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- 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 2 medium carrots, peeled and sliced into rounds - 2 celery stalks, thoroughly chopped - 3 cloves garlic, minced - 8 cups low-sodium chicken broth - 1 pound boneless, skinless chicken breasts - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly cracked black pepper - 2 cups egg noodles - 1 cup fresh spinach leaves - Fresh parsley, finely chopped (for garnish) When I make classic chicken noodle soup, I focus on fresh, quality ingredients. The fresh vegetables provide flavor and nutrition. The olive oil adds a nice richness. You can use any low-sodium broth you like. Chicken breasts are my go-to protein for this dish. The dried herbs, thyme and oregano, give warmth to the soup. Egg noodles are a fun addition. They soak up the broth well. Spinach adds color and nutrients, but it’s optional. Fresh parsley brightens the dish at the end. For the full recipe, check the details above. - Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. - Add 1 medium onion, finely diced, 2 medium carrots, peeled and sliced into rounds, and 2 celery stalks, thoroughly chopped. Sauté these for about 5-7 minutes. Stir occasionally. You want the vegetables to be tender and the onion to look translucent. - Next, add 3 cloves of minced garlic. Cook for another minute. This will fill your kitchen with a wonderful aroma. - Carefully pour 8 cups of low-sodium chicken broth into the pot. Raise the heat to bring it to a gentle boil. - Once it boils, add 1 pound of boneless, skinless chicken breasts. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and salt and freshly cracked black pepper to taste. - Lower the heat and let the soup simmer uncovered for about 20 minutes. You want the chicken to be fully cooked and tender. - After the chicken is cooked, take it out of the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Then, return the shredded chicken back to the pot. - Add 2 cups of egg noodles into the soup. Cook them according to the package instructions, which usually takes about 6-8 minutes. Stir occasionally to prevent sticking. - If you like, gently stir in 1 cup of fresh spinach leaves during the last minute of cooking. This will help it wilt nicely. - Before serving, taste the soup. Adjust the seasoning if needed with salt, pepper, or herbs. - Serve the soup hot, ladled into bowls. For a lovely touch, garnish with freshly chopped parsley. This will add a burst of color and flavor to your cozy meal! To make your soup burst with flavor, consider adding these herbs and spices: - 1 teaspoon dried thyme - 1 teaspoon dried oregano These herbs add depth to your broth. Adjust salt and pepper levels to taste. Start with a pinch of each. You can always add more if needed. Sauté your vegetables correctly for the best flavor. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until soft. Stir often to prevent burning. Shredding chicken can be a chore, but it doesn’t have to be! After cooking, let the chicken cool for a minute. Use two forks to pull it apart easily. This method gives you perfect bite-sized pieces. For a lovely presentation, serve the soup in rustic bowls. Pair it with warm, crusty bread. This combo makes for a cozy meal. To make your soup visually appealing, sprinkle fresh parsley on top. It adds a pop of green and freshness. Just chop it finely before adding. For the full recipe, refer to the previous sections. Enjoy your cooking! {{image_4}} You can change the protein in your chicken noodle soup to fit your needs. - Using rotisserie chicken: This is quick and easy. Just shred the chicken and add it to the soup. This saves time and adds great flavor. - Vegetarian or vegan adaptations: Instead of chicken, use chickpeas or tofu. They both offer protein and texture. Use vegetable broth for the base. This keeps the soup hearty and satisfying. Not everyone likes egg noodles. You can switch them out for other options. - Whole wheat or gluten-free options: Whole wheat noodles add fiber. Gluten-free noodles are great for those with allergies. Both work well in this soup. - Alternatives to egg noodles: Try rice noodles or even quinoa. They give a different twist and are just as tasty. Want to boost nutrition? Add more veggies! - Incorporating more vegetables for nutrition: You can add peas, bell peppers, or even zucchini. They add color and flavor. - Seasonal vegetable suggestions: Use root vegetables in winter, like parsnips or turnips. In summer, add fresh corn or green beans. Seasonal veggies make your soup fresh and vibrant. For the full recipe, check out Cozy Classic Chicken Noodle Soup 🥣. To store your leftover soup, let it cool first. Use an airtight container to keep it fresh. This soup lasts in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. You can freeze this soup for longer storage. First, let it cool completely. Then, pour the soup into a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. You can also use the microwave for quicker thawing. When reheating, you can use either the microwave or the stove. For the microwave, heat in short bursts and stir often. On the stove, warm it gently over medium heat. Add a splash of broth or water to keep it flavorful and prevent drying out. To make this soup healthier, you can change some ingredients. Here are a few ideas: - Use low-fat chicken: Choose skinless chicken breasts to cut calories. - Add more veggies: Toss in extra carrots, celery, or even leafy greens. - Use whole grain noodles: Whole grain noodles offer more fiber than regular noodles. - Reduce salt: Use low-sodium broth or skip added salt to lower sodium. For flavor, add fresh herbs like parsley or dill. They boost taste without added salt. Yes, you can use frozen chicken. Here are some tips: - Thaw first: Thaw chicken in the fridge overnight for best results. - Cook longer: If using frozen chicken, add extra time when cooking the soup. Ensure the chicken reaches 165°F inside. - Cut into smaller pieces: This helps it cook evenly and faster. Using frozen chicken saves time and still gives great flavor. Leftover soup is a treasure. Here’s how to use it: - Make a casserole: Mix soup with cooked rice or pasta, top with cheese, and bake. - Add to a stir-fry: Use soup as a base or sauce in a quick stir-fry. - Create a sauce: Blend the soup for a creamy sauce over chicken or veggies. You can also freeze leftovers for later. Just store in airtight containers. You learned how to make a tasty chicken noodle soup. We covered fresh and pantry ingredients, step-by-step cooking, and tips for great flavor. Remember to play with spices and add veggies to boost nutrition. You can even store or freeze leftovers for later. Making this soup is simple and rewarding. Enjoy your warm bowl of comfort any time!

