Chicken Noodle Soup, something comforting and healing for chilly days. It’s an American classic and a wholesome meal: Chicken, noodles, vegetables and broth.
Chicken and broth is a combination believed to be popular with Greeks. Noodles often featured with broth based soups in ancient Asian cuisine.
So it was only a matter of time, that Chicken and noodles came together!
It was “Campbell’s” that first started selling canned chicken and noodle soup in the 1930s. Campbell’s Chicken Noodle soup is still popular and a common household product.
What kind of noodles to use?
Chicken Noodle soup is made with egg noodles. But other forms of plain and flat noodles and spaghetti pasta can also be used.
Other Soup Recipes: Tomato Soup, Red Lentil and Chicken Soup, Butternut Squash Soup
Over the years, every household has their own version of this popular comforting soup. The ingredients mostly include: Chicken, Noodles, Broth, vegetables & herbs.
I use poached & shredded seasoned Chicken breast. White chicken meat is healthy and low fat compared to darker chicken meat (thighs and wings).
Alternatively, use store bought or homemade rotisserie chicken (shredded meat).
In addition to Chicken, sometimes other meats and seafood can also be added.
Vegetables make the soup hearty and include: Carrots, celery and onions. Other vegetables that one can add: Cabbage, scallions, peas, green beans, etc.
I use vegetable broth but traditionally it’s Chicken broth.
Herbs like thyme, oregano and parsley adds tons of flavor.
If you’re serving it right away, follow my recipe till the end. But if you’re making a large batch and refrigerating and freezing as well, then store the cooked noodled and soup separately. This will prevent the noodles from turning soggy.
Refrigerate the soup for 3-5 days from the date prepared. Freeze up to 6 months.
If you like the recipe or make Chicken Noodle Soup, please be sure to leave a comment. And if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Chicken Noodle Soup
- 1 1/2 tbsp olive oil
- 1/2 Red onion or Yellow onion
- 2 medium Carrots diced
- 2 ribs Celery diced
- 4 cloves garlic minced
- 4-5 cups broth vegetable or chicken broth
- 2 bay leaves
- 1 1/2 tsp fresh thyme or 3/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1 tsp black pepper or to taste
- 5-6 oz wide egg noodles use your preferred noodles
- 2 cups shredded chicken breast or thighs (roasted or poached)
- 3 tbsp flat leaf parsley chopped
- Lemon juice drizzle
- Prep your vegetables: dice carrots, celery and onions and mince garlic. Keep them aside.
- If you don’t have shredded chicken or rotisserie chicken, follow instructions below to poach and shred chicken breasts.
- Heat a medium pot and add olive oil. Add onions, carrots and celery and cook them for 5 minutes or until they soften.
- Now add minced garlic and saute for another minute.
- Next add bay leaves, thyme and oregano. Give it a quick stir and add the broth.
- Bring this mixture to a boil. Simmer with constant boil for 5 minutes or until the vegetables are tender.
- Now add the noodles and let them cook for 10 minutes.
- At any time, you feel the level of liquid has reduced, add more water or broth. In case you're adding water, add a sprinkle of salt.
- Lastly add the shredded chicken and drizzle lemon juice.
- Taste test: Add salt if bland & to increase flavor adjust herbs or pepper.
- Remove bay leaves before serving.
How to poach Chicken breast
- Season chicken breasts with salt and pepper and place them in a large pot. The breasts should cover the base of the pot. Don’t overlap of over crowd.
- Now add sufficient water to just cover the chicken (breasts should be completely submerged in water).
- On a medium high heat, bring it to a boil. Once boiling, maintain a medium heat and let it boil for another 8-12 minutes or until the chicken breast are well cooked.
- Once cooked, discard the water and let the chicken cool before shredding/ dicing.
- Use as desired.
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