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Classic Chicken Noodle Soup Simple and Hearty Recipe

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To make Classic Chicken Noodle Soup, you will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 carrots, peeled and sliced into rounds - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 8 cups low-sodium chicken broth - 2 cups shredded cooked chicken (store-bought rotisserie chicken works beautifully) - 2 cups egg noodles - 2 bay leaves - Fresh parsley, roughly chopped (for garnish) You can easily swap some ingredients if you have dietary needs. Here are a few ideas: - Olive oil can be replaced with avocado oil for a different flavor. - If you're short on time, use pre-chopped veggies. - For a vegetarian version, replace chicken broth with vegetable broth and skip the chicken. - Use gluten-free egg noodles if you need a gluten-free option. - Fresh herbs can replace dried herbs for a brighter taste. Selecting good ingredients makes a big difference. Here are some tips: - Choose fresh vegetables. Look for bright colors and firm textures. - Use low-sodium chicken broth. It helps control the salt level. - Opt for a rotisserie chicken that looks juicy and tender. - Fresh parsley should be vibrant and aromatic. Avoid wilted leaves. - Select high-quality egg noodles. They should feel firm and not too soft. These tips ensure your soup tastes great and is full of flavor. Use the freshest ingredients you can find for the best results. To start, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the finely diced onion. Sauté the onion for about 4-5 minutes. You want it to turn translucent and smell great. Next, add 2 minced garlic cloves. Stir in 3 sliced carrots and 2 sliced celery stalks. Cook these veggies for another 3-4 minutes. They should start to soften but still hold their shape. After your veggies soften, it’s time to add flavor. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Add a good pinch of salt and freshly ground black pepper too. Stir well and let the spices cook for about 1 minute. This step brings out their best flavors and scents. Now, pour in 8 cups of low-sodium chicken broth. Toss in 2 bay leaves for extra depth. Raise the heat until the soup boils. Once it’s bubbling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This lets all the flavors mix nicely. After that, stir in 2 cups of shredded cooked chicken. Add 2 cups of egg noodles next. Cover the pot again and cook for 8-10 minutes. You want the noodles tender and cooked through. Remember to remove the bay leaves before serving. Taste the soup and adjust the seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh parsley. Enjoy! To boost the flavor, use fresh herbs. Add thyme and oregano while cooking. You can also squeeze in lemon juice for brightness. A splash of soy sauce adds depth and umami. Consider adding a dash of hot sauce for a little kick. Cook egg noodles separately for best results. Boil them in salted water until tender but firm. Drain and rinse them under cold water to stop cooking. This way, they won’t soak up all the broth. Add them to the soup just before serving. Always taste your soup before serving. Use salt and black pepper to balance the flavors. If it tastes flat, add more herbs or a pinch of garlic powder. For a richer flavor, consider adding a bit of chicken bouillon. Adjust slowly, as you can always add more. {{image_4}} You can make chicken noodle soup healthier by using low-sodium broth. This helps cut down on salt without losing flavor. Add more veggies like spinach, kale, or zucchini. They add color and nutrients. You can also swap in whole-grain egg noodles for extra fiber. This makes the soup heartier and boosts its health benefits. For a creamy twist, add some milk or cream. Stir it in after you cook the noodles. This gives the soup a rich, smooth texture. You can also use a blend of cream cheese and broth for a lighter option. This version feels cozy and comforting, perfect for chilly days. If you need gluten-free noodles, look for rice noodles or gluten-free pasta. They work well in this soup, too. Just be sure to adjust the cooking time. You want them to be tender, but not mushy. This way, everyone can enjoy the soup, no matter their diet. After you enjoy your soup, let it cool. Pour any leftovers into an airtight container. Seal the container tightly. Store it in the fridge. It keeps well for about three to four days. If you want to keep it longer, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the container with the date. Your soup can last up to three months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the soup in a pot over medium heat. Stir it often to warm it evenly. Check the temperature and enjoy! Yes, you can use store-bought chicken for your soup. A rotisserie chicken works great. Just shred the meat and add it to the pot. This saves time and still gives you tasty soup. If you don’t have egg noodles, you can use other types of pasta. Try small shapes like elbows or shells. You can also use rice or quinoa for a different twist. Just adjust the cooking time as needed. Chicken noodle soup lasts about three to four days in the fridge. Store it in a covered container. If you want to keep it longer, freeze it for up to three months. Always reheat it until it's hot. This blog post covered all you need for classic chicken noodle soup. We discussed key ingredients, so you can adapt for dietary needs. I shared step-by-step instructions to make your soup easy and tasty. You learned tips to boost flavor and explore fun variations. Lastly, I provided storage and reheating advice to keep leftovers fresh. In conclusion, cooking chicken noodle soup is simple and rewarding. Enjoy making it your way!

