This classic Chicken Noodle Soup is simple to make in under 45 minutes and it’s loaded with tender veggies, chicken and herbs. We’ve even included a creamy version as well as shortcut options to save you time.
This chicken noodle soup is a life saver when the whole family is down with a bad cold. There is something about a bowl of chicken noodle soup that just makes you feel better and truly warms your soul. It’s made with basic, pantry staple ingredients, and everything comes together in less than an hour, making it a great weeknight dinner during the cold and dreary Winter season. We bet you anything your family will be coming back for seconds and thirds of this delicious soup.
Chicken Options:
If you don’t want to worry about cooking any chicken, we always use rotisserie chicken or leftover baked chicken to speed up the process. Simply add in 1 1/2 to 2 cups of diced or shredded cooked chicken breasts during the last 5 minutes of cooking time to heat through.
Butter Substitute in Chicken Noodle Soup:
If you would like to make this recipe dairy free, you can substitute the butter for more olive oil.
Chicken Broth:
You have a lot of options when it comes to chicken broth. You can keep it simple and simply buy the shelf stable cartons of chicken broth, or you can use bullion or even your own homemade chicken broth! We prefer to use low sodium, but you can use whichever you prefer.
Herbs:
You can use either fresh or dried herbs, and adjust the quantity according to your own personal taste preferences.
Pasta Options:
We like to keep things classic with traditional egg noodles, but you can feel free to use regular pasta, homemade egg noodles, or even orzo for a fun twist! Make sure to follow the package directions for whichever pasta you use.
Can I add any spice to this recipe?
You absolutely can! For a spicy kick, add 1/4 teaspoon red chili flakes.
Variations:
For a creamy twist, add 2 cups of heavy cream in during the last few minutes of cooking.
To increase the nutritional content and protein, add 1 cup of frozen peas and let them heat through while you shred your chicken.
Serving Suggestions:
You can serve this soup with cornbread, dinner rolls, or plain crackers. We keep it simple!
Storage and Reheating Instructions:
Store your soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious soup recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Chicken Noodle Soup
- 1 tablespoon olive oil
- 2 medium boneless skinless chicken breasts
- 2 tablespoons salted butter
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 medium white onion diced
- 1 tablespoon freshly grated ginger , or 1 teaspoon dried ginger
- 1 tablespoon minced garlic
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt , plus more to taste
- 1/2 teaspoon black pepper , plus more to taste
- 12 ounces egg noodles , dried or frozen
- 3 tablespoons freshly chopped parsely
- In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
- Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
- Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.
- Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.
- Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.
Variations:
- For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.
- Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.
- Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.
Nutrition
