Quick Chicken Noodle Soup Recipe with Chicken Broth

Feeling under the weather or just need a warm hug in a bowl? You've come to the right place. This isn't your average canned soup; it's a homemade chicken noodle soup recipe with chicken broth that's ready in about 40 minutes. Forget complicated steps and hours in the kitchen. We're talking simple, delicious, and totally customizable. We'll walk you through each step, from gathering your ingredients to serving up a comforting bowl. First, we'll look at the essential ingredients, then we'll get cooking, exploring how to build the flavor, and then we'll get into ways to make it your own. Finally, we'll cover how to store your soup, so you can enjoy it later. This recipe is so easy, even a beginner can nail it, so let's get started and make some magic in the kitchen, a warm, tasty bowl awaits! We'll also share tips for making the best chicken noodle soup with chicken broth.

Chicken Noodle Soup Ingredients You Need

The Broth Base

let's talk broth. The soul of our soup, right? You're going to need about 8 cups of chicken broth. Now, you can use store-bought, that's totally fine, but if you're feeling fancy, homemade broth is where it's at. It’s a game changer, trust me. The difference in flavor is noticeable. I usually make a big batch on the weekends and freeze it in portions for quick meals like this. If you're using store-bought, go for low sodium, you can control the salt better that way.

The Veggie Crew

Next up, the veggies! We need to create flavor. We are not just boiling water with noodles. Grab about 2 medium carrots, 2 celery stalks, and 1 medium yellow onion. You'll want to chop them up, not too big, not too small, think bite-sized pieces. These three are like the holy trinity of soup veggies, they build the base flavor, and they're so good for you. I like to add a clove or two of minced garlic as well, but that's up to you. Don't skip the aromatics, they make a big difference.

The Chicken and Noodles

And now, the main event! For the chicken, about 2 cups of cooked chicken will do, shredded or cubed, whatever you prefer. Rotisserie chicken is great for a shortcut here. And for the noodles, about 8 ounces of egg noodles is what we are looking for. They cook fast, and they are classic in chicken noodle soup. But you can use whatever noodles you have on hand, or like best. Make sure you keep an eye on the cooking time for your noodles. Nobody likes soggy noodles.

Making Your Chicken Noodle Soup with Chicken Broth

Getting Started: Sautéing the Veggies

Alright, let's get cooking! First, grab a large pot or Dutch oven. Put it on your stovetop over medium heat. Add a bit of olive oil or butter, just enough to coat the bottom of the pot. Once it's warm, toss in your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften up. This step is key, because it helps to release all their flavors. The kitchen should be smelling pretty good by now.

If you're using garlic, throw that in during the last minute of sautéing. We do not want to burn it, nobody likes burnt garlic. It only takes a minute or two to become fragrant. This quick sautéing session is what really builds the flavor base for our soup, don't skip it! It's the little things that make a big difference, you know?

Building the Broth

Now, the fun part, pour in your 8 cups of chicken broth. If you are using homemade, give yourself a pat on the back. If you are using store-bought, that's fine too. Bring the broth to a gentle boil, then reduce the heat to a simmer. Add a bay leaf, if you have one, it adds a nice touch. Let it simmer for about 15 minutes, this allows all those flavors to marry together and become one delicious broth. It's like a little flavor party in your pot.

Simmering is important, it's not a race, it's a flavor journey. This is when the soup starts to take shape, and you can just smell how amazing it's going to be. Remember, low and slow is the way to go for the best flavor development. It's like letting a good story unfold, slowly and beautifully.

Adding the Chicken and Noodles

it's time to add in the cooked chicken. Toss it in and let it warm through, this should only take a couple of minutes. Then, add your egg noodles. Bring the soup back to a gentle boil, and then reduce it to a simmer again. Cook until the noodles are tender, usually about 8-10 minutes, but check the package instructions because each brand can vary. Nobody wants mushy noodles, you know?

Once the noodles are cooked, remove the bay leaf, if you used one. Give the soup a taste and add salt and pepper to your liking. And that's it! Your homemade chicken noodle soup is ready to be served. So easy, right? Time to grab a bowl, and enjoy the fruits of your labor. You did great, this soup is going to be amazing.

