Delight in a warm bowl of this Simple Chicken Noodle Soup crafted with basic ingredients that are bursting with flavor! Featuring tender chicken, robust vegetables, and a savory broth that provides both comfort and nourishment.
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Nothing beats the comfort of a warm bowl of traditional Chicken Noodle Soup, and this recipe is truly mouthwatering! Composed of simple, wholesome ingredients that combine into a rich, savory broth with tender chicken, fresh vegetables, and perfectly cooked noodles in every mouthful. This soup is sure to delight, whether you’re feeling unwell or simply want something warm and familiar; it will keep you coming back for more!
Why You’ll Appreciate This
- Timeless comfort food – crafted from easy-to-find ingredients that create a rich, homemade flavor far superior to canned soup.
- One pot wonder – made entirely in one pot, allowing for quick preparation and effortless cleanup.
- Nourishing – filled with protein, fresh vegetables, and simmered in a tasty broth, this dish guarantees a wholesome dinner that the entire family will adore.
- Ultimate sick-day remedy – this chicken noodle soup embodies comfort and aids in relieving congestion while soothing a sore throat.
Essential Ingredients
- chicken – boneless skinless chicken breasts are recommended for this dish, though chicken thighs or even shredded rotisserie chicken can enhance the flavor. Leftover chicken or turkey is a great alternative too!
- carrots, celery + onion – these aromatic vegetables serve as the soup’s foundation, adding natural sweetness, balance, and depth.
- garlic – minced garlic cloves elevate the flavor and are a necessity for this recipe!
- chicken broth – I opted for a low sodium chicken broth, but chicken stock or vegetable broth work well too.
- egg noodles – I prefer traditional egg noodles in this soup, though any pasta will suffice.
- Better than Bouillon chicken flavor – an essential component that truly enhances the chicken flavor. It’s incredibly tasty!
- herbs – a mix of dried thyme, dried rosemary, bay leaf, and fresh parsley or dill.
- red pepper flakes – provides a hint of heat and spice. Skip this for a kid-friendly version!
- salt + pepper – essential for seasoning.
Steps to Prepare Chicken Noodle Soup
- Sauté the vegetables. In a large soup pot or Dutch oven, heat olive oil over medium-high heat and sauté onion, carrots, and celery until soft, approximately 4 to 5 minutes. Add in the garlic and sauté for another 30 seconds.
- Prepare the soup. Pour in the chicken broth along with all other ingredients (except for the noodles) and bring to a boil. Reduce the heat, slightly cover, and let the soup simmer for around 30 minutes until the chicken is tender and cooked through.
- Shred chicken and mix in noodles. Once cooked, take the chicken out and shred it using two forks. While shredding, add the egg noodles to the pot and cook until just al dente.
- Serve and relish! Take off the heat, add the shredded chicken back into the pot, and adjust seasonings to taste. Stir in fresh chopped parsley, ladle into bowls, and savor!
Crock Pot Method
In a 6-quart slow cooker, combine the chicken and all ingredients (except for the egg noodles), cover and set to high for 3 to 4 hours or low for 6 to 8 hours. Remove chicken using a slotted spoon or tongs and shred it with two forks. It’s best to boil the noodles separately to avoid mushiness in the crock pot. Return the shredded chicken to the slow cooker with the cooked egg noodles, serve, and enjoy!
Variations
- Make it creamy – to create a creamy chicken noodle soup, consider adding some heavy cream, coconut cream, cream cheese, or a dollop of sour cream before serving.
- Adjust the spiciness – easily modify the spice level by using mild, medium, or hot enchilada sauce. Chopped jalapeño, poblano pepper, or even a splash of hot sauce can add extra heat.
- Change the protein – rotisserie chicken is a convenient shortcut for this soup, or substitute with turkey, ground beef, shrimp, or chickpeas for a hearty vegetarian alternative.
- Include more vegetables – enhance nutrition and flavor by adding extra veggies such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach, or kale.
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Preparation and Storage Tips
Leftover chicken noodle soup can be stored in the refrigerator in a sealed, airtight container for up to 3 to 4 days, though it tastes best within the first few days. Be aware that the noodles will continue to absorb the liquid while in the fridge, so you may need to add a bit of chicken broth before reheating on the stove or in the microwave.
More Nutritious Soup Recipes
We hope you enjoy this Simple Chicken Noodle Soup recipe! If you find it as delightful as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing your delicious recreations!
- Sauté the vegetables. In a large soup pot or Dutch oven, heat olive oil over medium-high heat and sauté onion, carrots, and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
Prepare the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly, and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
Shred chicken and incorporate noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
Serve and savor! Remove from heat and return the shredded chicken back into the pot. Taste and adjust seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls, and enjoy!
Serving: 1/8th of recipe | Calories: 214kcal | Carbohydrates: 18.6g | Protein: 23.6g | Fat: 4.9g | Saturated Fat: 1.2g | Cholesterol: 71.5mg | Sodium: 550.7mg | Fiber: 1.7g | Sugar: 2.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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