With just a little over 30 minutes you can have a flavorful and hearty meal of homemade chicken noodle soup to warm up on those cold days.
Why this Homemade Chicken Noodle Soup over others?
- I’m not one for bland flavored food so this recipe really packs some flavor
- You can make this one in a little over 30 minutes. Nothing beats a quick meal
- No egg noodles like so many other recipes. I’m not the biggest fan of egg noddles and this recipe uses real noodles like in the soup you use to have as a kid
What to serve with Homemade Chicken Noodle Soup
- Crackers and other toasted forms of bread
- Cornbread is a household favorite around here. Check out my Chipotle Pepper Jack Cornbread to have some cornbread with a kick
- Salad is a great combo with soup like this Chopped Caesar Salad
- Sandwiches is also a fan favorite like a panini
- Roll ups or wraps like these Spinach and Feta Rolls
How long does this soup last?
Refrigerated this soup is good for 3-4 days in an air tight container
Can this soup be frozen?
This homemade chicken noodle soup is perfect for making ahead of time or even doubling the recipe and freezing for later. You would do all the steps until adding the noodles and leave the noddles out before freezing
Let the soup completely cool and seal in an air tight container and freeze. When it’s time to defrost take out of the freezer and refrigerate over night. Heat on the stove and add some cooked noddles to the soup and serve.
Ingredients for Homemade Chicken Noodle Soup
- Shredded Chicken– Rotissere chickens are great for this soup. Or you can cook your own chicken and shred it yourself like this Cilantro Lime Beer Can Chicken
- Sweet Onion– I prefer sweet onions over any other time. Just be sure and chop it in small pieces
- Celery– about half a stock of celery for this recipe. Chop thin so it cooks faster
- Matchstick Carrots– I love using matchstick carrots when I can. Plus they cook fast too.
- Minced Garlic– I love using fresh garlic and a garlic press comes in quite handy when needing minced garlic fast
- Angel Hair Pasta– Angel hair pasta is my favorite. It doesn’t take as long to cook either
- Chicken Broth– I prefer to use regular chicken broth over low sodium for this recipe. If you want to make your own chicken stock check out this recipe from Taking Time for Mommy
- Thyme– I used dried thyme for this recipe and it still brought out a good flavor. You can always use fresh thyme if you have some on hand
- Lemon Zest and Juice– I think the zest really brings a little zing to this hearty soup and a little lemon juice never hurt anything
- Salt and Pepper– I start off by using about a 1/4 TSP of each, but usually add a little more salt. Salt really brings out the flavors
- Olive oil– for cooking your veggies
- Bay Leaves– for shimmering in some extra flavor
- Fresh Parsley– this is simply a garnish but really brings a pop of color to the soup
Cooking the Veggies
Start by taking a large pot or dutch oven and place over high heat and add olive oil (Photo 1) Add the chop onions to the pot (Photo 2) and then the celery (Photo 3) and carrots (Photo 4) and cook for 8 minutes
Add the minced garlic to the pot (Photo 5) and then the thyme (Photo 6) and stir around (Photo 7) and cook for 5 minutes
Making Homemade Chicken Noodle Soup
Add the shredded chicken to the pot (Photo 9) and then the chicken broth (Photo 10) Take the lemon and use a zester to zest it (Photo 11) and then squeeze half of the lemon in the pot (Photo 12) be sure to not get any seeds in the soup
Add salt and pepper to the soup (Photo 13) and stir (Photo 14) and bring to a complete boil. Once the soup is boil snap noddles in bite size pieces and add to the soup (Photo 15) and add bay leaves (Photo 16) Once the noodles are cooked remove from heat and serve
Tips for this recipe
- Cut the onions and celery thin so they cook faster. If you rather have crunchy veggies you can either cut bigger chunks or not cook them as long
- Be sure and put the noodles in only after it has began to boil and turn off the heat as soon as the noodles are cooked. If cooked too long the noodles will get too soggy
- If you are wanting to freeze this soup for later don’t add the noodles to the soup. Once ready to eat defrost in the refrigerator and after heating add cooked noodles.
Want more soup recipes?
Mexican Chicken Tortilla Soup
Ham and White Bean Soup
Spicy Asian Chicken Soup
Tom Kha Gai
Or check out all my Entrees to find your new favorite recipe
Chicken Noodle Soup
Ingredients
- 4 cups of shredded or chopped chicken
- 1 1/2 cups of chopped celery
- 2 cups jullian or chopped carrots
- 1/2 onion chopped
- 8 cups of chicken broth
- 1 TBSP minced garlic
- 1 TBSP olive oil
- 2 Bay leaves
- 1 Lemon zest plus half lemon juice
- 1/4 cup of fresh parsley
- 1/2 box of angle hair pasta or spagehtti
- 1/2 TSP thyme
- salt and pepper to taste
Instructions
- In a large pot add oil and celery, onions and carrots and cook for 8 minutes over medium high heat
- Add garlic and thyme and cook for another 5 minutes
- Add broth, chicken, bay leaves, parsley, and lemon zest and juice and bring to a boil.
- Add salt and pepper to taste
- Break pasta into inch pieces and add to soup and cook until pasta is done and remove from heat
Notes
- Cut the onions and celery thin so they cook faster. If you rather have crunchy veggies you can either cut bigger chunks or not cook them as long
- Be sure and put the noodles in only after it has began to boil and turn off the heat as soon as the noddles are cooked. If cooked too long the noodles will get too soggy
- If you are wanting to freeze this soup for later don’t add the noddles to the soup. Once ready to eat defrost in the refrigerator and after heating add cooked noodles.
Nutrition
Update Notes; This recipe was originally posted in February of 2018, but was republished with new photos, cooking tips, recipe tweeks, and step by step picture instructions in December 2019
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