Chicken Noodle Soup – This quick and delicious recipe to make a classic chicken noodle soup is one of my favorites and I am sure it will become one of yours. It is not only super easy to make but it also packs a ton of flavor with just a handful of ingredients, which makes it the perfect meal to serve as soon as the weather starts to get a little chilly.
What better way to celebrate soup season than with a big bowl of this wonderful chicken noodle soup? It takes no time at all and it’s mainly because I almost always use rotisserie chicken to make it. I simply love the amount of flavor it gives this soup and I can add as much or as little of it as I want.
Another great reason why I love this recipe is because you can change up the ingredients to your liking and it still comes out fantastic. Feel free to use homemade chicken stock or store-bought. Use any kind of pasta that you want like egg noodles, shell noodles, macaroni, and farfalle, to name a few. Add your favorite herbs like rosemary, thyme, oregano, parsley, and sage. And if you squeeze in a tiny bit of lemon juice right before serving, it turns out amazing.
The ingredients you will need:
- Oil: Or butter to cook the vegetables.
- Vegetables: I always use the “holy trinity” to make it, which consists of carrots, celery, and onion. I also add one or two cloves of garlic because I am in love with it.
- Stock: My favorite is low-sodium chicken stock or broth but you can also use vegetable stock.
- Herbs: Use your favorite herbs to make this delicious soup. My go-to herbs are always rosemary and thyme.
- Pasta: Add your favorite short-cut pasta like egg noodles, farfalle, macaroni, and fusilli.
- Chicken: You can use oven-baked or boiled chicken but I love using rotisserie chicken. It saves up so much time and the amount of flavor you get from it is incredible.
- Salt and pepper: As with any recipe, add it to taste.
How to make it:
- Cook the vegetables in a large pot with a little bit of oil until they are soft.
- Add the chicken stock, and herbs, season with salt and pepper, and let it come up to a boil.
- Cook your favorite pasta in the boiling broth according to the instructions on the package.
- A few minutes before the pasta is al dente, you can add as much shredded chicken as you want.
- Squeeze a little lemon juice if you want and serve.
If you want to store this soup in the freezer all you have to do is undercook the noodles and not add the chicken. Whenever you’re ready to serve it just thaw it over medium heat and add fresh shredded chicken.
This quick and delicious recipe is not only super easy to make but it also packs a ton of flavor with just a handful of ingredients, which makes it the perfect meal to serve as soon as the weather starts to get a little chilly.
- 2 tbsp olive oil or butter
- 2 large carrots, diced
- 2 ribs celery, diced
- ½ onion, diced or grated
- 1 clove garlic, minced
- 8 cups (1.89 liters) chicken stock or broth (More if needed)
- ¼ tsp dried rosemary or to taste
- ½ tsp dried thyme or to taste
- 1 chicken bouillon (Optional)
- Salt and pepper to taste
- 12 oz wide egg noodles or your favorite short-cut pasta
- 2–3 cups (250g – 375 g) shredded cooked chicken (You can use store-bought rotisserie chicken to save time)
- Add oil or butter to a large pot or Dutch oven and heat over medium heat.
- Add the carrots, celery, and onion and cook until they begin to soften, about 3-5 minutes.
- Stir in the chopped garlic and cook for another 60 seconds.
- Pour in the chicken stock and add the herbs, chicken bouillon, and season with salt and pepper.
- Bring stock to a boil and then add the pasta. Cook according to the instructions on the package or until al dente. Depending on the pasta you are using this can take anywhere from 6-11 minutes.
- A few minutes before the pasta is ready, you can add the shredded chicken and let it simmer for a few more minutes. If the liquid has reduced more than needed, you can add more chicken stock or water.
- Check for seasoning and add more salt and pepper if needed before serving.
Storage: You can store this soup in the fridge in an airtight container for up to 5 to 7 days or in the freezer for up to 6 months.
Keywords: Chicken, Fall, Main Dish, Pasta, Soups