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I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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There’s somethin' incredibly comforting about a bowl of chicken noodle soup, isn't there? It brings back memories of childhood, of being taken care of, and of simple, wholesome goodness. I remember my grandma used to make it whenever I felt a sniffle coming on – and somehow, it always seemed to work wonders. Maybe it was the magic of her cooking, or maybe it was just the love she put into it, but that soup was my cure-all. What does it for you?
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This recipe is inspired by those memories, but with a modern twist. It’s quick, easy, and doesn’t require hours of simmering – perfect for busy weeknights. And the best part? You probably already have most of the ingredients in your pantry and fridge. I promise, even if you're not feeling sick, this soup will warm your heart and soul. One of my friends, Sarah, swears it’s her go-to meal after a stressful day at work. She adds a little extra garlic, which, she says, helps ward off bad vibes and colds, too!
Required Equipments
- Large Pot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Ladle
Simple Chicken Noodle Soup with Egg Noodles: Frequently Asked Questions
Simple Chicken Noodle Soup with Egg Noodles
This chicken noodle soup recipe is easy, comforting, and packed with flavor! Perfect for a chilly day or when you're feeling under the weather, this classic soup uses simple ingredients and is ready in under an hour.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the chicken: If using a whole chicken or chicken pieces, place them in a large pot. Cover with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. If using cooked chicken, skip this step.
- Shred the chicken: Once the chicken is cool enough to handle, remove it from the pot and shred it with two forks. Set aside. If you started with cooked chicken, just shred it now. Don't worry about perfection; rustic shreds are perfect.
- Sauté the vegetables: In the same pot, add olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. This step builds the flavor base, so don't rush it. Smells amazing, right?
- Add broth and seasonings: Pour in the chicken broth (about 6-8 cups, depending on how soupy you like it). Add the bay leaf, dried thyme, salt, and pepper. Bring to a simmer.
- Cook the noodles: Add the egg noodles to the simmering broth. Cook according to the package directions, usually about 6-8 minutes, or until the noodles are tender. Keep an eye on them to avoid overcooking!
- Combine and heat: Stir in the shredded chicken. Heat through for another 2-3 minutes. Remove the bay leaf before serving. And hey, don't forget to taste and adjust the seasonings if needed!
- Serve: Ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve warm and enjoy! A little sprinkle of red pepper flakes is nice if you like a bit of heat.
📝 Notes
- For a richer flavor, use homemade chicken broth.
- Add a squeeze of lemon juice for brightness.
- Store leftovers in the refrigerator for up to 3 days.
- Skip the egg noodles and add rice for a gluten-free alternative.
🍎 Nutrition
Calories: 280 kcal
Protein: 28 g
Fat: 8 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 40 mg