With chicken, veggies, and noodles, in a warm golden broth that begs you to pick up the bowl and drink straight from it, there is nothing better than a bowl of Chicken Noodle Soup. Whether you’re sick or just need a hug in soup form, I hope that you’ll give yourself permission to drink straight from the bowl. I promise you won’t regret it.
This is one of my favorite quick meals! As you’ll see in many of my “Give Yourself the Gift of Prep” sections I love to chop a ton of carrots, celery and onion at one time and freeze portions. I also like to roast an entire chicken and freeze portions of that as well, specifically the breast which is really easy to cube for a recipe like this. Lastly, every time I make Golden Chicken Bone Broth I freeze portions of that too. So if I’ve “given myself the gift of prep” ahead of time this meal takes very little time or effort to make. Talk about maximizing time, minimizing waste and getting to quickly enjoy food with my people. Even without the prep done, it’s a fast weeknight meal.
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Ingredients
- olive oil
- tbsp butter
- celery stalks, diced
- carrots, diced
- onion diced
- garlic, minced
- Golden Chicken Bone Broth, or store bought
- dried thyme, or a few sprigs fresh thyme
- egg noodles
- cooked chicken, cubbed
- Salt, to taste
- Pepper, to taste
See recipe card for quantities.
Instructions
Step 1: Heat butter and olive oil in a dutch oven over medium heat. Saute carrots, celery, and onion until soft. Add in garlic and saute for another minute or until fragrant.
Step 2: Add the chicken broth and thyme. Bring to a boil. Cover and reduce to simmer for 10 minutes.
Step 3: Bring the soup back to a boil and add the noodles. Cook for 1 minute less than the lowest time on package directions. The noodles will keep cooking in the hot broth.
Step 4: Turn off the heat and stir in chopped chicken. Taste and adjust seasoning, adding salt and pepper as needed.
Hint: Take your time sauteing the veggies. This helps build flavor.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Chop extra veggies: The carrot, celery and onion base is used in so many of my recipes. Chances are you’re buying a bag of carrots and an entire celery bunch. Throw in an extra onion or two and give yourself the time to go ahead and dice ALL of it. Vacuum seal and freeze portions of your mirepoix (about 2 cups). Your future self that is scrambling to put together dinner on a hectic day will thank you when the chopping is already taken care of. You can also save some mirepoix in the fridge if you are making another carrot, celery and onion based dish that week.
Keep the veggie scraps: Don’t throw out the veggie scraps from your carrots, celery, onion and garlic. Throw them in a gallon bag in the freezer. Keep adding until you have a full bag, then use the scraps to make Homemade Chicken Bone Broth.
Make a soup base: There are so many soups that have a base of carrots, celery, onions, garlic, chicken broth and thyme. If you want, stop in the middle of step 3 (after adding the broth and thyme), let your pot cool, then freeze a couple of portions of “Soup Base”. Doing this could save you 15-20 minutes of chopping and sauteing the next time you needed dinner on the table like yesterday.
Substitutions
- Gluten free/ egg free noodles- substitute the egg noddles with gluten free or regular pasta (egg free) to make this soup allergy friendly.
Equipment
I prefer to use a dutch oven for this soup recipe, but any large pot will work.
Storage
Keep in the fridge for 2 days. Pasta doesn’t freeze well, so if you’d like to freeze this soup skip cooking the pasta and just addd chicken. Cook the pasta separately when you are ready to eat it otherwise the chicken will disintegrate in the boiling soup.
Top Tip
For really deep flavor use my recipe for Golden Chicken Bone Broth.
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6
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minutesWith chicken, veggies, and noodles, in a warm golden broth that begs you to pick up the bowl and drink straight from it, there is nothing better than a bowl of Chicken Noodle Soup. Whether you’re sick or just need a hug in soup form, I hope that you’ll give yourself permission to drink straight from the bowl. I promise you won’t regret it.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 celery stalks, diced
3 medium carrots, diced
½ onion diced
3 cloves garlic, minced
4 cups Golden Chicken Bone Broth, or store bought
2 teaspoon dried thyme, or a few sprigs fresh thyme
1 cup egg noodles
1 ½ cup cooked chicken, cubbed
Salt and pepper, to taste
Directions
- Heat butter and olive oil in a dutch oven over medium heat.
- Saute carrots, celery, and onion until soft. Add in garlic and saute for another minute or until fragrant.
- Add the chicken broth and thyme. Bring to a boil. Cover and reduce to simmer for 10 minutes.
- Bring the soup back to a boil and add the noodles. Cook for 1 minute less than the lowest time on package directions. The noodles will keep cooking in the hot broth.
- Turn off the heat and stir in chopped chicken. Taste and adjust seasoning, adding salt and pepper as needed.
Notes
- substitute gluten free noodles or egg free noodles to make this soup allergy friendly
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