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Warm, comforting, and packed with flavor, Classic Chicken Noodle Soup is a dish everyone loves. In this simple and hearty recipe, I’ll guide you through every step, from choosing the best ingredients to perfecting your broth. Whether you need a cozy meal or a quick dish to boost your mood, you’ll find all the tips you need right here. Let’s dive into making your new favorite soup!

Ingredients

List of Ingredients for Classic Chicken Noodle Soup

To make Classic Chicken Noodle Soup, you will need:

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 3 carrots, peeled and sliced into rounds

– 2 celery stalks, sliced

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– Salt and freshly ground black pepper to taste

– 8 cups low-sodium chicken broth

– 2 cups shredded cooked chicken (store-bought rotisserie chicken works beautifully)

– 2 cups egg noodles

– 2 bay leaves

– Fresh parsley, roughly chopped (for garnish)

Ingredient Substitutions for Dietary Needs

You can easily swap some ingredients if you have dietary needs. Here are a few ideas:

– Olive oil can be replaced with avocado oil for a different flavor.

– If you’re short on time, use pre-chopped veggies.

– For a vegetarian version, replace chicken broth with vegetable broth and skip the chicken.

– Use gluten-free egg noodles if you need a gluten-free option.

– Fresh herbs can replace dried herbs for a brighter taste.

Tips for Choosing Quality Ingredients

Selecting good ingredients makes a big difference. Here are some tips:

– Choose fresh vegetables. Look for bright colors and firm textures.

– Use low-sodium chicken broth. It helps control the salt level.

– Opt for a rotisserie chicken that looks juicy and tender.

– Fresh parsley should be vibrant and aromatic. Avoid wilted leaves.

– Select high-quality egg noodles. They should feel firm and not too soft.

These tips ensure your soup tastes great and is full of flavor. Use the freshest ingredients you can find for the best results.

Step-by-Step Instructions

Preparing the Base of the Soup

To start, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the finely diced onion. Sauté the onion for about 4-5 minutes. You want it to turn translucent and smell great. Next, add 2 minced garlic cloves. Stir in 3 sliced carrots and 2 sliced celery stalks. Cook these veggies for another 3-4 minutes. They should start to soften but still hold their shape.

Cooking the Vegetables Perfectly

After your veggies soften, it’s time to add flavor. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Add a good pinch of salt and freshly ground black pepper too. Stir well and let the spices cook for about 1 minute. This step brings out their best flavors and scents.

Adding Broth and Noodles Successfully

Now, pour in 8 cups of low-sodium chicken broth. Toss in 2 bay leaves for extra depth. Raise the heat until the soup boils. Once it’s bubbling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This lets all the flavors mix nicely. After that, stir in 2 cups of shredded cooked chicken. Add 2 cups of egg noodles next. Cover the pot again and cook for 8-10 minutes. You want the noodles tender and cooked through. Remember to remove the bay leaves before serving. Taste the soup and adjust the seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh parsley. Enjoy!

Tips & Tricks

How to Enhance Flavor in Chicken Noodle Soup

To boost the flavor, use fresh herbs. Add thyme and oregano while cooking. You can also squeeze in lemon juice for brightness. A splash of soy sauce adds depth and umami. Consider adding a dash of hot sauce for a little kick.

Best Practices for Cooking Egg Noodles

Cook egg noodles separately for best results. Boil them in salted water until tender but firm. Drain and rinse them under cold water to stop cooking. This way, they won’t soak up all the broth. Add them to the soup just before serving.

Adjusting Seasoning to Taste

Always taste your soup before serving. Use salt and black pepper to balance the flavors. If it tastes flat, add more herbs or a pinch of garlic powder. For a richer flavor, consider adding a bit of chicken bouillon. Adjust slowly, as you can always add more.

Variations

Healthy Versions: Lower Sodium and More Veggies

You can make chicken noodle soup healthier by using low-sodium broth. This helps cut down on salt without losing flavor. Add more veggies like spinach, kale, or zucchini. They add color and nutrients. You can also swap in whole-grain egg noodles for extra fiber. This makes the soup heartier and boosts its health benefits.

