Classic Comfort: Chicken Noodle Soup Recipe

Okay, moms, let’s be real. Sometimes you just need a dish that hugs you from the inside out, and bonus points if the kids actually eat it without complaint! This Chicken Noodle Soup recipe is my go-to when someone’s feeling under the weather (or just plain grumpy). It’s like a warm blanket for your tummy, packed with savory chicken, tender noodles, and all those good-for-you veggies. My grandma used to make it after every school play, and the smell alone brings back so many cozy memories. Get ready to channel your inner grandma and make some magic!

Why You’ll Love These

This isn’t just any chicken noodle soup; it’s pure comfort in a bowl! Here’s why you’ll be adding it to your regular rotation:

• Easy to make: Seriously, if I can do it with a toddler clinging to my leg, you can too!
• Budget-friendly: We’re talking pantry staples here, folks. No need to break the bank for a delicious, satisfying meal.
• Immunity boosting: Packed with vitamins and minerals from the veggies and a soothing broth to help fight off those pesky colds.
• Kid-approved: Even the pickiest eaters will slurp this one up (maybe with a little coaxing, but hey, small victories!).
• Freezer-friendly: Make a big batch and freeze individual portions for those crazy weeknights when cooking feels like a Herculean task.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 8 ounces egg noodles
• 1/4 cup chopped fresh parsley, for garnish

How to Make

1. Sauté the veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.Tip: Don’t rush this step! Sautéing the vegetables properly builds a delicious base for the soup.
2. Add broth and chicken: Pour in the chicken broth and bring to a boil. Add the chicken breasts, thyme, rosemary, salt, and pepper.
3. Simmer: Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.Warning: Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.
4. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Cook the noodles: Add the egg noodles to the pot and cook according to package directions (usually about 8-10 minutes), or until tender.Note: Keep an eye on the noodles, as they can absorb a lot of liquid. Add more broth if needed.
6. Season and serve: Taste and adjust seasonings as needed. Garnish with fresh parsley before serving.

Tips & Tricks

Want to elevate your soup game? Here are a few tricks up my sleeve: