Easy Chicken Noodle Soup Recipe
Easy & delicious. Homemade chicken noodle soup with chicken breast meat, egg noodles and vegetables.
Equipment
- wooden spoon
- forks or stand mixer
- soup ladle for serving
Ingredients
- 2 boneless, skinless chicken breasts
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 2 TBSP butter
- 1 TBSP fresh thyme, plus more for garnish (or 1 teaspoon dried)
- 1 TBSP fresh parsley, plus more for garnish (or 1 teaspoon dried)
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 bay leaves
- 8 cups chicken broth or stock
- 6 ounces egg noodles
Instructions
- In a large stockpot, melt butter on medium-high heat and add the vegetables. Saute for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and herbs and cook for a minute more, stirring frequently.
- Add the chicken broth or stock to the pan.
- Season with salt, pepper and bay leaves.
- Bring to a simmer, rediuce temperature to medium-low and cover. Simmer chicken for 20 minutes until the internal temperature reaches 165℉.
- Remove the chicken breasts and bay leaves from the the pan. Allow the chicken to rest and cool slightly.
- While the chicken is resting, raise the temperature on the stock to high. Bring to a boil, add the egg noodles and cook according to the package directions.
- While noodles are cooking, shred the chicken using two forks or a stand mixer with a paddle attachment.
- Once the noodles have cooked, reduce the heat to medium and add the shredded chicken.
- Season with more fresh herbs and more salt and pepper, as needed.
Video
Notes
Using Split Chicken Breasts
For a richer soup stock, you can use skin-on split chicken breast.- You wil need to adjust the cooking time to 30-40 after adding the raw chicken. Cook until it reaches an internal temperature of 165℉.
- Remove the cooked chicken from the pot, and allow it to cool slightly.
- Skim the soup to remove any excess foam or fat from the surface.
- After the chicken cools, remove the skin and pick the meat from the bones. Return the meat to the soup pot after cooking the noodles.
Variations and substitutions
- Substitute 1 teaspoon of dried herbs for each tablespoon of fresh herbs in the recipe.
- Dill, oregano and basil are good herbs to use in chicken noodle soup, along with thyme and parsley.
- Omit onion if you’re sensitive to it.
- Substitute 1 teaspoon of celery seed if you don't have fresh celery stalks.
- Corn, green beans and spinach can be used in chicken noodle soup. Add the spinach when you add the noodles so it doesn’t overcook
- Add fresh lemon juice to enhance the flavor of chicken noodle soup. (Start with the juice from half a lemon and add more to taste.)
Storage & Reheating
Store leftover chicken noodle soup in the refrigerator for four days. Reheat on the stovetop (preferred) or in the microwave. Since the noodles will soak up the liquid, you may need to add more broth or water when reheating. To Freeze: If you’re planning to freeze the soup, omit the noodles as they will become mushy. Add the noodles when you reheat the soup. To reheat from frozen, thaw the soup completely in the refrigerator. Then cook over medium heat on the stovetop until the soup is heated through and the noodles are cooked.Noodle Options
You can use a variety of different noodles for chicken noodle soup. The type of noodle may affect cooking time.- wide egg noodles
- bowtie or farfalle
- fusilli
- gemelli
- cavatappi
- elbow macaroni
- ditalini
- orzo
- star-shaped pasta,
- broken spaghetti noodles
Nutrition
Calories: 142kcalCarbohydrates: 12gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 39mgSodium: 1288mgPotassium: 311mgFiber: 2gSugar: 3gVitamin A: 4018IUVitamin C: 5mgCalcium: 31mgIron: 1mg
Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!