Chicken Noodle Soup – This easy homemade satisfying chicken noodle soup made with chicken stock and egg noodles made in less than 20 minutes perfect on weeknights.
Chicken Noodle Soup – Tips
- Homemade chicken stock is best, but good quality store-bought broth works too.
- For a deeper flavor, roast the chopped onion, carrot, and celery before adding them to the pot.
- Add a little salt and pepper at each stage of cooking to build flavor.
- Cook the noodles separately – This prevents them from becoming mushy in the soup.
Recipe Variations
- Swap the classic chicken and vegetables for lemongrass, ginger, shiitake mushrooms, and rice noodles for a flavorful twist.
- Add a kick with a pinch of red pepper flakes, chopped chili peppers, or a dollop of Sriracha.
- Swap the egg noodles for orzo or small pasta shapes, add chopped kale or spinach, and sprinkle with grated Parmesan cheese.
- Omit the chicken and use vegetable broth. Add chickpeas, lentils, or tofu for a protein boost.
How to Serve This Best Chicken Noodle Soup?
- A classic grilled cheese or a slice of crusty sourdough bread pairs perfectly for dipping
- Salty crackers like oyster crackers or buttery Ritz crackers add a nice textural contrast to the soup.
- A light side salad with a simple vinaigrette keeps the meal balanced.
- A side of fresh fruit or a dollop of applesauce adds a touch of sweetness and extra vitamin C.
Chicken Noodle Soup – FAQs
Can I use leftover chicken?
Absolutely! Leftover roasted chicken, rotisserie chicken, or even shredded chicken breast from the deli can be used in this soup.
How to store leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
How to reheat noodle soup?
Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to thin it out.
Yield: 6
Chicken Noodle Soup
Chicken Noodle Soup - This easy homemade satisfying chicken noodle soup made with chicken stock and egg noodles made in less than 20 minutes perfect on weeknights.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1/2 cup chopped celery
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (14.5 ounce) can vegetable broth
- 4 (14.5 ounce) cans chicken broth
- 1 1/2 cups egg noodles
- 1/2 pound chopped cooked chicken breast
- 1/2 teaspoon dried basil
- 1 cup sliced carrots
- salt and pepper to taste
- 1/2 teaspoon dried oregano
Instructions
- In a large pot melt butter over medium heat.
- Cook celery & onion in butter for 5 minutes until just tender.
- Pour in vegetable broths & chicken and stir in noodles, carrots, chicken, oregano, basil, salt, and pepper.
- Bring it to boil, reduce heat and simmer for 20 minutes before serving.
Slow Cooker Chicken Noodle Soup
- Add chicken, carrots, celery, onion, garlic, bay leaves thyme, and chicken stock to a slow cooker.
- Cover and cook for 6 hours on low.
- Shred cooked chicken breast by using two forks, the meat should fall apart easily.
- Put the chicken along with the pasta back into the cooker.
- On high setting, cover and cook until the noodles are cooked for around 15 - 20 minutes.
- Stir in the parsley & lemon juice.
- Serve and Enjoy!
Nutrition Information
Serving Size
6Amount Per Serving Calories 143Total Fat 3gSaturated Fat 2gCholesterol 42mgSodium 592mgCarbohydrates 15gSugar 4gProtein 14g
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This recipe is exactly how my mother made it. I am going to definitely share it with my daughters.
Definitely your daughter will love this