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To make classic chicken noodle soup, you'll need some key ingredients. These bring warmth and taste to the dish. Here’s what you will need: - 2 tablespoons extra-virgin olive oil - 1 medium onion, finely diced - 2 carrots, peeled and sliced into thin rounds - 2 celery stalks, sliced into half-moons - 3 garlic cloves, minced to a paste - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 2 cups cooked chicken, shredded - 2 cups egg noodles - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped - Lemon wedges (optional) Each of these ingredients plays a role in creating a comforting bowl of soup. The chicken broth serves as a soothing base, while the vegetables add crunch and flavor. While the key ingredients shine, a few optional items can elevate your soup. Consider these: - A splash of soy sauce for umami depth - A pinch of red pepper flakes for a subtle kick - Fresh thyme or dill for extra herbal notes - Corn or peas for sweetness and color These optional ingredients can personalize your soup. You can experiment with them based on your taste. If you can't find some ingredients, don't worry. Here are some substitutions: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap chicken for turkey if you have leftovers. - Choose gluten-free noodles or rice for a gluten-free version. - Use frozen vegetables if fresh ones aren’t available. These alternatives allow you to adapt the recipe to what you have on hand. Cooking should be fun and flexible! For the full recipe, refer to the complete list above. Start by gathering all your veggies. You need onion, carrots, and celery. Dice the onion finely. Peel and slice the carrots into thin rounds. Slice the celery into half-moons. These veggies add great flavor and texture. Next, heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and sliced celery. Sauté these aromatic vegetables for about 5 to 7 minutes. They should soften and turn translucent. Then, add 3 minced garlic cloves. Stir well and cook for another minute. The garlic will smell great but be careful not to burn it. This mix forms the base of your soup. Once your veggies are ready, it’s time to add the chicken broth. Pour in 6 cups of low-sodium chicken broth. If you have homemade broth, use it for extra flavor. Make sure to scrape the bottom of the pot. This picks up all the tasty bits stuck there. Next, add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Bring the mixture to a gentle simmer. This is where the flavors begin to come together. When the broth is simmering, it’s time for the chicken. Add 2 cups of shredded chicken. I love using rotisserie chicken for this. It saves time and adds great taste. Now, add 2 cups of egg noodles. You can choose wide or regular noodles based on your preference. Cook according to the package instructions, which is usually about 8 to 10 minutes. The noodles should be tender but still firm to the bite. After cooking, remove the bay leaf. Taste your soup and season it with salt and freshly cracked black pepper. Adjust these to fit your taste. Finally, ladle the soup into bowls while it’s hot. Garnish each bowl with freshly chopped parsley. If you want a hint of brightness, serve lemon wedges on the side. Enjoy your classic chicken noodle soup! To make your chicken noodle soup truly shine, focus on your base. Start with a good broth. Use low-sodium chicken broth for better control over salt. If possible, make your own broth. This adds deep flavor and warmth. Sauté your vegetables well at the start. Cook onions, carrots, and celery until soft. This step builds a rich flavor foundation. Don’t rush it; give them time to soften. Add fresh herbs, like thyme and oregano, for brightness. They bring life to the soup. Also, season while cooking. Taste as you go, and adjust salt and pepper. If you're in a hurry, use rotisserie chicken. It saves time and adds great flavor. Just shred it and toss it in at the end. Pre-chop your veggies ahead of time. Store them in the fridge for quick access. This cuts down on prep time when you’re ready to cook. Use frozen vegetables if fresh ones aren't handy. They work well in soups and save prep time. Just toss them in with the broth. For a thicker soup, try a simple trick. After cooking, mash some of the noodles against the side of the pot. This adds body without needing extra ingredients. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and cook for a few more minutes. Another option is to blend part of the soup. Use an immersion blender to puree a portion. This thickens the soup while keeping some texture. {{image_4}} While chicken is the star of this soup, you can switch it up. For a twist, try turkey. It gives the soup a rich, hearty flavor. You can also use rotisserie chicken for a quick option. If you prefer, go for shredded beef. This choice adds a different taste, making it unique. Each protein changes the soup but keeps it comforting. You can make a vegetarian or vegan version of this dish. Start with vegetable broth instead of chicken broth. Use tofu or chickpeas for protein. They add great texture and flavor. Load up on veggies like mushrooms, zucchini, or peas. These ingredients make the soup hearty and satisfying. You will not miss the meat, I promise. Noodles are key to chicken noodle soup. While egg noodles are classic, you have options. Try whole wheat noodles for added fiber. Rice noodles work well for a gluten-free choice. If you want a fun twist, use spiralized zucchini or squash. This adds color and crunch while keeping it light. Each noodle type brings its own charm to the dish. For the full recipe, check out the complete guide. To store leftover soup, let it cool first. Transfer the soup into an airtight container. Make sure to leave some space at the top for expansion. This helps keep the soup fresh. Store it in the fridge for up to four days. Always check for any signs of spoilage before using it again. If you want to save the soup for later, freezing is great. Use freezer-safe containers or bags. Portion the soup into smaller amounts. This makes it easy to thaw only what you need. Be sure to label the bags with the date. Classic chicken noodle soup can last in the freezer for up to three months. Just remember to let it cool completely before freezing. Reheating the soup is simple. You can use a pot on the stove or a microwave. If using the stove, heat on medium-low, stirring often. This prevents it from sticking and burning. For the microwave, use a microwave-safe bowl. Heat in short intervals, stirring in between. Always check that it’s heated all the way through before serving. Adding a splash of broth can help if the soup is too thick after thawing. For the best taste, enjoy it warm. You can find the Full Recipe for this comforting dish to enjoy again and again! Classic chicken noodle soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you are ready to eat, just heat it up on the stove. The flavors will stay nice and strong. Absolutely! You can make classic chicken noodle soup in a slow cooker. Just add all the ingredients except the noodles. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the noodles in the last 30 minutes of cooking. This method makes it easy and hands-free. For the best flavor, use cooked chicken. Rotisserie chicken works great because it’s tender and juicy. You can also boil chicken breasts or thighs for a fresh option. Just make sure to shred it before adding it to the soup. This adds a lovely texture and taste to your meal. For the full recipe, check out the details above. This blog post covered the key ingredients and steps to make classic chicken noodle soup. You learned how to prepare vegetables, cook the soup base, and add noodles. I also shared tips for flavor and time-saving tricks. Variations for proteins and storage methods were included, along with answers to common questions. Cooking soup can be fun and easy. You can enjoy many flavors and styles. Now, it's time to create your own perfect bowl!

