Easy Chicken Noodle Soup

How To Make Chicken Noodle Soup The Easy Way
What To Serve With Chicken Noodle Soup
Tips For Prepping Your Vegetables
How To Keep Your Soup Fresh After Cooking
Can You Freeze Chicken Noodle Soup?
Recipe Substitutions
What You’ll Need From The Grocery Store:
Directions To Make Easy Chicken Noodle Soup
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Nutrition Information:
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If you ask me what I want to eat, in the middle of winter, I’ll almost always say soup. It’s truly a huge in a bowl and so comforting. The most classic soup I can think of is Chicken Noodle Soup. It’s one of the recipes I recommend everyone knows how to make – it’s a great gift to a sick loved one, hearty and the perfect one-bowl family dinner.

This is my version of Chicken Noodle Soup and it’s the easiest way to make it. While variations of the recipe has been made for ages, this one focuses on simplicity with tons of flavor.

Fresh vegetables, herbs and a chunks of tender chicken make Chicken Noodle Soup something you’ll crave every time the temperature drops!

Chicken Noodle Soup Recipe

It’s true what they say about Chicken Noodle Soup – you should definitely make it when you’re feeling under the weather. The hot is great for a sore throat, it has a great protein and carb combination, plus a nice amount of vegetables for vitamin C.

I’ll make a double batch in the winter. Our family enjoys half of it and then I can always find a loved one or neighbor to gift the other half too. Or we can freeze it for later!

It’s so comforting and people love receiving some as a gift when they’re sick. I’ve also made it for new moms who are too tired to cook. The joy and surprise in their eyes, when they receive it, is entirely worth it. And it’s barely any effort at all to double the recipe.

So whether you’re just cooking for your own family or you want to double the recipe and spread kindness, it’s the perfect comfort food.

I’ve got so many great soup recipes! Looking for even more soup recipes for your family? Check out some of Savvy Mama Lifestyle’s most popular soups:

How To Make Chicken Noodle Soup The Easy Way

You’ll need a large stockpot to make your soup. It’s a one-pot meal, so that the biggest tool you’ll need to make your soup. If you want to quickly prep your vegetables, a vegetable chopper or food processor makes it quicker. However, it’s not necessary and you can chop the vegetables by hand.

This recipe is how you make Chicken Noodle Soup the EASY way!

What To Serve With Chicken Noodle Soup

I love to enjoy my soup with Homemade French Bread. My kids love the soup with some crackers and occasionally I serve it a side salad. Since it’s such a hearty soup by itself, I don’t serve the Chicken Noodle Soup as an appetizer – it’s always the main course.

Tips For Prepping Your Vegetables

The vegetables in the soup need to be easily digested without using a knife (obviously). Cooking in the soup makes them tender over time. To prep the vegetables, I like to cut them into 1/4-inch thick pieces. I use a vegetable peeler to peel the carrots before chopping them, and the same goes for the celery.

I’m picky about my onions. I prefer to chop them in a food processor so they’re very fine. Larger chunks of onion, in soup, turn me off. Chopping them finely adds flavor to the soup without feeling like you’re eating pieces of onion.

How To Keep Your Soup Fresh After Cooking

After your soup has cooked and cooled, carefully transfer it to an airtight food storage container. Keep it refrigerated. For best freshness, enjoy within 5-6 days of cooking.

To reheat the soup, you might need to add some extra chicken broth. Pastas have a tendency to soak up the broth as it sits in the fridge. I

f you feel like your broth has depleted, just pour some extra broth on top before reheating. You can either reheat the soup, on low, over the stovetop, or microwave it for 2-3 minutes while stirring occasionally.

Two bowls of coup next to a piece of baguette bread

Can You Freeze Chicken Noodle Soup?

Yes! Chicken Noodle Soup freezes really well. Use either freezer bags or an airtight food storage container to keep the soup in the freezer. You can freeze it for up to three months! Let it thaw overnight before reheating again. The same idea applies – add more chicken broth as needed.

Recipe Substitutions

Pick your favorite type of egg noodle to use. I like an extra-wide egg noodle, but you can use a thinner egg noodle if desired. Egg noodles are traditional for Chicken Noodle Soup, but you can also substitute other types of pasta. A small star pasta is great and works well too.

Lastly, if you want to use chicken thighs, you can do that. Cook the chicken thighs in the same manner but remove the bone once it’s tender to pull away from the meat.

What You’ll Need From The Grocery Store:

Extra Virgin Olive Oil
Onion
Celery
Carrots
Garlic Cloves
Fresh Thyme
Boneless Skinless Chicken Breasts
Kosher Salt
Fresh Ground Pepper
Chicken Stock
Egg Noodles
Optional Garnish: Fresh Italian Parsley

Directions To Make Easy Chicken Noodle Soup

In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.

vegetables in large stock pot cooking

Move vegetables to one side of the pot and add chicken. If your pot isn’t large enough – you can remove the vegetables to a bowl while the chicken cooks and move them back.

Season the chicken with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

Adding egg noodles to soup

Add egg noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.

Homemade Chicken Noodle Soup Recipe

Yield: 12 Servings

Easy Chicken Noodle Soup

Chicken Noodle Soup Recipe That’s Easy

How to make Chicken Noodle Soup the easy way – in one pot! It’s pure comfort and perfect for a winter dinner.

Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes

Ingredients

1 Teaspoon Extra-virgin Olive Oil
1 Cup Diced Onion
2 Celery Stalks, Diced into 1/4-inch pieces
2 Carrots, Diced into small chunks
2 Cloves Garlic, Minced
2 Teaspoon Fresh Thyme
1 lb. Boneless Skinless Chicken Breast, Diced into 1/2″ pieces
Kosher Salt
Freshly Ground Black Pepper
32 oz. Low-sodium Chicken Stock
1 lb. Egg Noodles
Optional Garnish: 1/4 Cup Freshly Chopped Parsley

Instructions

1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.

2. Move vegetables to one side of the pot and add chicken. If your pot isn’t large enough – you can remove the vegetables to a bowl while the chicken cooks and move them back.

3. Season the chicken with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

4. Add egg noodles and cook according to package instructions (about 10 minutes). Season to taste with salt and pepper. Add parsley and serve immediately.