This chicken noodle soup is packed full of fresh and healthy ingredients. It’s so easy to make, and has so much delicious flavor. It’s the perfect bowl of comfort!
A big bowl of homemade chicken noodle soup is one of the ultimate comfort foods. It’s warm, and full of the best flavorful broth, lots of chicken, and vegetables!
This soup tastes great with chicken or turkey, and would be a great way to use up leftover Thanksgiving turkey or rotisserie chicken meat.
I first shared this recipe over at Dessert Now Dinner Later.
This chicken noodle soup is made in only about 30 minutes instead of taking hours to make, like some old fashioned chicken soup recipes. It’s a quicker version, but still packed with so much flavor, lots of meaty chunks, vegetables, and noodle-ey goodness in the perfect savory seasoned broth.
How to make chicken noodle soup?
This chicken soup is so easy to make. You’ll just need carrots, celery, onion, chicken broth, salt and pepper, herbs, shredded chicken, and egg noodles.
First you’ll heat up some oil in a large stock pot over medium heat. Add in the carrots, celery, and onion once the pan is hot and saute them for 6-7 minutes, stirring occasionally until the vegetables begin to soften.
Then add in your chicken broth, salt and pepper, italian seasoning, and bay leaves and bring it to a boil. Cook over a gentle boil until the vegetables are nice and tender. Add in the chicken and egg noodles, and cook about 8-10 minutes until the noodles are cooked al dente. You can add more chicken broth to the pot as needed if too much evaporates while it’s cooking.
Remove the bay leaves. Add any more salt and pepper to you need to taste, and serve it hot with some warm bread or rolls.
How long does chicken noodle soup last?
This soup should stay good in the fridge for 3 to 4 days in a covered container. The noodles may start to get softer soaking in the soup, so if you want them more al dente I recommend cooking them separately, and adding them to as much soup as you’re eating at a time.
The soup can also be frozen to store for longer. It’s a great recipe to make a double bath so you can eat some now and store the rest for a rainy day. However if you want to freeze some, make it up to the point of adding in the chicken, but don’t add in the noodles as well. Pasta doesn’t freeze well in liquid and gets super mushy and too soft.
So instead when you want to heat up the frozen soup, you’ll put it in the fridge overnight to defrost. Reheat it on the stove, then you can add in the noodles to cook in the soup (you may need to add a little extra liquid as they’ll soak some up then) or add already cooked noodles to the hot soup. This homemade chicken noodle soup should last in the freezer in an airtight bag or container for 3 to 4 months.
With the cold weather that we will be having for the next couple months, here at least, this chicken noodle soup is sure to be a winner. It’s perfect for warming up on a cold day!
You will love the classic comfort flavors in this soup, and everyone will gobble it right up. It’s especially delicious served with a big loaf of crusty bread, or crackers.
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Chicken Noodle Soup
- 1 TBS olive oil
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1/2 cup onion (chopped)
- 10 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 TBS Italian seasoning
- 2 bay leaves
- 3 cups shredded chicken (or shredded turkey)
- 10 oz egg noodles
- Add oil to large stock pot and heat over medium heat.
- Add carrots, celery and onion to the pot, and saute for about 6-7 minutes until the vegetables begin to soften.
- Add the chicken broth, salt, pepper, Italian seasoning and bay leaves and bring to a boil.
- Cook over a gentle boil for about 5 minutes or until the vegetables are tender.
- Add in the chicken (or turkey) and egg noodles and cook for about 10 minutes, or until the noodles are cooked al dente.
- Add more chicken broth as needed if the liquid level gets low as its cooking.
- Remove the bay leaves.
- Add any more salt or pepper as needed, to taste.
- Serve hot.
This chicken noodle soup recipe was first posted on February 20, 2014. Photos updated on January 13, 2020.