Homemade Chicken Noodle Soup

This homemade chicken noodle soup is a classic hearty favorite filled with shredded chicken, veggies, and lots of flavor!

Homemade Chicken Noodle Soup

This recipe is a classic comfort favorite that warms the insides and makes for a great weeknight meal when you want something hearty and flavorful. It’s also a go to pick when feeling a bit down and out.  This easy chicken noodle soup can be made in less than 30 minutes and uses many ingredients you probably already have in your pantry and refrigerator.  

Tips for Making this Homemade Chicken Noodle Soup Recipe

• If you prefer, the noodles can be kept separate and the soup poured over them. This keeps them from absorbing all the liquid while being stored. That’s assuming you have leftovers. This is the way we typically serve our soup unless we are having company.
• Don’t be afraid to add plenty of seasonings to the soup. I season it early on and then check it frequently to make sure it’s just what I want. Check right before adding the chicken so you can add more seasonings or salt to your preference.
• Use a rotisserie chicken from the store for added flavor and ease when preparing this during a busy night. 

Ways to Serve Homemade Chicken Noodle Soup

• Crackers on the Side: This homemade soup begs for crackers on the side. Try old-fashioned saltine crackers or oyster crackers. Both add a touch of salt, complementary flavors, and crunch.
• Try it with Breadsticks: Plain or buttered breadsticks are the perfect sides to a bowl of this homemade chicken noodle soup. Mini-toast works well too.

BASIC INGREDIENTS. DELICIOUS FLAVOR.

The ingredients you’ll need for this classic soup recipe are basic. It is flavored with a nice blend of herbs that most of us keep stocked in our pantry and the three most important veggies: celery, carrots, and onions. Here’s what you’ll need to make this delicious version of our classic chicken noodle soup:

• Onion
• Shredded Chicken
• Olive oil
• Carrots
• Celery
• Garlic
• Dried thyme
• Dried rosemary
• Bay leaf
• “Better than Bouillon” base (chicken flavor)
• Salt and pepper added to taste
• Reduced-sodium chicken broth
• Egg noodles (wide or extra wide)
• Parsley, as a garnish

How to Make the Best Homemade Chicken Noodle Soup

1. In a large pot over medium-high heat, sauté the olive oil, carrots, celery, and onion. Sauté them until they are tender. This should take bout 5-8 minutes.
2. Add the garlic, thyme, and rosemary and sauté for one more minute.
3. Add the chicken broth, bay leaf, and bouillon base. Turn the heat to high and bring it to a boil.
4. Reduce to a simmer and let it cook until the carrots are fork-tender. This should take about five to 10 minutes. 
5. Add the noodles and cook for another eight to 10 minutes or until the noodles are the desired consistency. Taste and add more spice if desired.
6. Add the shredded chicken and fresh parsley and let it cook just until the chicken is good and hot.

How can I keep the chicken tender?

I prepare and shred my chicken beforehand, but I do not put it in the soup until the last minute. I only leave it in the pot long enough to get it hot. This keeps it from getting tough.

Do I have to use egg noodles?

You don’t have to use egg noodles in this chicken soup recipe. You can also use other small pasta like ditalini or small shells. 

Can I make the soup ahead of time?

The soup can be made ahead and stored in the fridge for three to four days, keeping the cooked noodles separate until right before serving.  The broth base can also be frozen and kept in the freezer for up to three months.