This quick and comforting soup is a reliable choice for cold weather or when you need a soothing meal. It combines tender chicken, fresh vegetables, and wide noodles in a savory broth for a classic homemade taste.

List of ingredients

2 tablespoons olive oil – used for sautéing the base vegetables.
2 cups sliced carrots (about 2-3 large carrots) – add sweetness and color.
1 ½ cups diced celery (about 3-4 ribs) – provides a savory aromatic base.
1 ½ cups diced onion (about 1 medium onion) – adds depth of flavor.
3 teaspoons minced garlic (about 3 cloves) – provides a pungent, savory note.
2 tablespoons fresh thyme (stems removed) – adds an earthy, herbal aroma.
10 cups chicken broth – the liquid base for the soup.
12 ounces wide egg noodles – provides a hearty texture.
2 cups shredded chicken – cooked and shredded for protein.
2 tablespoons fresh parsley – adds a bright, fresh finish.
salt (to taste) – enhances all other flavors.
ground black pepper (to taste) – adds a mild spicy kick.

step-by-step instructions

Sauté Aromatics: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 2 cups sliced carrots, 1 ½ cups diced celery, and 1 ½ cups diced onion, cooking for 4-5 minutes until the vegetables become tender.
Add Seasonings: Stir in 3 teaspoons minced garlic and 2 tablespoons fresh thyme. Cook for 1 minute more to release the fragrance of the garlic and herbs without burning them.
Boil and Simmer: Pour in 10 cups chicken broth and stir in 12 ounces wide egg noodles. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for about 10 minutes until the noodles are al dente.
Final Integration: Stir in 2 cups shredded chicken and 2 tablespoons fresh parsley just before serving. Continue to simmer for a few minutes until the chicken is heated through.
Season: Taste the soup and add salt and ground black pepper as needed to achieve the desired flavor balance.

Customizing Your Soup Ingredients

Switching to Butter for Sautéing

Replace the olive oil with unsalted butter to give the broth a richer, creamier taste. Butter adds a distinct flavor that complements the carrots and onions more deeply than oil does.

Incorporating Spinach and Kale

Stir in a handful of fresh baby spinach or chopped kale during the final simmering step. These greens wilt quickly and add a boost of nutrients and a vibrant green color to the dish.

Adding Peas and Corn for Color

Add half a cup of frozen peas or sweet corn along with the shredded chicken. These vegetables require very little cooking time and provide a nice contrast in texture and sweetness.

Using Zucchini for Extra Nutrition

Dice one small zucchini into half-inch pieces and sauté it with the carrots and celery. Ensure you add it slightly later than the carrots to prevent it from becoming too soft.

Testing Different Pasta Types

If you lack wide egg noodles, try using bowtie pasta, ditalini, or small shells. Be sure to adjust the simmering time based on the specific pasta’s cooking instructions to avoid overcooking.

Substituting Turkey for Chicken

Use shredded leftover turkey breast instead of chicken for a similar protein profile. Turkey is leaner and works exceptionally well with the thyme and celery base.

Using Bone Broth for Density

Substitute the standard chicken broth with chicken bone broth to increase the protein and collagen content. This results in a more viscous broth that feels more filling.

Expert Cooking Techniques

Prepping Vegetables for Efficiency

Cut all your carrots, celery, and onions the night before and store them in an airtight container. This reduces the active prep time to nearly zero when you are ready to start the stove.

Cutting Uniform Vegetable Pieces

Aim for consistent sizes when slicing carrots and dicing onions to ensure they cook at the same rate. Uniform pieces prevent some vegetables from turning to mush while others remain raw.

Preventing Noodle Overcooking

Cook the egg noodles until they are just under al dente if you plan to store the soup. The noodles will continue to soften as they sit in the hot broth and during the reheating process.

Thickening the Broth with a Slurry

Mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl. Stir this mixture into the simmering soup to create a slightly thicker consistency without adding cream.

Controlling the Heat During Simmering

Keep the heat on a low simmer once the broth has boiled to avoid breaking the noodles. A violent boil can cause the starch to release too quickly, making the broth cloudy.

Storage and Preservation Methods

Storing Soup in the Refrigerator

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for 3 to 4 days, ensuring the lid is sealed tightly to prevent odors from leaking.

