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Whether you’re feeling a little under the weather or just want to cozy up with a yummy meal on a rainy night, this traditional chicken noodle soup is the answer. With a tasty broth, tender chicken, and a colorful mixture of vegetables, this soup is sure to please. Of course, homemade broth makes chicken noodle soup perfectly savory and robust, so if you’re wondering how to make Homemade Chicken Broth, I’ve got you covered!
Although I provide a list of vegetables under the ingredients list below, there are no set rules regarding what vegetables you should add. The ones I included will create a simple, deliciously soothing, healing-rich soup. However, everyone has their own preferences, and you can’t go wrong with most vegetables in chicken soup—so long as there are many!
The Best Noodles for a Yummy Chicken Noodle Soup
Pasta noodles are a huge blessing in life. A fantastic pasta dish combines a light white wine sauce with thin noodles like angel hair, whereas heavier vodka sauces are paired with a fuller rigatoni or penne noodle. There is an art to choosing what noodle best completes your dish, and there is no exception when it comes to chicken noodle soup.
I’ve seen chicken noodle soups made with egg noodles, spaghetti, linguine, rotini… the list goes on! It really comes down to your preference. If you want your soup to be heartier and more filling, you may lean toward egg noodles or rotini. On the other hand, you should choose spaghetti or linguine if you’re going for a lighter meal that is more like a true soup than a stew. Just make sure to break up longer noodles into bite-sized bits!
What Vegetables Should I Add?
When it comes to making chicken soup, you can add whatever vegetables you like. The traditional vegetables include celery, carrots, and onions, but feel free to add your favorite vegetables. There are no rules! You can add corn, potatoes, spinach, radishes, and even beans.
Storage and Reheat Instructions
Once you complete your traditional homemade chicken noodle soup, you can store it in the refrigerator in an airtight container for 3-4 days. I highly suggest you keep the noodles separate from the soup, as they can become soggy if they sit in the broth for too long. If you store it in the freezer in freezer-safe bags or containers, it will last up to 3 months. You can reheat this soup on the stovetop or in the microwave at medium heat; stir it occasionally!
Preparation
In a large pot over medium heat, add 2 tablespoons of butter and chopped onion. Sauté for about 2 minutes. Then add the celery and carrots, mix, and sauté for another 2 minutes.
Stir in the tomato paste, salt, black pepper, chili powder, and fresh thyme. Mix well and sauté for another 2 minutes.
Add the chicken broth and bring it to a boil.
Once boiling, lower the heat, add the noodles, and let simmer until they are cooked. (Check the cooking time on the box of whatever noodles you choose!) Then add the shredded chicken and bring it to a boil for the last time!
Sprinkle some fresh parsley on top if you like and adjust the seasoning accordingly. Enjoy!
Ingredients:
Adjust Servings
| 4 stalks celery (chopped) | |
| 3 carrot sticks (chopped) | |
| 1 large onion (chopped) | |
| 4 ounces noodles of your choice | |
| 8 to 10 cups chicken broth at room temperature | |
| 2 tablespoons butter | |
| 1 tablespoon tomato paste | |
| ¼ cup chopped parsley | |
| 2 tablespoons fresh thyme or 2 teaspoons of dry thyme | |
| 1 tablespoon salt | |
| ½ tablespoon black pepper | |
| 1 teaspoon chili powder | |
| About 8 to 10 oz cooked chicken breast, shredded |
Preparation
Rana’s Notes!
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