One of the greatest joys of the winter season is getting to indulge in warm, comforting soups, and today, I’m excited to share one of my all-time favorites: Homemade Chicken Noodle Soup. This dish is the epitome of cozy, featuring tender chicken, a rich and flavorful broth, and hearty egg noodles that soak up all the goodness. Not only is it incredibly satisfying, but it’s also super easy to make with simple, simple ingredients.
Why You’ll Love Chicken Noodle Soup
- Ultimate Comfort Food: A warm bowl of chicken noodle soup is the perfect comfort food for cold nights or the dreaded flu season.
- Easy To Make: Using simple ingredients like tender chicken, fresh vegetables, and chicken broth, this soup comes together effortlessly.
- Versatile: Whether you prefer a classic chicken noodle soup or a creamy chicken soup recipe, this dish can be tailored to your liking.
- Complete Meal: With tender chicken, egg noodles, and lots of veggies, this soup is a delicious meal that satisfies the whole family.
Simple Ingredients
- Whole Carrots
- Celery Stalks
- Yellow Onion
- Minced Garlic
- Olive Oil
- Boneless Skinless Chicken Breasts
- Onion Powder
- Garlic Powder
- Paprika
- Butter
- All-Purpose Flour
- Water
- Heavy Whipping Cream
- Knorr Chicken Boullion Powder
- Medium Egg Noodles
How To Make The BEST Chicken Noodle Soup
In a large pot over medium heat, heat the olive oil and add the diced chicken breasts. Season the chicken with onion powder, garlic powder, and paprika. Cook for 7-8 minutes, or until the chicken reaches an internal temperature of 165 degrees. Once cooked, remove the chicken from the pot and set aside.
Next, add butter to the pot, and once melted, toss in the diced onions, celery, and carrots. Sauté the veggies for 7-8 minutes, or until they begin to soften. Then, add the minced garlic and cook for another minute.
Lower the heat and sprinkle in the flour, stirring constantly to create a roux. Let the roux cook for 2-3 minutes. Slowly add water and Knorr Chicken Bouillon Powder, whisking until the stock is smooth and free of lumps.
Bring the broth to a simmer and stir in the heavy cream, egg noodles, and the reserved cooked chicken. Let the soup simmer for an additional 10 minutes, allowing the noodles to cook until tender. Garnish with fresh parsley if desired, and serve warm. Enjoy your creamy chicken noodle soup!
Tip and Tricks for Delicious Chicken Noodle Soup
- Cook Noodles Al Dente: Avoid mushy noodles by cooking them until just al dente. For leftovers, cook noodles separately and add them as needed to prevent sogginess.
- Cook Chicken in Broth: If you are not using leftover chicken, cooking the chicken directly in the broth infuses the soup with flavor and keeps the chicken tender.
- Use Quality Chicken: You can use shredded rotisserie chicken or leftover instead of cooking your own if your short on time.
- Season Gradually: Taste as you go and adjust seasonings like salt and pepper carefully. I have found the chicken bouillon gives the broth a ton of flavor and doesn’t need any extra seasoning.
How To Store Leftovers
- Cool The Soup: Let the soup cool down to room temperature before storing.
- Use Airtight Containers: Transfer the soup to an airtight container to maintain freshness and prevent spills.
- Refrigerate: Store the soup in the fridge for up to 4 days.
- Freeze: For extended storage, freeze the soup in freezer-safe containers for up to 3 months.
FAQ
- What’s the best pasta to use? For the best soup, I recommend medium or wide egg noodles. However, you can also use angel hair pasta or any favorite pasta you have on hand.
- Can I make this soup with leftover chicken? Absolutely! Leftover chicken or shredded rotisserie chicken is a good option for making this recipe even quicker and easier.
- How do I prevent the noodles from becoming mushy? To prevent mushy noodles, cook them al dente and avoid overcooking. If storing for later, you can cook the noodles separately and add them to the soup when reheating.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 3 Whole Carrots diced
- 4 Celery Stalks diced
- ½ Yellow Onion diced
- 1 tablespoon Minced Garlic
- 2 tablespoons Olive Oil
- 2 Large Boneless Skinless Chicken Breasts finely diced
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 5 tablespoons Butter
- ¼ cup All-Purpose Flour
- 8 Cups Water
- ½ cup Heavy Whipping Cream
- 2 ½ Tablespoons Knorr Chicken Boullion Powder
- 3 cups Medium Egg Noodles
Instructions
- In a large pot over medium-high heat, add the olive oil and diced chicken breast. Season with onion powder, garlic powder, and paprika. Cook for 7-8 minutes or until chicken reaches an internal temp of 165 degrees. Remove chicken from pot and set aside.
- Add butter to the pot and once melted, add in the diced onions, celery and carrots. Cook for 7-8 minutes or until the veggies start to soften, then add in the minced garlic and cook for an additional minute.
- Reduce the heat to low and sprinkle in the flour. Combine the flour and veggies together and allow the roux to cook for 2-3 minutes while constantly stirring the mixture. Add in the water and Knorr Chicken Boullion Powder, and stir until well combined and no lumps are present within the stock.
- Bring the stock to a simmer and add in the heavy whipping cream, egg noodles, and cooked chicken pieces. Stir to combine and allow the soup to simmer for an additional 10 minutes. Garnish with parsley if desired, serve & enjoy!
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