simple chicken noodle recipe

Written BySheba G Updated On
simple chicken noodle recipe
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The Best simple chicken noodle recipe

I love this simple chicken noodle recipe because it’s a classic comfort food dish that never fails to satisfy. It’s a staple in our household, and my kids always ask for it when they’re feeling under the weather.

The best part is that it’s incredibly easy to make, requiring only a few ingredients and some basic cooking skills. I’ve made this recipe countless times, and it never gets old.

The aroma of simmering chicken and vegetables is like a warm hug for the soul. When I’m short on time, I can whip up a batch of this soup in under 30 minutes, making it perfect for a quick weeknight dinner or a weekend family gathering.

My family devours it every time, and I’m happy to oblige their requests. One of the reasons I adore this recipe is that it’s so versatile – I can serve it as a main course or as a side dish, depending on what we’re having for dinner.

Plus, it’s an excellent way to use up leftover chicken or vegetables. As an added bonus, this soup is surprisingly healthy, with lean protein from the chicken and plenty of vegetables packed with vitamins and minerals.

The key to making this recipe shine is using high-quality ingredients – fresh vegetables and herbs make all the difference in the flavor department. Don’t be afraid to get creative with your veggies – carrots, celery, and onions are staples in our household, but feel free to add your favorite combinations to make the dish your own.

Simple Chicken Noodle Soup

Simple Chicken Noodle Soup

4.9 from 1032 votes

A comforting and classic chicken noodle soup made with tender chicken, hearty vegetables, and egg noodles in a savory broth. This simple recipe is perfect for a quick and satisfying meal any day of the week.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 1/2 pounds boneless, skinless chicken breasts
3 cups wide egg noodles (about 6 ounces)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3Add the minced garlic and cook for 1 minute more until fragrant.
4Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf.
5Bring the mixture to a boil over high heat, then reduce the heat to medium-low and add the chicken breasts.
6Simmer gently, partially covered, until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 to 20 minutes.
7Remove the cooked chicken from the pot using tongs and place it on a cutting board.
8Let it rest for 5 minutes, then shred the chicken into bite-sized pieces using two forks.
9Discard the bay leaf from the broth.
10Return the shredded chicken to the pot and bring the broth back to a boil over high heat.
11Add the egg noodles and cook according to package directions, typically 6 to 8 minutes, until tender.
12Season the soup with salt and freshly ground black pepper to taste.
13Remove the pot from the heat and stir in the chopped fresh parsley.
14Ladle the hot soup into bowls and serve immediately.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 7g💛Saturated Fat: 1.5g❤️Cholesterol: 75mg🧂Sodium: 480mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 32g

📝Notes

For a richer flavor, use bone-in chicken thighs instead of breasts and simmer for an additional 10 minutes before shredding. You can also add a squeeze of lemon juice before serving for brightness.

Watch Video Of How Simple Chicken Noodle Soup Works

This simple chicken noodle recipe is a staple in our household for good reason – it’s comforting, delicious, and ridiculously easy to make.

Whether you’re serving it as a main course or as a side dish, this soup never fails to impress.

Plus, its health benefits are undeniable: lean protein from the chicken pairs perfectly with fiber-rich vegetables for a nutritious meal that’s both satisfying and filling.

❓ Frequently Asked Questions About Chicken Noodle Soup

What type of noodles should I use?

For this simple chicken noodle recipe, I recommend using egg noodles or rice noodles – they hold up well to the broth and add a nice texture contrast to the dish.

Can I make this recipe in advance?

Yes, you can prepare the soup ahead of time by cooking the noodles and setting them aside. Then, refrigerate or freeze the soup base (without the noodles) until you’re ready to serve. Reheat the soup base when you’re ready to assemble everything together.

How do I prevent the noodles from becoming mushy?

To avoid mushy noodles, cook them separately from the soup base until they’re al dente. Then, add them to the hot broth at the end of cooking time – this way, they’ll retain their texture and not become overcooked.

Can I customize this recipe with different spices?

Absolutely! Feel free to add your favorite herbs or spices to give this simple chicken noodle recipe an extra kick of flavor. Some options include dried thyme or rosemary for a savory twist or red pepper flakes for an added spicy zing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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