Introduction

Classic Chicken Noodle Soup is a comforting and hearty dish perfect for warming you up on chilly days. This recipe combines tender chicken, fresh vegetables, and egg noodles in a flavorful broth that’s easy to make and satisfying to eat.

Ingredients

2 tablespoons unsalted butter
1/2 yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced thinly
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 cups chicken broth
2 chicken breasts, boneless skinless
2 carrots, sliced
1 teaspoon fresh thyme
8 ounces egg noodles, cooked 1 minute shy of package directions

Instructions

Step 1: Heat the butter in a large Dutch oven over medium heat. Add the chopped onion, minced garlic, sliced celery, kosher salt, and black pepper. Cook for 3-4 minutes until the vegetables are translucent and fragrant.
Step 2: Pour in the chicken broth, then add the chicken breasts, sliced carrots, and fresh thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, until the chicken is fully cooked.
Step 3: Remove the chicken breasts from the soup and shred them with two forks. Return the shredded chicken to the pot.
Step 4: Stir in the cooked egg noodles just before serving to keep them tender but not mushy. Ladle the soup into bowls and enjoy hot.

Tips & Variations

Use rotisserie chicken for a quicker version without sacrificing flavor.
Substitute fresh thyme with dried thyme if fresh is unavailable, using about 1/3 teaspoon.
Add a squeeze of lemon juice or a dash of hot sauce for a little brightness and zing.
For gluten-free options, swap egg noodles for gluten-free pasta or spiralized vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. To avoid mushy noodles, consider storing the noodles separately and adding them when reheating.

How to Serve

A white bowl filled with three main layers: the bottom layer is a clear golden broth, the middle layer consists of thick, flat, light yellow egg noodles, and the top layer has bright orange carrot slices and small pieces of white shredded chicken scattered throughout. A silver spoon is partially dipped into the bowl, lifting some noodles and chicken. The bowl is placed on an orange cloth with white stitched lines, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, using pre-cooked or rotisserie chicken is a great shortcut. Simply add the shredded chicken during the last few minutes of cooking to heat through without drying out.

How can I make the soup more flavorful?

Using homemade chicken broth or adding aromatics like bay leaves and parsley during simmering can deepen the flavor. Be sure to season the soup well with salt and pepper to taste.