Description
Classic Chicken Noodle Soup
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, diced
8 cups chicken broth
2 cups cooked shredded chicken
1 1/2 cups egg noodles or rotini pasta
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
Fresh dill for garnish (optional)
Directions
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Stir in thyme, parsley, salt, and pepper. Pour in chicken broth and bring to a gentle boil.
Add the noodles to the pot and cook for 8-10 minutes until tender.
Stir in the shredded chicken and let simmer for another 5 minutes to heat through.
Taste and adjust seasoning if needed. Garnish with fresh dill before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~250 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for foolproof soup. First, ensure all vegetables are uniformly diced for even cooking. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, garlic, carrots, and celery. Sauté, stirring frequently, for 5-7 minutes until the onions are translucent and the vegetables have just begun to soften. This step builds the flavor base. Next, stir in the dried herbs, salt, and pepper, allowing them to become fragrant for about 30 seconds. Carefully pour in the chicken broth and increase the heat to high. Bring the broth to a rolling boil before adding the noodles. Cook the noodles according to package directions, but for about 2 minutes less than recommended, as they will continue to cook later. Finally, reduce the heat to low, add the pre-cooked shredded chicken, and let the soup simmer gently for 5 minutes to warm the chicken through without overcooking the noodles.
Serving Suggestions
This versatile soup pairs beautifully with a variety of sides. For a classic comfort meal, serve it with warm, crusty bread or buttery dinner rolls for dipping. A simple side salad with a tangy vinaigrette cuts through the richness perfectly. For a heartier lunch, consider adding a sandwich, such as a grilled cheese or a turkey club. To elevate the presentation, use fresh garnishes like the suggested dill, or try chopped fresh parsley, a squeeze of lemon juice, or a sprinkle of grated Parmesan cheese.
How-to Summary
To make Classic Chicken Noodle Soup: Sauté diced vegetables in oil. Add herbs and broth, then bring to a boil. Cook noodles in the broth until nearly tender. Finish by stirring in shredded chicken and simmering until hot. Season to taste and garnish.
Frequently Asked Questions
Can I use uncooked chicken? Yes. Add 1-2 raw, boneless chicken breasts to the pot with the broth. Simmer for 15-20 minutes until cooked through, then remove, shred, and return to the soup.
How can I make this soup gluten-free? Simply substitute the egg noodles with your favorite gluten-free pasta or even spiralized zucchini noodles (add zoodles at the very end, just to heat through).
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the noodles have absorbed too much liquid.
Can I freeze this chicken noodle soup? It’s possible, but be aware that the noodles can become very soft and mushy upon thawing. For best results, freeze the soup base (broth, vegetables, chicken) separately and cook fresh noodles when ready to serve.
How do I make a richer broth? For a deeper flavor, use homemade chicken stock or add a tablespoon of tomato paste when sautéing the vegetables. A bay leaf added with the broth also adds complexity.
Common Mistakes to Avoid
Avoid overcooking the noodles, as they will turn to mush in the hot broth. Cook them just until al dente. Do not skip the step of sautéing the vegetables; this “sweating” process is crucial for developing the soup’s foundational flavor. Be cautious with salt, especially if using a commercial broth which can be high in sodium. Always season at the end, after the broth has reduced slightly. Finally, do not let the soup boil vigorously after adding the chicken, as this can make the meat dry and stringy.
Conclusion
This Classic Chicken Noodle Soup recipe is a timeless, nourishing dish that is far superior to any canned version. With its straightforward technique and flexible ingredients, it’s a perfect project for any home cook. By following the detailed steps and avoiding common pitfalls, you can create a pot of comforting, flavorful soup that is sure to warm both body and soul. It’s a foundational recipe you’ll return to again and again.