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To make a great chicken noodle soup, you need simple, fresh ingredients. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups chicken broth - 2 cups cooked chicken, shredded - 2 cups egg noodles - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) These ingredients create a warm and tasty soup. The chicken broth gives it depth. Fresh veggies add crunch and color. To cook your chicken noodle soup, you’ll need a few basic tools: - Large pot - Cutting board - Sharp knife - Wooden spoon - Measuring spoons - Ladle - Serving bowls These tools will help you prepare and serve your soup easily. A large pot is key for making enough soup for everyone. Using fresh herbs and spices can boost flavor. Here are some great options: - Fresh parsley - Bay leaves - Fresh thyme - Fresh rosemary Adding these fresh herbs gives your soup a vibrant taste. They make your dish feel special and fresh. For a unique twist, try adding a squeeze of lemon for brightness. This will enhance the flavors and make every spoonful delightful. For the full recipe, check out the instructions later. Start by gathering all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups chicken broth - 2 cups cooked chicken, shredded - 2 cups egg noodles - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) Chop the onion, carrots, and celery. Mince the garlic. This helps the flavors mix well. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté until it turns translucent. This takes about 3-4 minutes. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes. Stir often. You want the veggies to soften. Next, add the dried thyme and rosemary. Mix these herbs in well. They add nice flavor to your soup. Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer. This is where the magic happens! Add the shredded chicken and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully. Now, stir in the egg noodles. Cook for an additional 8-10 minutes. Check the noodles to ensure they are tender. After that, season the soup with salt and pepper to taste. Remove the pot from heat. Garnish with fresh chopped parsley. Your soup is now ready! Serve it in warm bowls with crusty bread on the side. This classic chicken noodle soup is the perfect comfort food. For the full recipe, check out the earlier section. To boost the flavor of your chicken noodle soup, consider adding more veggies. You can try peas, corn, or even spinach. Each of these adds great taste and color. A splash of lemon juice brightens the soup, making it fresh. For spice lovers, a pinch of red pepper flakes adds warmth. If you want a richer taste, a tablespoon of soy sauce works wonders. Each ingredient brings its own charm and makes the soup your own. Cooking noodles right is key to a tasty soup. Add the noodles when the soup is almost done. This keeps them from getting too soft. For egg noodles, about 8 to 10 minutes is perfect. Test them a minute or two early. They should be tender but not mushy. If you cook them too long, the noodles soak up too much broth. Then your soup could turn thick and less enjoyable. Leftover chicken is a great time-saver for this soup. Shred any cooked chicken you have and add it to the pot. This cuts down on prep time and still gives great flavor. You can use rotisserie chicken, grilled chicken, or even baked chicken. Just make sure to warm it through before serving. This way, you get a hearty meal with little effort. It’s a clever way to make a quick dinner when you’re busy. {{image_2}} You can make chicken noodle soup healthier by lowering the sodium. Choose low-sodium chicken broth. This lets you control the salt. You can also swap the egg noodles for gluten-free noodles. Look for rice or quinoa noodles. These options keep the soup tasty while being kinder to your body. You can give your soup a global spin! Try adding ginger and lemongrass for a Thai vibe. For a Mexican twist, add lime juice and cilantro. A hint of curry powder gives it an Indian flair. Each change brings a new flavor without losing the comfort of the classic soup. Adding veggies boosts health and flavor. You can toss in spinach or kale for extra greens. Peas and green beans add color and sweetness. Try zucchini or bell peppers for a crunchy texture. Each bite becomes more nutritious and exciting. Plus, these additions make the soup even more filling! To store your chicken noodle soup, let it cool first. Once cool, transfer it to an airtight container. This keeps the soup fresh for up to three days in the fridge. Make sure the lid is tight to prevent spills or strong odors from getting in. Label the container with the date, so you know when you made it. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly and label them with the date. Your soup can last up to three months in the freezer. For best results, avoid freezing the noodles. They can get mushy when thawed. When you are ready to enjoy the soup, reheat it gently. Pour the soup into a pot and warm it over medium heat. Stir it often to make sure it heats evenly. If the soup is too thick, add a splash of broth or water. You can also microwave it in a bowl with a cover, stirring halfway through. This keeps the flavor fresh and delicious. I recommend using boneless, skinless chicken breasts or thighs. Thighs give more flavor. You can also use a whole chicken for richer broth. Cooking the chicken first helps create a tasty base. Yes, you can! Just add all your ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method lets flavors blend well and makes it super easy. Chicken noodle soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. To keep it fresh longer, let it cool before putting it in the fridge. Serve your soup with crusty bread or crackers for dipping. A side salad also pairs well. You can even add a simple fruit dish for a fresh touch. Yes, you can use any type of noodle you like! Egg noodles are classic, but you can try rice noodles or whole wheat pasta. Just adjust the cooking time based on the noodle type. For the full recipe, check the section above. In this article, we covered how to make classic chicken noodle soup. We discussed essential ingredients, tools, and herbs that add flavor. You learned simple steps to prepare and cook the soup. Tips for enhancing flavor, timing noodles, and using leftovers help make it even better. We explored healthy alternatives and ways to store the soup properly. This dish is not just a meal; it's comfort in a bowl. Enjoy your homemade soup and get creative with your variations!

Classic Chicken Noodle Soup

Warm up your days with this comforting classic chicken noodle soup recipe! With simple ingredients like tender chicken, fresh veggies, and nourishing broth, this soup is perfect for cozy nights and family gatherings. It’s easy to prepare in just 45 minutes, making it a weeknight favorite. Click through to discover step-by-step instructions and tips to make it the best soup ever! Enjoy a bowl of warmth and love today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

6 cups chicken broth

2 cups cooked chicken, shredded

2 cups egg noodles

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.

      Add the dried thyme and rosemary, mixing well to combine the flavors.

        Pour in the chicken broth and bring the mixture to a boil.

          Once boiling, reduce the heat to a simmer and add the shredded cooked chicken.

            Allow the soup to simmer for about 15 minutes, letting the flavors meld.

              Stir in the egg noodles and cook for an additional 8–10 minutes, or until the noodles are tender.

                Season the soup with salt and pepper to taste.

                  Remove from heat and garnish with fresh chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                      - Presentation Tips: Serve the soup in warm bowls with crusty bread on the side, and a sprig of parsley on top for a fresh touch.