Looking for a hearty meal that warms the soul? This chicken noodle soup recipe is perfect for you. It combines tender chicken, egg noodles, and sweet corn, creating a dish that’s comforting and satisfying.
Why Make This Recipe
This chicken noodle soup is not only delicious but also packed with nutrients. It’s a great way to use leftover chicken, making it an economical choice. The combination of veggies and broth offers a healthy and filling meal that can be enjoyed any time of the year.
How to Make Chicken Noodle Soup
Ingredients:
- 3 cups chopped or shredded cooked chicken
- 8 ounces wide egg noodles
- 2 cups corn kernels (fresh, frozen, or drained canned corn)
- 8 cups chicken broth
- 1 medium yellow onion (diced)
- 2 large carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Directions:
- Melt the butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften.
- Stir in the garlic and thyme, cooking for another 30 seconds.
- Pour in the chicken broth and bring it to a gentle boil.
- Reduce to a simmer for 10-15 minutes.
- Add the corn and cooked chicken, simmering for another 3-5 minutes.
- Stir in the egg noodles and cook for 6-8 minutes, or according to the package directions, until just tender.
- Season with salt and black pepper. Add extra broth if needed.
- Let it rest briefly, then serve hot.
How to Serve Chicken Noodle Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh herbs like parsley or a squeeze of lemon for extra flavor. Pair it with crusty bread for a complete meal.
How to Store Chicken Noodle Soup
To store the soup, let it cool completely, then transfer it to airtight containers. It can be kept in the refrigerator for 3-4 days. For longer storage, freeze the soup in portions for up to 3 months.
Tips to Make Chicken Noodle Soup
- Use homemade chicken broth for the best flavor.
- Feel free to add your favorite vegetables, like peas or spinach.
- Adjust the seasoning to your taste. You can add more herbs for added flavor.
Variation
You can make a creamy version by stirring in a cup of heavy cream at the end of cooking.
FAQs
Can I use uncooked chicken in this recipe?
Yes, you can. Just cook the chicken in the broth first, then remove, shred it, and return it to the pot.Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients (except the noodles) to the cooker and let it cook on low for 6-8 hours. Add the noodles about 30 minutes before serving.Is this recipe gluten-free?
You can make it gluten-free by using gluten-free egg noodles. Check the packaging to ensure they meet your dietary needs.
Chicken Noodle Soup
Ingredients
Method
- Melt the butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften.
- Stir in the garlic and thyme, cooking for another 30 seconds.
- Pour in the chicken broth and bring it to a gentle boil.
- Reduce to a simmer for 10-15 minutes.
- Add the corn and cooked chicken, simmering for another 3-5 minutes.
- Stir in the egg noodles and cook for 6-8 minutes, or according to the package directions, until just tender.
- Season with salt and black pepper. Add extra broth if needed.
- Let it rest briefly, then serve hot.