Creamy Chicken Noodle Soup Option

For a creamy twist, add some milk or cream. Stir it in after you cook the noodles. This gives the soup a rich, smooth texture. You can also use a blend of cream cheese and broth for a lighter option. This version feels cozy and comforting, perfect for chilly days.

Gluten-Free Egg Noodles Alternatives

If you need gluten-free noodles, look for rice noodles or gluten-free pasta. They work well in this soup, too. Just be sure to adjust the cooking time. You want them to be tender, but not mushy. This way, everyone can enjoy the soup, no matter their diet.

Storage Info

How to Store Leftover Chicken Noodle Soup

After you enjoy your soup, let it cool. Pour any leftovers into an airtight container. Seal the container tightly. Store it in the fridge. It keeps well for about three to four days.

Freezing Tips for Longer Shelf Life

If you want to keep it longer, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the container with the date. Your soup can last up to three months in the freezer.

Reheating Instructions for Best Results

To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the soup in a pot over medium heat. Stir it often to warm it evenly. Check the temperature and enjoy!

FAQs

Can I use store-bought chicken instead of cooking my own?

Yes, you can use store-bought chicken for your soup. A rotisserie chicken works great. Just shred the meat and add it to the pot. This saves time and still gives you tasty soup.

What can I do if I don’t have egg noodles?

If you don’t have egg noodles, you can use other types of pasta. Try small shapes like elbows or shells. You can also use rice or quinoa for a different twist. Just adjust the cooking time as needed.

How long does chicken noodle soup last in the fridge?

Chicken noodle soup lasts about three to four days in the fridge. Store it in a covered container. If you want to keep it longer, freeze it for up to three months. Always reheat it until it’s hot.

This blog post covered all you need for classic chicken noodle soup. We discussed key ingredients, so you can adapt for dietary needs. I shared step-by-step instructions to make your soup easy and tasty. You learned tips to boost flavor and explore fun variations. Lastly, I provided storage and reheating advice to keep leftovers fresh.

In conclusion, cooking chicken noodle soup is simple and rewarding. Enjoy making it your way!

