This homemade easy chicken noodle soup is the ultimate comfort soup. It is delicious, warming, and full of flavors!
There are many reasons to love this soup:
First, it is a one-pot soup; the chicken is cooked along with the broth, creating a richer taste.
Second, it’s a meal on its own. Noodles for carbs, chicken for protein, veggies for good health, and soup to fill you up!
Finally, this soup is hearty and easy to make. Also, it only takes less than an hour to make this delicious soup.
Easy Chicken Noodle Soup Ingredients:
- Chicken: I used boneless chicken breast, but you can use darker meat (thighs) will add a richer taste. Also, you can add any chicken leftovers or shredded rotisserie chicken at the end.
- Noodles: I used egg noodles; you can use any other type of pasta. (For low-carb options, use zucchini noodles).
- Chicken bouillon: I recommend adding it as it gives a pleasant taste to the soup. (I dissolved the chicken bouillon in hot water, made my chicken broth, then added it to soup along with water).
- Broth: the flavors will develop from cooking the chicken directly in the soup. But you can use a good brand of store-bought chicken broth or stock.
- Vegetables: Carrots, celery, onions, and garlic are the essential flavors of the soup.
- Seasoning: dried or fresh rosemary and thyme, cardamom pods, and bay leaves; gives the soup a pleasant aroma and taste.
- Salt and black pepper: to taste.
- Chili flakes (optional): adds some heat.
- Extra virgin olive oil.
How To Make Chicken Noodle Soup?
- Sauté the veggies: In a large pot, heat the olive oil, cook the onions and garlic until fragrant, then add the carrots and celery and sauté for 3 minutes, then add the bay leaves and cardamom pods.
- Sear and season the Chicken: Sear the chicken breast on both sides until golden color and season it with the spices.
- Add Broth: In a measuring cup, dissolves the chicken bouillon in hot water (or use a ready-store chicken broth or stock), pour into the chicken and veggies, and add water.
- Cook: Bring the soup to a boil, cover it, and reduce the heat to low. Simmer until the chicken is cooked through (15 minutes for chicken breasts and about 20 minutes for thighs).
- Transfer the chicken. Using tongs, remove the chicken from the soup and transfer it to a plate or a cutting board. Shred the chicken into bite-size pieces by using 2 forks.
- Add the Egg Noodles: Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken).
- Finish up: Add the shredded chicken and bring it to boil once. Garnish with chopped parsley, and enjoy!
- You can use bone-in chicken, chicken thighs, leftovers of cooked chicken, or shredded rotisserie chicken.
- You can use any other type of pasta you prefer. (For low-carb options, use zucchini noodles).
- If you have a rotisserie chicken, shred the chicken, and keep the bones to make a chicken broth for this soup.
- You might use ready-store chicken broth or stock.
- If the noodles soak up some of the broth, add 1 cup of water or broth and adjust the salt.
How To Store and Freeze?
Storage: Place in an airtight container and refrigerate for up to 3-4 days.
Reheat: Rewarm the stovetop over medium-low heat or in the microwave. You might need to add a little bit of water when reheating because pasta tends to soak up some or most of the broth.
Freeze: If you plan to make this soup ahead, do all the steps except add the noodles (it will get mushy), stop at the point where you cook the chicken, shred it, and then put it back into the soup. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Bring the soup to a boil on the stovetop, add the noodles, cook, and serve.