This chicken noodle soup is easy to make and is a staple comfort food. The perfect and quick soup to make when it’s cold outside to help warm you and your guests up.
Jump to:
How to add flavor to chicken noodle soup?
Using high quality broth will help the base of this soup’s flavor profile. If you want an extra kick you can always add extra spices or even pepper. Even try adding some lemon juice to the soup! However, the seasonings combined with the chicken broth allows for a soup to have a hearty bite. Take care to not add too much salt, especially if you’re looking out for your sodium levels.
Can the soup be made ahead of time and placed in the freezer?
It sure can, it can be placed in the freezer for up to 2 months in a freezer safe airtight container. Ensure the noodles and broth are separated so the noodles don’t become soggy or soak up all the broth. When reheating, defrost the soup first and boil on a stove-top.
Ingredients
- Water
- Chicken Broth
- Chicken Breasts
- Olive Oil
- Carrots
- Onions
- Thyme
- Garlic
- Salt
- Bay leaves
- Celery
- Fresh Ground Black Pepper
- Water
- Egg Noodles
- Hard Boiled Egg
- Parsley
See recipe card for quantities.
Instructions
Cook: Heat olive oil on medium heat in a pot. Add in carrots, onion, thyme, garlic, salt, celery, and black pepper. Saute until the onion becomes translucent. Add in chicken broth, bay leaves, and water. Bring the soup to a boil and add in chicken. Add in pasta and cook on medium-high heat until the noodles are al dente, about 10 minutes.
Serve: Remove the bay leaves, place the chicken noodle soup in a serving bowl. Garnish with slices or wedges of hard boiled egg, parsley, and freshly ground black pepper.
What goes well with chicken noodle soup?
Top with crackers or eat with a side of bread. I prefer Hawaiian rolls or even a grilled cheese with this soup.
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Time Saver: Use 2 cups of rotisserie chicken to simplify this soup even more!
- Herbs: Change up the herbs in this recipe by adding in oregano, basil, or rosemary.
- Make it thick: To get a more creamy texture add heavy cream into the soup at the last 10 minutes of cooking time.
Storage
Place the cooked and cooled down soup in an airtight container separating out the broth from the noodles and refrigerate for up to 3 days.
To reheat either place in the microwave, or heat on the stove-top.
Top tip
Dice up extra vegetables and place the extra in the freezer until you are ready to use. This can be sauteed for a different dish or more soup. This is also a time saver in the future.
FAQ
The herbs play a big part in the flavor profile of the soup, try experimenting once you’re comfortable with this recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Noodle Soup:
Simple Chicken Noodle Soup
Ingredients
Broth
- 2 cups Water
- 9 cups Chicken Broth
- 2 Chicken Breasts cooked and shredded
- 3 tablespoon Olive Oil
- 4 Carrots chopped
- 1 White Onion chopped
- ¼ teaspoon Thyme
- 1 clove Garlic minced
- ½ teaspoon Salt
- 3 Bay Leaves
- 4 stalks Celery chopped
- 1 teaspoon Fresh Ground Black Pepper
- 3 cups Water
Noodles
- 2 cups Egg Noodles
Toppings
- 2 Hard Boiled Egg
- Parsley garnish
- Fresh Ground Black Pepper garnish
Instructions
- Cook: Heat olive oil on medium heat in a pot. Add in carrots, onion, thyme, garlic, salt, celery, and black pepper. Saute until the onion becomes translucent. Add in chicken broth, bay leaves, and water. Bring the soup to a boil and add in chicken. Add in pasta and cook on medium-high heat until the noodles are al dente, about 10 minutes.
- Serve: Remove the bay leaves, place the chicken noodle soup in a serving bowl. Garnish with slices or wedges of hard boiled egg, parsley, and freshly ground black pepper.
Leave a Reply