To make Classic Chicken Noodle Soup, you will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 carrots, peeled and sliced into rounds - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 8 cups low-sodium chicken broth - 2 cups shredded cooked chicken (store-bought rotisserie chicken works beautifully) - 2 cups egg noodles - 2 bay leaves - Fresh parsley, roughly chopped (for garnish) You can easily swap some ingredients if you have dietary needs. Here are a few ideas: - Olive oil can be replaced with avocado oil for a different flavor. - If you're short on time, use pre-chopped veggies. - For a vegetarian version, replace chicken broth with vegetable broth and skip the chicken. - Use gluten-free egg noodles if you need a gluten-free option. - Fresh herbs can replace dried herbs for a brighter taste. Selecting good ingredients makes a big difference. Here are some tips: - Choose fresh vegetables. Look for bright colors and firm textures. - Use low-sodium chicken broth. It helps control the salt level. - Opt for a rotisserie chicken that looks juicy and tender. - Fresh parsley should be vibrant and aromatic. Avoid wilted leaves. - Select high-quality egg noodles. They should feel firm and not too soft. These tips ensure your soup tastes great and is full of flavor. Use the freshest ingredients you can find for the best results. To start, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the finely diced onion. Sauté the onion for about 4-5 minutes. You want it to turn translucent and smell great. Next, add 2 minced garlic cloves. Stir in 3 sliced carrots and 2 sliced celery stalks. Cook these veggies for another 3-4 minutes. They should start to soften but still hold their shape. After your veggies soften, it’s time to add flavor. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Add a good pinch of salt and freshly ground black pepper too. Stir well and let the spices cook for about 1 minute. This step brings out their best flavors and scents. Now, pour in 8 cups of low-sodium chicken broth. Toss in 2 bay leaves for extra depth. Raise the heat until the soup boils. Once it’s bubbling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This lets all the flavors mix nicely. After that, stir in 2 cups of shredded cooked chicken. Add 2 cups of egg noodles next. Cover the pot again and cook for 8-10 minutes. You want the noodles tender and cooked through. Remember to remove the bay leaves before serving. Taste the soup and adjust the seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh parsley. Enjoy! To boost the flavor, use fresh herbs. Add thyme and oregano while cooking. You can also squeeze in lemon juice for brightness. A splash of soy sauce adds depth and umami. Consider adding a dash of hot sauce for a little kick. Cook egg noodles separately for best results. Boil them in salted water until tender but firm. Drain and rinse them under cold water to stop cooking. This way, they won’t soak up all the broth. Add them to the soup just before serving. Always taste your soup before serving. Use salt and black pepper to balance the flavors. If it tastes flat, add more herbs or a pinch of garlic powder. For a richer flavor, consider adding a bit of chicken bouillon. Adjust slowly, as you can always add more. {{image_4}} You can make chicken noodle soup healthier by using low-sodium broth. This helps cut down on salt without losing flavor. Add more veggies like spinach, kale, or zucchini. They add color and nutrients. You can also swap in whole-grain egg noodles for extra fiber. This makes the soup heartier and boosts its health benefits. For a creamy twist, add some milk or cream. Stir it in after you cook the noodles. This gives the soup a rich, smooth texture. You can also use a blend of cream cheese and broth for a lighter option. This version feels cozy and comforting, perfect for chilly days. If you need gluten-free noodles, look for rice noodles or gluten-free pasta. They work well in this soup, too. Just be sure to adjust the cooking time. You want them to be tender, but not mushy. This way, everyone can enjoy the soup, no matter their diet. After you enjoy your soup, let it cool. Pour any leftovers into an airtight container. Seal the container tightly. Store it in the fridge. It keeps well for about three to four days. If you want to keep it longer, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the container with the date. Your soup can last up to three months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the soup in a pot over medium heat. Stir it often to warm it evenly. Check the temperature and enjoy! Yes, you can use store-bought chicken for your soup. A rotisserie chicken works great. Just shred the meat and add it to the pot. This saves time and still gives you tasty soup. If you don’t have egg noodles, you can use other types of pasta. Try small shapes like elbows or shells. You can also use rice or quinoa for a different twist. Just adjust the cooking time as needed. Chicken noodle soup lasts about three to four days in the fridge. Store it in a covered container. If you want to keep it longer, freeze it for up to three months. Always reheat it until it's hot. This blog post covered all you need for classic chicken noodle soup. We discussed key ingredients, so you can adapt for dietary needs. I shared step-by-step instructions to make your soup easy and tasty. You learned tips to boost flavor and explore fun variations. Lastly, I provided storage and reheating advice to keep leftovers fresh. In conclusion, cooking chicken noodle soup is simple and rewarding. Enjoy making it your way!

Classic Chicken Noodle Soup

Warm up with our Cozy Classic Chicken Noodle Soup recipe! This delightful dish combines tender chicken, fresh veggies, and hearty egg noodles all simmered in a flavorful broth. Perfect for chilly days, this comforting soup will nourish your soul. Discover the step-by-step instructions and enjoy a bowl of goodness in just 40 minutes. Click to explore the full recipe and elevate your mealtime! #ChickenNoodleSoup #CozyRecipes #SoupSeason #ComfortFood
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 carrots, peeled and sliced into rounds

2 celery stalks, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

8 cups low-sodium chicken broth

2 cups shredded cooked chicken (store-bought rotisserie chicken works beautifully)

2 cups egg noodles

2 bay leaves

Fresh parsley, roughly chopped (for garnish)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 4-5 minutes, until the onion becomes translucent and fragrant.

    Incorporate the minced garlic, sliced carrots, and celery into the pot. Sauté for an additional 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

      Sprinkle in the dried thyme and oregano, along with a generous pinch of salt and freshly ground black pepper. Stir well and allow the spices to sauté for approximately 1 minute to release their aromatic flavors.

        Carefully pour in the chicken broth and introduce the two bay leaves. Increase the heat to bring the mixture to a rolling boil.

          Once boiling, reduce the heat to low and cover the pot. Allow the soup to gently simmer for about 15 minutes, allowing the flavors to meld beautifully.

            Stir in the shredded chicken and egg noodles, then cover the pot and cook for an additional 8-10 minutes, or until the noodles are tender and cooked through.

              Before serving, remove the bay leaves from the soup. Taste the soup and adjust the seasoning with more salt and pepper if desired.

                Ladle the warm soup into deep bowls and garnish generously with fresh parsley for a burst of color and freshness.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 6

                    - Presentation Tips: Serve the soup hot in rustic bowls, garnished with a sprinkle of extra parsley on top. Pair with slices of crusty bread for dipping, enhancing the comforting experience of your cozy soup. Enjoy every spoonful!

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