When the cooler season hits, give this homemade, healthy chicken noodle soup to your guests. It tastes so much better than store-bought soup! Create a batch at the start of the week for a convenient, flavorful lunch or one-pot meal each day of the workweek. The preparation just takes 30 minutes! This recipe belongs to hauteandhealthyliving.com.
Required Ingredients
Chicken: Use boneless, skinless chicken breasts or, if preferred, skinless, boneless chicken thighs for cooking chicken. You can also omit the process of cooking the chicken breasts by adding pre-shredded chicken to the soup instead.
Vegetables: Carrots, celery, onion and garlic add plenty of flavor, color and nutrients to the soup.
Broth: Use store-bought low-sodium chicken broth or, if you have any on hand, homemade chicken stock or bone broth.
Pasta: Choose the kind of noodles you like best. Depending on what you have on hand, you can change it. Vermicelli, egg noodles, rotini, fusilli, and egg noodles are all good options.
Seasonings: Fresh thyme, bay leaves, salt and black pepper are used to flavor up the soup. You can also sub in dried thyme if that’s all you have.
How to Make Chicken Noodle Soup
Step 1: Onion, carrots, celery, and garlic should be cooked in a large sauce pan with olive oil over medium heat for 5 to 6 minutes, or until the onion is transparent and fragrant. Add the thyme and cook for an additional minute.
Step 2: Add the chicken broth and bay leaves after that. Bring broth to a boil on a high setting on the stove.
Step 3: Add the chicken breasts, reduce the heat to medium-low, and let the chicken simmer for 15 minutes.
Step 4: When the pasta is al dente and the chicken is thoroughly cooked and no longer pink inside, add the pasta to the saucepan and continue to boil for an additional 10 to 12 minutes.
Step 5: Use two forks to shred the chicken breasts after removing them to a bowl.
Step 6: Reintroduce the shredded chicken to the pot. To taste, add salt and pepper to the dish. If desired, garnish with freshly chopped parsley.
Tips for the Best Chicken Noodle Soup
- The vegetables should be around the same size after cutting. By doing this, they can all finish their cooking at the same time. You might want to cut the carrots and celery into smaller, bite-sized pieces to make it more kid-friendly.
- If the soup has been sitting for a while, you might need to add additional broth because the noodles tend to soak up liquid as time goes on.
- If you want to save on time, you can add pre-shredded chicken that you’ve cooked ahead of time or use a rotisserie chicken instead of cooking the chicken breasts in the broth. You would need about three cups of shredded or diced chicken for this soup recipe.
- If you're wanting to do some meal preparing or batch cooking, this healthy chicken noodle soup dish is a terrific choice.
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