![To make a great chicken noodle soup, you need some key items. Here’s what you’ll need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, diced - 3 garlic cloves, minced - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 teaspoon dried thyme - 1 bay leaf - 8 ounces egg noodles - 1 cup frozen peas - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a warm and tasty soup. The chicken gives protein, while the veggies add flavor and nutrition. You can take your soup to the next level with some optional ingredients. Try adding: - 1 teaspoon of lemon juice for brightness - A pinch of red pepper flakes for heat - Fresh herbs like dill or rosemary for extra taste These extras can make your soup unique. They help you personalize the flavor to your liking. If you don’t have some ingredients, don’t worry! You can swap them out. Here are some ideas: - Use vegetable broth instead of chicken broth for a lighter taste. - Chicken thighs can replace chicken breasts for richer flavor. - If you don’t have egg noodles, any pasta will do. Just cook it slightly less. These swaps keep the soup simple while still tasting great. You can easily adjust the recipe to fit what you have on hand. For the complete recipe, check out the [Full Recipe]. Start by gathering your vegetables. Chop one medium onion, slice two carrots, and dice two celery stalks. These three vegetables form the base of your soup. They add depth and flavor. Mince three garlic cloves for that perfect aroma. Heat one tablespoon of olive oil in a large stockpot over medium heat. Add the chopped onion, carrots, and celery. Sauté them for about five to seven minutes until they are soft. Stir in the minced garlic and cook for one to two minutes. This step makes your kitchen smell great! Now, it’s time to add the chicken. Place one pound of boneless, skinless chicken breasts into the pot. Pour in six cups of chicken broth to cover the chicken. Add one teaspoon of dried thyme and one bay leaf for flavor. Bring the mixture to a boil. Once it's boiling, lower the heat and let it simmer. Cook for 15 to 20 minutes, or until the chicken is fully cooked. Carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot, mixing it well with the broth. Next, stir in eight ounces of egg noodles and one cup of frozen peas. These add heartiness and texture to your soup. Cook for an additional seven to ten minutes, or until the noodles are tender. Don't forget to season your soup with salt and pepper to taste. Before serving, remove the bay leaf. This soup is best served hot, garnished with freshly chopped parsley for a pop of color. Enjoy your comforting easy chicken noodle soup! For the full recipe, check out the details above. To make your chicken noodle soup shine, I always add fresh herbs. Thyme and parsley bring a bright taste. You can also use lemon juice for a hint of acidity. A splash of soy sauce adds depth, too. If you like heat, try red pepper flakes. These small tweaks can turn good into great. After enjoying a bowl, store any leftover soup to keep it fresh. Use an airtight container to prevent spills and keep flavors in. Let the soup cool down before sealing it. This way, you avoid condensation that can make it watery. Store it in the fridge for up to three days. For longer storage, freeze it in individual portions. When reheating, do it gently. Use a pot on the stove for even heat. Stir it often to prevent burning. If you use a microwave, heat it in short bursts. Stir between each burst to warm it evenly. Add a splash of broth or water if it thickens too much. This keeps it delicious and comforting. {{image_2}} To make a gluten-free version, swap egg noodles for gluten-free pasta. Many brands offer tasty options. You can also use rice noodles for a different texture. Just remember to cook them according to package instructions. This way, you keep the soup's comfort while meeting dietary needs. For a vegetarian twist, replace the chicken with hearty vegetables. Try using mushrooms, zucchini, and bell peppers. Use vegetable broth instead of chicken broth. You can also add tofu for protein. This version is still warm and cozy, perfect for a chilly day. If you like heat, add red pepper flakes or diced jalapeños. You can also stir in a spoonful of sriracha or hot sauce. These spices will give your soup a nice kick. Adjust the heat to your taste. You can still enjoy the classic flavors while making it exciting. Explore these variations to find your favorite style. Each one offers a new way to enjoy my easy chicken noodle soup. For more ideas, check out the Full Recipe. Once your chicken noodle soup is ready, let it cool. Use an airtight container to keep the soup fresh. Be sure to store it in the fridge if you plan to eat it within a few days. This helps keep the flavors strong. Avoid leaving it out at room temperature. This can cause bacteria to grow. Use a spoon to serve the soup, so it stays clean. Freezing is a great way to store chicken noodle soup for later use. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. This way, you can easily keep track of how long it has been in the freezer. When you want to eat it, thaw it in the fridge overnight. Chicken noodle soup can last about 3 to 4 days in the fridge. If you freeze it, it will stay good for about 2 to 3 months. Be sure to check for any off smells before you eat it. If it doesn’t smell right, it's best to throw it away. This keeps you safe and healthy. For the best taste, eat the soup sooner rather than later. If you want more details, check the Full Recipe. To make Easy Chicken Noodle Soup from scratch, start with fresh ingredients. You will need olive oil, onion, carrots, celery, garlic, chicken breasts, and chicken broth. Heat the olive oil in a large pot. Add the onion, carrots, and celery. Cook them until they soften. Then add minced garlic and cook a bit more. Next, place the chicken breasts in the pot. Pour in the chicken broth, add thyme and a bay leaf, and bring it to a boil. After boiling, lower the heat and let it simmer. Once the chicken is cooked, shred it and return it to the pot. Add egg noodles and peas, and cook until the noodles are tender. Season with salt and pepper. Serve with parsley on top for a nice touch. You can find the full recipe above. Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred the chicken and add it when you would normally return the cooked chicken to the pot. This makes the soup even easier to prepare. You can skip cooking the chicken in the broth, and start adding the other ingredients right away. Avoid these common mistakes to make the best chicken noodle soup: - Overcooking the vegetables: They should be tender but not mushy. - Adding noodles too early: They can turn soggy if cooked too long. - Not seasoning enough: Taste as you go to get the right flavor. - Skipping the bay leaf: It adds great depth to the soup. - Not letting it simmer: This helps meld the flavors together. By keeping these tips in mind, you can make a delicious chicken noodle soup every time! In this guide, we explored making easy chicken noodle soup. You learned about key ingredients and fun variations. I shared tips to improve flavor and safe ways to store leftovers. Remember to pick fresh ingredients for the best taste. Whether you choose a classic recipe or a spicy twist, you can create a warm dish. Enjoy your cooking adventure and share your soup joy with others!](https://emmasdish.com/wp-content/uploads/2025/06/a8abc01f-2283-4b1e-aacb-1aa29c0460c5-250x250.webp)
Easy Chicken Noodle Soup
Warm up with this comforting easy chicken noodle soup recipe that’s perfect for any day of the week. Made with fresh ingredients like chicken, veggies, and flavorful herbs, this soup is a heartwarming dish that’s simple to prepare in just 40 minutes. Whether you're feeling under the weather or just need a cozy meal, this recipe fits the bill.