodle soup sits, the noodles tend to soak up all the liquid. To prevent all the stock from being soaked up by the noodles (and the noodles in turn getting soggy) we recommend prepping and storing the soup differently from if you were to make and serve it fresh.
Make Ahead
To make our soup ahead of time, prep the soup as the instructions are written, but omit the noodles. Then in a separate pot, boil the noodles in some water until al dente. Drain and gently rinse to cool. Store the soup in an airtight container and the noodles in a separate airtight container and store in the refrigerator for up to 3 days.
When ready to reheat, pour the soup into a pot and simmer over medium-high heat. Once soup is simmering, pour the noodles in and stir. Simmer for a few more minutes until heated through. Re-season with salt and pepper as needed.
More Delicious Soup Recipes You Will Love
Chicken Noodle Soup
INGREDIENTS
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced or thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced thyme
- 1 tablespoon thinly sliced chives
- 6 cups unsalted chicken stock
- 8 ounces wide egg noodles
- 3 cups cooked and shredded chicken
- salt and pepper to taste
INSTRUCTIONS
- Place a large pot over medium heat and melt butter.
- Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
- Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
- Pour stock into the pot and bring to a boil. Season with salt and pepper.
- Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
- Adjust seasonings and serve.
Did you make this recipe? We want to see!
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I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You have made my day! Thx again!
Regards
This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer. Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!
Regards Hannah Flack
I’m so glad I found your recipe! I altered the type of noodles and used “Better than Broth” vegetable base. We ate french bread with the soup. This is my new favorite chicken noodle soup!
This chicken noodle soup looks very delicious and healthy. I always love noodle so much. I am going to try this recipe at home.
Chicken and Noodles both are my favorite. And this recipe looks like something interesting to try.
Thanks for amazing sharing :)
It looks so delicious and amazing pics, beautiful.