Classic Chicken Noodle Soup

Warm up with this cozy classic chicken noodle soup that's perfect for any occasion! Made with wholesome ingredients like tender chicken, fresh vegetables, and comforting egg noodles, this recipe is easy to follow and delivers delicious results every time. Whether you’re feeling under the weather or just craving a hearty meal, this soup has you covered. Click to explore the full recipe and bring homemade comfort to your table!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 medium carrots, peeled and sliced into rounds

2 celery stalks, thoroughly chopped

3 cloves garlic, minced

8 cups low-sodium chicken broth

1 pound boneless, skinless chicken breasts

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly cracked black pepper, to taste

2 cups egg noodles

1 cup fresh spinach leaves (optional)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Start by heating the olive oil in a large pot over medium heat.

    Add the diced onion, sliced carrots, and chopped celery. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.

      Incorporate the minced garlic and continue to cook for an additional minute until its aroma fills the kitchen.

        Carefully pour the chicken broth into the pot and increase the heat to bring the liquid to a gentle boil.

          Once boiling, introduce the boneless chicken breasts into the pot along with dried thyme, dried oregano, salt, and pepper to taste.

            Lower the heat and let the soup simmer uncovered for about 20 minutes, or until the chicken is fully cooked and tender.

              After the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the pot.

                Add the egg noodles into the soup and cook according to the package instructions, which typically takes around 6-8 minutes. Stir occasionally to prevent sticking.

                  If including fresh spinach, gently stir it into the soup during the final minute of cooking, allowing it to wilt.

                    Before serving, taste the soup and adjust the seasoning as needed with additional salt, pepper, or herbs.

                      Serve the soup hot, ladled into bowls and garnished with a sprinkle of freshly chopped parsley for a burst of color and flavor.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                          - Presentation Tips: For an inviting presentation, consider serving the soup in rustic bowls, and pair with warm crusty bread for a cozy meal experience.