Published: by Nikiweinstock · This post may contain affiliate links · Leave a Comment
Jump to Recipe Print Recipe
This delightfully Easy Chicken Noodle Soup recipe is not just any recipe—it's my absolute favorite and one of the first I ever developed! It's perfect for when you're feeling under the weather or craving a hearty, filling, and soothing dish.
My Easy Chicken Noodle Soup is a bowl of pure comfort and warmth. Its a combination of flavors that comes together with sautéed aromatics, fresh dill, tender chicken, and perfectly cooked noodles. It's a hug in a bowl, providing not just nourishment but is a soup you'll want all year long.
Jump to:
- Why You'll Love This Easy Chicken Noodle Soup :
- Ingredients + Notes:
- How to Make Easy Chicken Noodle Soup Step-By-Step:
- Frequently Asked Questions:
- More Easy Dinner Recipes You'll Love
Why You'll Love This Easy Chicken Noodle Soup :
- Soothing: This soup is the epitome of comfort food. It's like a remedy for the soul, bringing comfort and warmth with every spoonful!
- Easy Prep: It's a super simple recipe that doesn't compromise on taste. Effortless to make, but it is full.
- Perfect Freezer Meal: Ideal for batch cooking, this soup freezes exceptionally well, making it a lifesaver for busy days or unexpected cravings.
- Family Friendly: It's a hit with kids and adults alike, making it a go-to recipe!
Ingredients + Notes:
- Bone-in Skin on Chicken Breast - Opt for bone-in, skin-on chicken breasts. This is because the bones will add a lot more flavor to the soup for richer flavor.
- Yellow Onion
- Garlic
- Carrots
- Celery
- Fresh dill- Fresh dill adds a lot of flavor to the soup! If you cannot access you can use 1 teaspoon of dried dill.
- Olive oil
- Noodles of choice- Feel free to experiment! Egg noodles are classic, but try whole wheat or even rice noodles for a unique twist.
- Chicken stock - I use 8 teaspoon of this chicken bouillon mixed in with 8 cups of water.
How to Make Easy Chicken Noodle Soup Step-By-Step:
In a large pot, heat olive oil over medium-low heat.
Sauté onions until translucent, then add minced garlic and sauté for 1-2 minutes until fragrant.
Add diced carrots and celery, sauté until slightly softened.
Stir in fresh dill and pour in chicken stock. Bring to a boil.
Add chicken breasts, cover, and reduce heat to low. Simmer for 1 hour.
Remove cooked chicken breasts, discard skin and bones, and shred the meat. Return shredded chicken to the pot.
In a separate pot, cook noodles according to package instructions.
Serve hot by placing a portion of noodles in each bowl and ladling the chicken soup over them.
Easy Chicken Noodle Soup Tips and Tricks:
- Make a big batch and freeze individual portions for quick and easy meals later.
- Play around with different noodle types to keep things interesting!
- Add chili flakes for a kick of spice.
Frequently Asked Questions:
Q: Can I use boneless, skinless chicken breasts?
A: Absolutely, I used to always use boneless skinless chicken breast! but using bone-in, skin-on breasts will enhances the depth of flavor. If using boneless, skinless, make sure to remove the chicken earlier so it does not dry out.
Q: Can I Freeze the Chicken Noodle Soup?
A:Yes, this soup is an excellent freezer meal without the noodles. Allow it to cool completely before transferring it to airtight containers or freezer bags. Once you're ready to eat, thaw, cook noodles and combine!
Q: Why Should I Cook the Noodles Separately?
A: Cooking the noodles separately is recommended, especially if you plan to freeze or refrigerate portions of the soup. When noodles are added directly to the broth and stored, they tend to absorb a significant amount of liquid, resulting in a softer texture upon reheating. Cooking them separately ensures your noodles maintain their ideal consistency even after storage.
Easy Chicken Noodle Soup
This chicken noodle soup is perfect for when you're feeling under the weather or craving a hearty and filling dish - and it's easy to make!
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Ingredients
- 1 tablespoon olive oil
- 1 large onion 1 ½ cups diced onion
- 4 cloves garlic minced
- 1 cup carrots peeled and diced
- 1 cup celery diced
- 1 tablespoon fresh dill
- 2 chicken breasts bone-in, skin on (around 1-1.5 lb)
- 8 cups chicken stock
- 8 oz noodles of choice
Instructions
In a large pot, heat olive oil over medium-low heat.
Add diced onions and sauté until they begin to become translucent.
Add minced garlic and continue sautéing for 1-2 minutes until fragrant.
Add in the diced carrots and celery into the pot. Sauté the vegetables until they begin to soften slightly.
Stir in the fresh dill and pour in the chicken stock and bring the mixture to a gentle boil.
Place chicken breasts into the pot and cover the pot. Reduce the heat to low, allowing the soup to simmer for approximately 1 hour.
After an hour, remove the cooked chicken breasts from the pot.
Discard the skin and bones, then shred the chicken meat.Return the shredded chicken to the simmering soup.
In a separate pot, cook the noodles according to the package instructions.
Place a portion of the cooked noodles into each serving bowl.
Ladle the hot chicken soup over the noodles.
Notes
- For the broth, use this chicken bouillon powder mixed with water.
- This soup freezes well without noodles.
- Adding noodles directly to the broth is suitable for immediate consumption. If planning to freeze or refrigerate, cook noodles separately to avoid them absorbing too much liquid during storage.
- Meat Sauce Recipe
- Simple Crispy Baked Schnitzel
- Chicken Pot Pie With Biscuits
- Italian Wedding Soup
Reader Interactions
Comments
No Comments
