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For a warm bowl of classic chicken noodle soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, sliced - 2 celery stalks, sliced - 3 cloves garlic, minced - 8 cups chicken broth - 2 cups cooked chicken, shredded - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 cups egg noodles - 1 tablespoon fresh parsley, chopped (for garnish) When you select ingredients, look for fresh and vibrant produce. Here are some tips: - Onions: Choose firm onions with dry, papery skins. Avoid soft spots. - Carrots: Pick bright orange carrots. They should feel crisp and not bend. - Celery: Look for stalks that are firm and have a bright green color. - Garlic: Select heads that feel heavy and firm. Avoid sprouted garlic. - Chicken: Use fresh or high-quality cooked chicken for the best flavor. If you have specific dietary needs, you can make some easy swaps: - Chicken: Use tofu or chickpeas for a vegetarian option. - Noodles: Swap egg noodles for whole wheat or gluten-free noodles. - Broth: Use vegetable broth for a vegetarian soup. - Herbs: Fresh herbs can replace dried ones for a more vibrant taste. Feel free to explore these options to make this soup your own! Check out the Full Recipe for more details. 1. Start with a large pot. Heat the olive oil over medium heat. 2. Add the diced onion, sliced carrots, and sliced celery. Sauté them for about 5-7 minutes. The goal is to soften the veggies and make the onion clear. 3. Next, add the minced garlic. Cook for one more minute. You want that garlic smell to fill the kitchen. 4. Now, pour in the chicken broth. Bring the mix to a boil. 5. When it boils, add the shredded chicken, thyme, bay leaf, salt, and pepper. Turn the heat down to a simmer. Let it cook for about 15 minutes. 6. Stir in the egg noodles. Cook them for another 7-10 minutes. Check that the noodles are soft before serving. 7. Finally, remove the bay leaf. Taste the soup. Add more salt and pepper if you need it. 8. Serve the soup hot. Top it with fresh parsley for a nice touch. Imagine a large pot bubbling with bright veggies. You see the golden olive oil shimmer as it heats. The chopped onions turn clear, and the carrots and celery become tender. Garlic adds its strong scent, making you hungry. When you pour in the broth, the steam rises. You see the chicken and spices mix in, creating a warm blend. The noodles swirl around, soaking up the flavor. Finally, as you add the parsley, the soup looks just right. - Prep Time: 15 minutes - Cooking Time: 25 minutes - Total Time: 40 minutes This soup takes less than an hour from start to finish. It's quick, simple, and perfect for any day. For the full recipe, check the details above and get ready to enjoy a bowl of warmth! To make your chicken noodle soup truly shine, focus on fresh ingredients. Fresh herbs add a burst of flavor. I love using thyme and parsley. They bring warmth and brightness. Cook your veggies well at the start. Sauté them in olive oil until soft. This step builds a strong base for your soup. Adding a bay leaf is crucial. It infuses a subtle depth of flavor. Don’t forget to season as you go. Taste your broth and adjust salt and pepper. A little bit of acid, like lemon juice, can enhance the flavors too. Just a splash at the end brightens everything up. Cooking your noodles just right is key. I recommend adding them in the last 10 minutes of cooking. This keeps them from getting mushy. Use egg noodles for their nice texture. They soak up the broth well. Always check the package for cooking time. Taste them before draining to ensure they are al dente. If you plan to store leftovers, consider cooking the noodles separately. Mix them in when you serve. This keeps them from absorbing too much broth and getting soggy. One common mistake is adding too much salt early on. It’s easy to over-season before tasting. Always wait until the end to adjust salt and pepper. Another mistake is not cooking the vegetables enough. Under-cooked veggies can taste raw and harsh. Make sure to sauté them until tender. Also, don’t skip straining out the bay leaf before serving. It’s not meant to be eaten. Lastly, avoid boiling the soup too hard after adding the noodles. A gentle simmer is best for keeping everything tender. For the full recipe, check out the details above. {{image_2}} You can make chicken noodle soup healthier by swapping some ingredients. Use low-sodium chicken broth instead of regular broth. This helps cut back on salt. You can also add more veggies, like spinach or kale. They boost nutrition and add nice color. Using whole grain egg noodles is another great option. They are higher in fiber. You might also try using skinless chicken breast instead of dark meat. This reduces fat while keeping great flavor. Want to mix things up? Consider adding new ingredients. Sweet corn can add a nice pop of sweetness. You might also try adding peas for color and texture. For a zing, add a splash of lemon juice before serving. Fresh herbs like dill or basil can change the taste too. If you like spice, include some red pepper flakes or hot sauce. These small changes can create a whole new soup experience. You don’t have to stick to the stove. A Crockpot is perfect for making chicken noodle soup. Just add all your ingredients and let it cook on low for 6-8 hours. The flavors blend well over time. An Instant Pot is another great option. It cooks the soup quickly, in about 30 minutes. Just follow the same steps in the recipe. With these methods, you can enjoy a warm bowl of soup with less time and effort. Check out the Full Recipe for details on cooking methods. Storing leftover chicken noodle soup is easy. Use a clean, airtight container. Let the soup cool to room temperature first. This helps prevent moisture buildup. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. If you want to save the soup for later, freezing is a great option. First, cool the soup completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheating chicken noodle soup should be simple. Pour the soup into a pot over medium heat. Stir it often to keep it from sticking. If it seems thick, add a little broth or water. You can also reheat individual servings in the microwave. Just cover the bowl to avoid spills. Heat in short intervals, stirring in between. Enjoy the warmth of your homemade soup, just like when you first made it! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and add it to the soup. This makes your meal even easier. Plus, it gives you a rich taste with less work. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, consider freezing it. Just make sure to cool it first before freezing. Chicken noodle soup is warm and soothing. It can help when you're sick. The broth keeps you hydrated. Chicken provides protein, which helps your body heal. Vegetables add vitamins and minerals. Overall, it’s a great comfort food that nourishes you. For the full recipe, check out the section on ingredients and cooking steps. In this post, we explored making chicken noodle soup. We covered ingredient tips and how to ensure freshness. You now know substitutions for dietary needs. I provided easy steps for cooking and a visual guide. I shared tips to enhance flavor and avoid common mistakes. We also offered healthier variations and storage ideas. Enjoy your soup-making journey! Follow these tips, and you'll have a warm bowl of comfort.

Classic Chicken Noodle Soup

Warm up with a comforting bowl of homestyle chicken noodle soup that’s perfect for any occasion! This easy recipe features tender chicken, savory vegetables, and cozy egg noodles in a rich broth, all ready in just 40 minutes. Discover the simple steps to create this delicious dish that will leave everyone asking for seconds.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

8 cups chicken broth

2 cups cooked chicken, shredded

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups egg noodles

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion is translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour the chicken broth into the pot and bring to a boil.

        Once boiling, add the shredded chicken, thyme, bay leaf, salt, and pepper. Reduce the heat to a simmer and let it cook for about 15 minutes.

          Stir in the egg noodles and cook for another 7-10 minutes, or until the noodles are tender.

            Remove the bay leaf and adjust seasoning with more salt and pepper if needed.

              Serve the soup hot, garnished with freshly chopped parsley for added flavor and color.

                Prep Time: 15 min | Total Time: 40 min | Servings: 6 servings