Freezing Broth and Meat Only

Avoid freezing the soup with the noodles included, as they will become mushy upon thawing. Freeze the broth, vegetables, and chicken in a freezer bag, and cook fresh noodles when reheating.

Thawing Frozen Soup Safely

Move the frozen soup from the freezer to the refrigerator 24 hours before you intend to eat it. This slow thaw preserves the texture of the vegetables and ensures even reheating.

Reheating without Mushy Noodles

Heat the broth and chicken on the stove over medium heat until simmering. Add pre-cooked or fresh noodles at the very end to ensure they maintain their structure.

Managing Liquid Loss during Storage

Noodles absorb liquid over time, which can make the soup too thick after a day in the fridge. Stir in an extra half cup of chicken broth during reheating to restore the original consistency.

Serving Suggestions for a Complete Meal

Pairing with Crusty Bread

Serve the soup alongside toasted sourdough or a warm baguette. The crunch of the bread provides a textural contrast to the soft noodles and tender chicken.

Serving with Fresh Salad

Pair the bowl of soup with a light arugula salad tossed in lemon vinaigrette. The acidity of the salad cuts through the richness of the chicken broth.

Adding a Squeeze of Lemon Juice

Stir in a teaspoon of fresh lemon juice right before serving to brighten the overall flavor. This acidity enhances the herbal notes of the thyme and parsley.

Using Fresh Herb Garnishes

Top each bowl with a sprig of fresh parsley or a pinch of chopped chives. Fresh herbs added at the table provide a potent aromatic experience that cooked herbs lack.

Frequently Asked Questions

How to avoid soggy noodles?

Cook the noodles separately and add them to individual bowls before pouring the soup over them. This prevents the noodles from absorbing too much broth during storage.

Can I use a slow cooker?

Yes, place the vegetables and broth in the slow cooker on low for 6-8 hours. Add the shredded chicken and noodles during the last 30 minutes of cooking.

What is the best way to shred chicken?

Use two forks to pull the chicken apart along the grain while it is still warm. Alternatively, use a hand mixer on low speed for very fast shredding.

How to substitute fresh thyme?

Use dried thyme if fresh is unavailable, using one teaspoon of dried thyme for every tablespoon of fresh. Rub the dried herbs between your palms to activate the oils.

Can I add potatoes to this soup?

Yes, add diced gold potatoes during the sautéing phase with the carrots. Ensure they are cut small so they soften within the same timeframe as the other vegetables.

Hearty Homemade Chicken Noodle Soup

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Author: alyssabennett
Total Time: 25 minutes
Yield: 8 servings 1x
Diet: General

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Description

This is literally the BEST chicken noodle soup full of chicken, sliced carrots, celery, and tender wide noodles. A classic homemade soup seasoned and cooked to perfection. It’s the perfect warm and comforting soup for the winter!

Ingredients

Scale

2 tablespoons olive oil
2 cups sliced carrots
1 ½ cups diced celery
1 ½ cups diced onion
3 teaspoons minced garlic
2 tablespoons fresh thyme
10 cups chicken broth
12 ounces wide egg noodles
2 cups shredded chicken
2 tablespoons fresh parsley
salt (to taste)
ground black pepper (to taste)

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Instructions

Sauté Vegetables: In a large pot over medium-high heat, add 2 tablespoons olive oil, 2 cups sliced carrots, 1 ½ cups diced celery, and 1 ½ cups diced onion. Cook for 4-5 minutes, until tender. Add 3 teaspoons minced garlic, 2 tablespoons fresh thyme and cook for 1 minute more.
Boil and Simmer: Pour in 10 cups chicken broth and add 12 ounces wide egg noodles, then bring to a boil over high heat. Reduce to a simmer and let the noodles cook for about 10 minutes, until they are al dente.
Finish and Season: Add in 2 cups shredded chicken and 2 tablespoons fresh parsley right before serving, and continue to simmer until the chicken is heated throughout. Season with salt and ground black pepper to taste.

Notes

You can use rotisserie chicken for convenience. To thicken the soup, whisk one tablespoon of cornstarch with water before adding to the broth.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 302 kcal
Sugar: 5 g
Sodium: 1164 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0.03 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 68 mg