This Chicken Noodle Soup is warm and comforting, filled with juicy chicken and fresh vegetables. Perfect for chilly days or when you need a hug in a bowl!
My favorite part is how simple it is to make. Just toss everything in the pot, and let it bubble away while you enjoy the amazing smell. Who needs a fancy restaurant? 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both add great flavor to the soup. I usually go with olive oil for a lighter taste, but butter can add a richer creaminess. You could also use vegetable oil if that’s what you have on hand.
Chicken Broth: Low-sodium broth is my go-to to control the salt. If you’re short on broth, you can use water with a splash of soy sauce or even vegetable broth as a tasty alternative.
Vegetables: Onions, carrots, and celery (the classic mirepoix) give the soup its base flavor. Feel free to swap in other vegetables like peas, corn, or even leftover green beans to mix it up!
Chicken: Rotisserie chicken is super convenient and saves time. If you don’t have that, leftover cooked chicken or poached chicken works just as well. For a vegetarian version, try chickpeas or tofu!
Egg Noodles: Wide egg noodles are traditional, but you can use any pasta you have. Just keep an eye on cooking time; smaller pasta cooks faster!
How Do You Get the Best Flavor from Your Chicken Noodle Soup?
Building flavor is key, so start by sautéing your aromatics well. This step allows the onions, celery, and carrots to soften and release their delicious essence into the soup.
- Heat oil/butter in a pot over medium heat. Just before adding the veggies, wait until the oil shimmers or butter melts completely, ensures they sauté perfectly.
- Don’t rush the sautéing! It’s about 5-7 minutes until the vegetables are tender and the onions are translucent.
- Make sure not to skip simmering after adding the broth and seasonings; this melds all the flavors together!
Finally, taste and adjust the seasoning before serving. This little step can really bring your soup to life!
Chicken Noodle Soup with Vegetables
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 celery stalks, sliced
- 3 medium carrots, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 3 cups egg noodles or wide egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Chicken Noodle Soup takes about 15 minutes to prepare and an additional 20 minutes to cook. In total, you’re looking at around 35 minutes from start to finish! A quick and satisfying meal for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onions, celery, and sliced carrots. Sauté these delicious vegetables for about 5-7 minutes until they become soft and the onions turn translucent. This step builds flavor for the soup!
2. Add Garlic and Broth:
Now, stir in the minced garlic and cook for another minute until it becomes fragrant. Next, pour in the chicken broth, and toss in the bay leaves and thyme. Bring everything to a boil—you’ll love the smell that fills your kitchen!
3. Simmer and Season:
Once your soup is boiling, reduce the heat to let it simmer gently. Add salt and freshly ground black pepper according to your taste. Seasoning is vital for great flavor!
4. Add the Chicken:
Mix in the shredded chicken and let it cook in the broth for about 5 minutes. This allows the chicken to warm up and soak in those tasty flavors.
5. Cook the Noodles:
Now it’s noodle time! Add the egg noodles to the simmering soup and cook them according to the package instructions (usually about 7-8 minutes) until they’re tender and ready to enjoy.
6. Final Touches:
Once the noodles are cooked, carefully remove the bay leaves from the soup. Give it a final taste and adjust the seasoning if needed.
7. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle with freshly chopped parsley for that beautiful finishing touch. Serve it warm and perhaps with some toasted bread on the side for dipping!
Enjoy your warm and comforting Chicken Noodle Soup with fresh vegetables—perfect for cozy nights!
Can I Use Frozen Vegetables?
Absolutely! Frozen mixed vegetables can be a great shortcut. Just add them when you would normally add the fresh vegetables, and they’ll cook up nicely in the broth.
What If I Don’t Have Egg Noodles?
No worries! You can substitute egg noodles with any pasta you have on hand, like rotini or shell pasta. Just adjust the cooking time according to the package instructions for the pasta you choose.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through, adding a splash of broth if the soup thickens too much.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, use vegetable broth instead of chicken broth and substitute chickpeas or cooked lentils for the chicken. You can also load it up with more veggies for added flavor!
