My Favorite Chicken Noodle Soup
Craving the ultimate comfort food? This homemade Chicken Noodle Soup is the perfect blend of tender chicken, fresh vegetables, and savory broth, all simmered to perfection. Ready in just 50 minutes, it’s a wholesome, flavorful meal that will warm you from the inside out!
Packed with Nutrients: This Chicken Noodle Soup is made with lean chicken, fresh vegetables, and a rich, low-sodium broth, making it a healthy and satisfying meal perfect for any day of the week.
Quick & Easy Comfort: Ready in just 50 minutes, this Chicken Noodle Soup is a fast, flavorful solution for a cozy dinner that’s both comforting and nutritious.
FAQs
What makes this Chicken Noodle Soup recipe special?
This Chicken Noodle Soup is packed with tender chicken, vegetables, fresh ginger, and a savory low-sodium broth, making it the ultimate comfort food.How long does it take to make Chicken Noodle Soup from scratch?
This homemade Chicken Noodle Soup takes only 50 minutes to prepare and cook, with 10 minutes of prep time and 40 minutes of cooking time.Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, chicken thighs can be used in place of chicken breasts for a richer flavor and slightly different texture in your soup.Can I make Chicken Noodle Soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually develop even more as it sits!How can I make this Chicken Noodle Soup recipe spicier?
To add some heat, try stirring in some red pepper flakes or a dash of hot sauce before serving.Can I freeze this Chicken Noodle Soup?
Yes, you can freeze Chicken Noodle Soup for up to 3 months. However, for best results, store the noodles separately and add them when reheating.What kind of noodles work best in Chicken Noodle Soup?
Egg noodles are traditional, but you can also use wide noodles, or even gluten-free noodles if you prefer.Can I make this Chicken Noodle Soup recipe without ginger?
While ginger adds a unique flavor to the soup, you can omit it or substitute with a small amount of ground ginger if needed.What type of chicken broth should I use for Chicken Noodle Soup?
Low-sodium chicken broth is recommended for a healthier option, but you can use regular chicken broth if you prefer a saltier taste.How do I know when my chicken is fully cooked in the soup?
The chicken should reach an internal temperature of 165°F (75°C) when fully cooked. You can also check if it shreds easily with a fork.Can I use pre-cooked chicken for this soup?
Yes, you can use leftover rotisserie chicken or any pre-cooked chicken for a quicker version of this soup. Just add it in once the broth is simmering.How can I make this Chicken Noodle Soup healthier?
To make it healthier, you can use whole wheat noodles, add more vegetables, and reduce the amount of butter and oil used for sautéing.Can I add more vegetables to the Chicken Noodle Soup?
Definitely! Feel free to add extra vegetables like peas, spinach, or zucchini for more nutrition and flavor.What side dishes go well with Chicken Noodle Soup?
This soup pairs wonderfully with a side of crusty bread, a simple salad, or even a grilled cheese sandwich for a comforting meal.What’s the best way to store leftover Chicken Noodle Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If freezing, separate the noodles from the soup before storing.
Make it
My Favorite Chicken Noodle Soup
Servings: 6 | Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Ingredients:
2 pounds boneless, skinless chicken breasts (trimmed)
1 large white onion (or 2 medium-sized), diced
3 carrots, sliced
4 celery stalks, sliced
1 tablespoon freshly grated ginger
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
6 ounces egg noodles
3 tablespoons freshly chopped parsley
Instructions:
Sear the Chicken:
In a large pot, heat a tablespoon of extra virgin olive oil over medium-high heat. Sear 4 chicken breasts in batches, about 2-3 minutes per side, until golden brown. Remove the chicken from the pot and set it aside—don’t worry about cooking it fully, just give it some color.Sauté Mirepoix:
In the same pot, melt 1 tablespoon unsalted butter. Once melted, deglaze the pot with a wooden spoon, scraping up any browned bits left from the chicken. Add the diced onion, sliced carrots, and celery (known as mirepoix) along with a pinch of salt and black pepper. Sauté for 1-2 minutes until the vegetables begin to soften.Add Seasonings:
Add 4 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon thyme, and 1 tablespoon freshly grated ginger. Stir for a few seconds, then pour in 8 cups of low-sodium chicken broth.Simmer the Chicken:
Add the seared chicken back into the pot. Bring the soup to a simmer and cook for 25-30 minutes, or until the chicken is fully cooked. Once done, remove the chicken from the pot and set it aside to cool.Cook the Noodles:
While the chicken cools, add 6 ounces of egg noodles to the pot and stir to prevent sticking. Let the noodles cook until soft and tender.Shred the Chicken:
Once the chicken has cooled enough to handle, shred it into bite-sized pieces. Add the shredded chicken back into the pot with the soup.Season to Taste:
Taste the soup and adjust the seasoning with salt and black pepper as needed.Finish with Parsley:
Garnish the soup with freshly chopped parsley for a burst of color and freshness.
Enjoy your comforting bowl of Chicken Noodle Soup—perfect for when you need a little extra warmth and care!
Nutrition Facts (per serving):
Calories: 350
Protein: 40g
Carbohydrates: 25g
Fat: 12g
Fiber: 3g
Sodium: 800mg
(Note: Nutrition values are approximate and may vary based on ingredient brands and preparation methods.)
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