Can I use different types of noodles?

Absolutely! While egg noodles are traditional, you can substitute with pasta shells, rotini, or even rice noodles for a gluten-free version. Just adjust the cooking time according to the package directions.

How do I prevent my soup from being too salty?

Using low-sodium chicken broth is key because it lets you control the salt level. Always taste before adding additional salt, especially if you're using store-bought rotisserie chicken which can already be well-seasoned.

Can I add more vegetables to this recipe?

Yes! Diced zucchini, green beans, or fresh spinach are wonderful additions. Add heartier vegetables like zucchini with the carrots and celery, or stir in delicate greens like spinach during the last 5 minutes of cooking.

Easy Homemade Chicken Noodle Soup Recipe - Delicious Comfort Food Classic

Name: Homemade Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 large carrots, peeled and sliced into 1/4-inch rounds; 3 celery stalks, sliced into 1/4-inch pieces; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; Salt and freshly ground black pepper, to taste; 8 cups low-sodium chicken broth; 2 cups shredded cooked chicken (about 2 chicken breasts or 1 rotisserie chicken); 2 cups uncooked egg noodles; 2 tablespoons chopped fresh parsley (optional)

Homemade Chicken Noodle Soup

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Classic comfort food soup loaded with tender chicken, hearty noodles, and fresh vegetables in a rich broth. Ready in about 50 minutes and perfect for any occasion.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

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2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 large carrots, peeled and sliced into 1/4-inch rounds
3 celery stalks, sliced into 1/4-inch pieces
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
8 cups low-sodium chicken broth
2 cups shredded cooked chicken (about 2 chicken breasts or 1 rotisserie chicken)
2 cups uncooked egg noodles
2 tablespoons chopped fresh parsley (optional)

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Instructions

Heat olive oil in a large pot (6-8 quart) over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables are slightly tender and onions are translucent.
Add minced garlic and dried thyme. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in chicken broth, add bay leaf and dried rosemary. Bring to a gentle boil. Add raw chicken breasts if using.
Reduce heat to low, cover, and simmer for 20-25 minutes until chicken reaches 165°F internal temperature. Remove chicken, shred with two forks, and return to pot. If using rotisserie chicken, add shredded meat now.
Add uncooked egg noodles and cook uncovered for 8-10 minutes (or according to package directions), stirring occasionally, until noodles are tender but not mushy.
Remove and discard bay leaf. Season with salt and pepper to taste, starting with 1/2 teaspoon of each. Stir in fresh parsley and serve hot.

Notes

Use rotisserie chicken to save time and add rich flavor. Simply shred and add with the noodles.
Don’t overcook the noodles. They’ll continue to soften in the hot broth. For best leftovers, store noodles separately.
For gluten-free version, use gluten-free noodles and verify broth is gluten-free.
Add diced zucchini, green beans, or spinach for extra nutrients. Add hearty vegetables with carrots, delicate greens in last 5 minutes.
Always remove the bay leaf before serving as it can be a choking hazard.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 270 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/homemade-chicken-noodle-soup/