Warm up with a bowl of homemade chicken noodle soup, a classic comfort food that brings back memories of family gatherings and cozy nights in. This recipe combines tender chicken, fresh vegetables, and hearty noodles in a savory broth that warms your soul. Perfect for cold days or when you’re feeling under the weather, this soup is simple to prepare and full of delicious flavors that everyone will love.
Ingredients
– 2 cups cooked chicken, shredded
– 6 cups chicken broth
– 1 cup egg noodles
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving of this chicken noodle soup contains approximately 250 calories, 15g protein, 30g carbohydrates, and 5g fat. This nutritional breakdown is based on a single serving size.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the shredded chicken and dried thyme.
6. Reduce the heat to a simmer and let it cook for 10 minutes.
7. Add the egg noodles and cook for another 8-10 minutes until tender.
8. Season with salt and pepper to taste.
9. Remove from heat and stir in fresh parsley.
10. Serve hot in bowls, garnished with additional parsley if desired.
Alternative Ingredients
Feel free to substitute the egg noodles with whole wheat or gluten-free noodles. For a heartier version, add more vegetables like spinach or kale. You can also use rotisserie chicken for quicker preparation.
Serving and Pairings
Chicken noodle soup pairs wonderfully with crusty bread or a simple side salad. For a heartier meal, consider serving it with a grilled cheese sandwich or garlic bread.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop over medium heat, adding a little water or broth if needed.
Cooking Mistakes
- Using too much salt; always taste before adding more.
- Not sautéing the vegetables enough; this enhances their flavors.
- Overcooking the noodles; add them towards the end of cooking.
- Skipping the fresh herbs; they elevate the flavor significantly.
- Using low-quality broth; opt for homemade or high-quality store-bought.
Helpful Tips
- Make a big batch and freeze for easy meals later.
- Use leftover turkey for a festive twist.
- Experiment with different herbs like rosemary or bay leaf.
- For a spicier kick, add crushed red pepper flakes.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it will require a longer cooking time. Make sure to fully cook the chicken before shredding.
What type of noodles work best?
Egg noodles are traditional, but you can also use whole grain or gluten-free options based on your dietary preferences.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like spinach, peas, or corn for added nutrition and flavor.
How do I make it thicker?
To thicken the soup, you can add a slurry of cornstarch and water or let it simmer longer to reduce.
Is this soup good for meal prep?
Yes, chicken noodle soup is great for meal prep! It stores well and tastes even better the next day as flavors meld.
Conclusion
This chicken noodle soup recipe is a timeless classic that brings comfort and warmth to any meal. Easy to prepare, packed with flavor, and customizable to your taste, it’s a dish that everyone can enjoy. Perfect for chilly evenings or when you need a little extra comfort, this soup is sure to become a family favorite.
Chicken Noodle Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 6 cups chicken broth
- 1 cup egg noodles
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and dried thyme.
- Reduce the heat to a simmer and let it cook for 10 minutes.
- Add the egg noodles and cook for another 8-10 minutes until tender.
- Season with salt and pepper to taste.
- Remove from heat and stir in fresh parsley.
- Serve hot in bowls, garnished with additional parsley if desired.
