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To make a hearty chicken noodle soup, gather these key ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 6 cups chicken broth - 2 cups cooked chicken, shredded (rotisserie is great!) - 2 cups egg noodles - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients form the base of your soup. Olive oil adds richness, while onion and garlic bring depth. Carrots and celery add sweetness and crunch. Chicken broth is the heart of the soup, and the shredded chicken makes it filling. Egg noodles provide that comforting texture. You can boost your soup's flavor by adding a few optional ingredients: - Fresh lemon juice for brightness - A dash of hot sauce for heat - Green peas for sweetness - Fresh herbs like dill or thyme for freshness These additions can elevate your dish. A splash of lemon juice adds a nice zing. Hot sauce can warm things up if you like spice. Peas give a pop of color and sweetness, while fresh herbs enhance the aroma. Not every ingredient works for everyone. Here are some ideas for substitutes: - Use vegetable broth for a vegetarian option. - Swap egg noodles for gluten-free pasta if needed. - For lower fat, use skinless chicken breast. - Try adding firm tofu for a plant-based protein. These swaps can make the recipe fit your needs. You can still enjoy a comforting soup, no matter your dietary choices. If you're looking to make it healthy, focus on the broth and veggies. For the complete recipe, check out the Full Recipe. To start, gather all your ingredients. You need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 6 cups chicken broth - 2 cups cooked chicken, shredded - 2 cups egg noodles - Salt and pepper to taste - Fresh parsley, chopped Chop the onion, garlic, carrots, and celery. This makes cooking easier. Set them aside in separate bowls. Now, let’s cook! Heat the olive oil in a large pot over medium heat. Add the diced onion first. Sauté it for about five minutes until it looks clear. Next, stir in the minced garlic. Cook it for one more minute. This will add great flavor! Add the sliced carrots and celery to the pot. Cook these for four to five minutes until they begin to soften. It’s time to add the herbs! Sprinkle in the dried thyme, oregano, and bay leaf. Mix everything well. Pour in the chicken broth, bringing the pot to a gentle boil. Once it bubbles, add the shredded chicken and egg noodles. Now, reduce the heat and let it simmer for about ten minutes. The noodles should be tender when you check. Taste your soup. Add salt and pepper as needed. Remove the bay leaf before you serve. Ladle the soup into bowls. Don’t forget to garnish with chopped parsley for a burst of flavor! To keep your noodles just right, cook them until they are tender but not mushy. If you want firmer noodles, you can cook them separately and add them just before serving. This way, they won’t soak up too much broth. Now you have a warm, comforting bowl of chicken noodle soup! For the full recipe, check the earlier section. Enjoy your delicious creation! I love making extra chicken noodle soup. It’s great for busy days. To store your soup, let it cool first. Then, pour it into airtight containers. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it. Use freezer-safe bags or containers and label them. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often until it’s hot. You can also use the microwave, but stir it halfway through to warm it evenly. Want to boost the flavor? Here are my favorite tips. - Add a splash of lemon juice for brightness. - Toss in fresh herbs like dill or basil. - Use homemade broth for deeper taste. - Try adding a pinch of red pepper flakes for heat. These small changes can make a big difference in taste! Avoid these common mistakes for the best soup. - Don’t skip the sautéing step. It builds flavor. - Always season as you go. It helps develop taste. - Avoid overcooking the noodles; they should be tender but firm. - Don’t forget to remove the bay leaf before serving. These tips will help keep your soup delicious! For a full recipe, check out the Cozy Chicken Noodle Soup recipe above. {{image_2}} You can add fun flavors to chicken noodle soup. Try using different herbs like basil or rosemary. You can also swap egg noodles for rice or quinoa. These changes give you new tastes. Some people like to add a splash of lemon juice for brightness. You can even make it spicy by adding a pinch of red pepper flakes. All these options make your soup unique and exciting. To make a low-sodium version, use low-sodium chicken broth. This helps cut down on salt but keeps good flavor. For a gluten-free option, switch egg noodles for gluten-free pasta. Look for rice noodles or chickpea pasta at the store. These options fit many diets and still taste great. You can enjoy your homemade chicken noodle soup without worry! Adding extra veggies boosts nutrition and flavor. Consider adding spinach, peas, or even corn. These veggies cook quickly and add nice color. If you want more protein, try adding beans or tofu. They make the soup heartier and more filling. Remember, the more colorful your soup, the more appealing it looks. You can find the full recipe to guide you through these variations. To keep your chicken noodle soup fresh, use airtight containers. Glass or plastic containers work well. Let the soup cool before sealing it. Store it in the fridge for up to four days. Always label the containers with the date you made it. This helps you keep track of freshness. Freezing chicken noodle soup is easy. First, cool the soup completely. Next, pour it into freezer-safe bags or containers. Leave some space at the top because the soup will expand when it freezes. Make sure to label the bags with the date. You can freeze the soup for up to three months. When you're ready to eat, thaw it in the fridge overnight. Homemade chicken noodle soup lasts about four days in the fridge. If you freeze it, it can last about three months. Always check for any off smells or changes in color before eating leftovers. If you notice anything unusual, it's best to toss it. Enjoy your cozy soup without worry! For the detailed recipe, check the Full Recipe. The best chicken for soup is a rotisserie chicken. It has great flavor and saves time. You can also use skinless chicken breasts or thighs. Thighs add more richness. If you have leftover chicken, that works too! Just make sure to shred it well for easy eating. Yes, you can make chicken noodle soup in a slow cooker. Start by adding all the ingredients, except the noodles. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking. This keeps them from getting mushy. It’s a great way to let flavors blend while you go about your day. If your soup is too watery, there are simple ways to thicken it. You can add a cornstarch slurry. Mix equal parts cornstarch and cold water. Stir this mix into your soup and cook for a few minutes. Another way is to blend some of the soup and stir it back in. This adds body without losing flavor. For more tips, check out the Full Recipe. Making homemade chicken noodle soup is a fun and rewarding task. We covered key ingredients, from the essentials to optional ones that boost flavor. I shared easy steps for prep and cooking, plus tips to get the noodles just right. We looked at variations, healthy options, and how to store your soup. In the end, remember that soup-making can be both simple and creative. Enjoy your cooking and feel free to experiment with flavors!

Homemade Chicken Noodle Soup

Warm up your day with this cozy chicken noodle soup recipe! Packed with tender chicken, hearty vegetables, and delicious egg noodles, this comforting dish is perfect for chilly nights. Discover the easy steps to create this delicious soup in just 30 minutes using simple ingredients. Click through to explore the full recipe and enjoy a bowl of warmth that everyone will love! Your taste buds will thank you!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

6 cups chicken broth

2 cups cooked chicken, shredded (rotisserie is great!)

2 cups egg noodles

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

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

      Add the sliced carrots and celery to the pot and cook for about 4-5 minutes until they start to soften.

        Sprinkle in the dried thyme, oregano, and bay leaf, mixing well to combine.

          Pour in the chicken broth, bringing the mixture to a gentle boil.

            Once boiling, add the shredded chicken and egg noodles. Reduce the heat to a simmer and cook for about 10 minutes, or until the noodles are tender.

              Season with salt and pepper to taste, adjusting as needed.

                Remove the bay leaf before serving.

                  Ladle the soup into bowls and garnish with fresh parsley for added flavor and color.

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

                      - Presentation Tips: Serve the soup in rustic bowls, adding a sprinkle of additional parsley on top for brightness. Consider serving with crusty bread for dipping!