Classic Chicken Noodle Soup

Warm up with this soothing classic chicken noodle soup, perfect for chilly days or when you're feeling under the weather. This easy recipe blends savory chicken broth, fresh veggies, and tender noodles into a comforting bowl of goodness. With just a few simple ingredients and quick preparation, you can enjoy homemade flavor in just 30 minutes. Click to explore the full recipe and create your own heartwarming bowl today!
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Ingredients
  

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

2 carrots, peeled and sliced into thin rounds

2 celery stalks, sliced into half-moons

3 garlic cloves, minced to a paste

6 cups low-sodium chicken broth (homemade for extra flavor, if possible)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

2 cups cooked chicken, shredded (rotisserie chicken works beautifully)

2 cups egg noodles (wide or regular, based on preference)

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped (for a vibrant garnish)

Lemon wedges (optional, for a refreshing finish)

Instructions
 

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Once heated, add the finely diced onion, sliced carrots, and sliced celery. Sauté these aromatic vegetables until they begin to soften and become translucent, about 5-7 minutes.

    Incorporate the minced garlic into the pot, stirring well and cooking for an additional minute until the garlic is fragrant but not burnt.

      Carefully pour in the low-sodium chicken broth, ensuring to scrape the bottom of the pot for any flavorful bits. Add the dried thyme, dried oregano, and bay leaf, and bring the mixture to a gentle simmer.

        Once simmering, add the shredded chicken and egg noodles. Continue to cook according to the noodle package instructions, usually about 8-10 minutes, until the noodles are tender yet firm to the bite.

          After cooking, remove the bay leaf from the pot. Taste the soup and season generously with salt and freshly cracked black pepper to enhance the flavors, adjusting according to your preference.

            Ladle the soup into bowls while hot, garnishing each serving with freshly chopped parsley for a touch of color. For an optional zing, add lemon wedges on the side for guests to squeeze a hint of brightness over their soup.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6