Chicken Noodle Soup: Customizations and Serving Ideas

Spice It Up

so you've got the basic chicken noodle soup down. But what if you want to kick it up a notch? That's where customization comes in. You can get creative with spices. A pinch of red pepper flakes adds a little heat, if you're into that. Some people like a dash of dried thyme or rosemary for an earthy flavor. Personally, I sometimes throw in a bit of smoked paprika for a richer, deeper taste. It's all about experimenting and finding what you like best. Don't be afraid to play around with different flavors, it's your soup, after all.

Another easy way to add flavor is with fresh herbs. Fresh parsley or dill stirred in at the end can brighten up the soup. And if you're feeling adventurous, a squeeze of lemon juice can add a nice zing. It's amazing how a small addition can totally transform the soup. The goal is to make it taste amazing to you, so have some fun with it and make it yours.

Serving Suggestions

Alright, your soup is ready, but what should you serve with it? Well, a classic pairing is a good old grilled cheese sandwich. It's the perfect comfort food duo. Some crusty bread or garlic toast is also a great option for dipping. If you want something lighter, a simple side salad works well. The cool crispness of the salad complements the warm, comforting soup. I've also seen people pair it with biscuits or dinner rolls. It's really up to what you are in the mood for. The possibilities are endless. It's about making a meal that satisfies you.

Don't forget garnishes! A sprinkle of fresh parsley or a dollop of sour cream can make your soup look and taste even better. A few crispy croutons on top add a nice crunch, too. It's all in the details, right? A good garnish can take your soup from good to great. It's about the overall experience, not just the taste. These small additions can really elevate the whole meal, making it more enjoyable and satisfying.

Storing and Freezing Your Chicken Noodle Soup

Storing Leftovers

So, you've made a big batch of delicious chicken noodle soup, and now you have leftovers. What do you do? Well, the good news is that it stores pretty well. If you plan to eat it within 3-4 days, just let it cool down completely and then transfer it to an airtight container. Pop it in the fridge, and it'll be ready for you when you are. Make sure to use a container that seals well, because you don't want that delicious aroma taking over your whole fridge. I usually portion it out into individual containers for easy grab-and-go meals. It's like having your own personal soup shop, right in your fridge.

Now, if you want to keep your soup longer, freezing is your best friend. But here's a little secret: the noodles can get a bit mushy if you freeze them in the soup. So, if you know you're going to freeze it, you might want to cook the noodles separately. Then, when you're ready to eat, just reheat the soup and add the cooked noodles. This way, they'll be nice and firm, not a soggy mess. It's all about the details, my friend. It's about maintaining that perfect soup texture, even after freezing. You can freeze the soup for up to 6 months and it will be delicious as ever. Now, let's get into the nitty-gritty of freezing.

Freezing for Later

For freezing, let the soup cool completely first. This is important because you don't want to create condensation in your container, which can affect the texture. Then, portion the soup into freezer-safe containers or bags, leaving a little space at the top for expansion. If you are using bags, lay them flat in the freezer for easy stacking. If you are using containers, ensure that they are freezer safe, because nobody wants a cracked container. When you are ready to enjoy, thaw the soup in the fridge overnight or use the defrost setting on your microwave. Then, heat it up on the stovetop until it's nice and hot, and add your freshly cooked noodles if you didn't freeze them together.

I find that freezing the soup in smaller portions is the way to go, it is easier to defrost only what you need. It also makes for a quick and convenient meal when you are in a hurry. And if you're someone who loves to meal prep, this is a game changer. Having ready to go soup in your freezer is like having a culinary superhero always on standby. And that's it! You've now mastered the art of storing and freezing your chicken noodle soup. It's a simple process, but it makes a big difference in the long run.

Wrapping Up Your Homemade Chicken Noodle Soup

So there you have it, a quick, easy, and delicious chicken noodle soup recipe with chicken broth that’s perfect for any occasion. Whether you're battling a cold or just need a comforting meal, this soup is sure to hit the spot. From simple ingredients to quick cooking, it's hard to beat. Remember, you can tweak the recipe to your liking, adding extra garlic, swapping out noodles, or trying different herbs. Don't be afraid to experiment and make it your own. And if you have any leftovers, you know how to store them. Now go ahead and enjoy your delicious, homemade soup. We hope you love it!