Chicken Noodle Soup
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I'm here to show you that making homemade chicken noodle soup from scratch is easier than you think. It's comforting, wholesome, and satisfying- flavored with a poultry blend and make it convenient with pre-cooked rotisserie chicken. There's no doubt, this will be the best chicken noodle soup recipe that you'll ever have!
Table of Contents
- So Many Reasons To Love This Chicken Noodle Soup
- Ingredients To Use
- Overview: How To Make Chicken Noodle Soup
- What To Serve With Chicken Noodle Soup
- FAQ
- More Soup Recipes
This chicken noodle soup is one of those recipes that I like to make a big batch of on a cold, weekend night and enjoy throughout the week paired with grilled cheese on homemade sandwich bread. It's such a versatile recipe- use leftover chicken or turkey, or those vegetables leftover from the holiday or on their last leg.
And if soups are on at the top of your list throughout the winter, try one of these best soup recipes.
So Many Reasons To Love This Chicken Noodle Soup
- Hearty, wholesome, and so comforting
- Incredibly easy to make- comes together in one pot
- Can you pre-cooked rotisserie chicken to save you time
- So much flavor, WAY more than store-bought soup
- Freezer friendly- can be frozen for up to 3 months
- Perfect way to use up leftover chicken or turkey from Thanksgiving
Ingredients To Use
You need 1 big pot and a handful of ingredients. Aside from the ingredients listed below, you also need olive oil and lemon.
- Vegetables: The onion, carrots, and celery form the mirepoix which is the start for the flavor of the soup.
- Chicken: You need about 2.5 cups of cooked chicken- either chopped or shredded. To save time, grab a rotisserie chicken from the grocery store.
- Chicken Broth: Use homemade chicken stock or store-bought.
- Egg Noodles: I prefer wide egg noodles in chicken soup, but you can use any type of dry pasta prefer. You could even try rice too!
- Herbs: For the best flavor use salt, peper, bay leaves, and a poultry blend of thyme, rosemary, and oregano.
Overview: How To Make Chicken Noodle Soup
- Cook the Vegetables: Heat the olive oil in a large pot or dutch oven (5-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 6-8 minutes or until the vegetables begin to soften. Stir in the salt and pepper and cook for 2 minutes.
- Add the Broth: Next, add the chicken broth, poultry blend, bay leaves, and lemon. Stir together and increase the heat to medium-high. Bring the soup to a boil for 3-4 minutes.
- Cook the Noodles: Stir in the egg noodles and cook for 10 minutes until the noodles are tender. Then, add the shredded chicken and let cook for 3-5 minutes. Taste the coup and add more seasoning if desired. Serve warm.
What To Serve With Chicken Noodle Soup
Serve in homemade bread bowls or along side a batch of soft dinner rolls, Italian breadsticks, or crusty ciabatta bread and French baguette.
FAQ
Absolutely! Allow the chicken soup to cool completely before storing in an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
You can slow cook or bake chicken with salt and pepper. Once cooked, shred or chop into bite-size pieces.
More Soup Recipes
Chicken Noodle Soup
Ingredients
- 2 Tablespoons olive oil
- 12 ounces carrots, peeled and cut into bite-size pieces
- 1 cup celery, sliced or chopped, about 3-4 stalks
- 1 large onion, diced
- 2 garlic, whole cloves
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 64 ounces chicken stock, regular or low sodium
- ½ lemon, zested
- 1 bunch poultry blend, rosemary, thyme, and oregano (a few sprigs tied together of each)
- 2 bay leaves, dried
- 6 ounces wide egg noodles
- 2 ½ cups chicken, cooked, chopped or shredded
Instructions
- Heat the olive oil in a large pot or dutch oven (5-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 6-8 minutes or until the vegetables begin to soften. Stir in the salt and pepper and cook for 2 minutes.
- Next, add the chicken broth, poultry blend, bay leaves, and lemon. Stir together and increase the heat to medium-high. Bring the soup to a boil for 3-4 minutes.
- Stir in the egg noodles and cook for 10 minutes until the noodles are tender. Then, add the shredded chicken and let cook for 3-5 minutes. Taste the soup and add more seasoning if desired. Serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, pour into a pot over medium heat and until warmed through. Add more chicken broth to leftovers if it's too thick as the noodles will soak up the liquid.
Notes
- Freezer Instructions: Once cooled completely, the soup can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Chicken: You can use fresh cooked chicken or grab a cooked rotisserie chicken from the store for convenience.
- Noodles: Use the noodles that you prefer or you can even try rice.
Best Recipe Ever for Chicken Noodle soup. So easy to throw together. Love it!
Hooray! TYSM Teriann!