Chicken Noodle Soup 2 Recipe

On days when I need a big, cozy bowl of soul-soothing goodness, I turn to this classic chicken noodle soup that essentially feels like a warm hug from your favorite hoodie.

Comforting and nutritional, Chicken Noodle Soup 2 is the perfect antidote for a winter chill. The rich chicken broth is blended with shredded, cooked chicken, and aromatic, diced onion, garlic, and thyme, which could almost serve as a flavor base for any soup.

Adding carrots and celery gives it a warm-hearty flavor—it smells like dinner. Egg noodles make the stir-in-your-chopstick texture; they have a unique, un-noodle-like flavor that almost wants to be a piece of toast.

A hint of lemon juice brightens the whole thing up, while the sprig of parsley is such a lovely touch. The broth has beautifully round and layered flavors that are comforting.

This is a classic chicken noodle soup that is more flavor-forward than most.

Chicken Noodle Soup 2 Recipe Ingredients

• Olive Oil: A heart-healthy fat, adds richness and depth.
• Garlic: Packed with antioxidants, boosts immune health.
• Carrots: High in beta-carotene, adds sweetness and color.
• Celery: A low-calorie crunch, provides dietary fiber.
• Chicken Broth: Rich in protein, forms a flavorful base.
• Egg Noodles: Provides carbohydrate, adds comforting texture.
• Parsley: Fresh flavor, rich in vitamins K, A, and C.

Chicken Noodle Soup 2 Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups egg noodles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

How to Make this Chicken Noodle Soup 2 Recipe

1. In a big pot, at medium heat, warm the olive oil. Toss in the onion, which should be diced, and cook until it has turned from opaque to translucent, about 4-5 minutes.

2. In a separate bowl, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Place the sliced carrots and celery in the pot and cook for 5-6 minutes until they start to soften.

4. Add the shredded cooked chicken to the pot and then pour in the chicken broth.

5. Boil the mixture, then lower the heat and let it simmer.

6. Combine the egg noodles, salt, black pepper, dried thyme, and bay leaf with the stirred mixture.

7. Allow the soup to simmer for around 10 minutes or so, or until the noodles have reached the desired tenderness.

8. Take the bay leaf out of the pot.

9. Combine the freshly chopped parsley and lemon juice.

10. If needed, test the seasonings and adjust before serving the soup hot. Chicken Noodle Soup awaits your enjoyment!

Chicken Noodle Soup 2 Recipe Equipment Needed

1. Large pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Mixing bowl
7. Measuring spoons
8. Measuring cups

FAQ

• Can I use rotisserie chicken for this recipe?Indeed, rotisserie chicken is superb and actually adds extra flavor to the soup.
• How can I make this soup gluten-free?Replace the egg noodles with gluten-free noodles or rice.
• Can I make this soup in advance?Certainly, it can be prepared a day in advance, and the flavors will come together even more completely. Just warm it up before serving.
• Is there a vegetarian version of this soup?Use vegetable broth in place of chicken broth, and substitute tofu or chickpeas for the chicken.
• Can I freeze leftovers?Allow the soup to cool completely before moving it to an airtight container for freezing. It will be fine in the freezer for up to three months.
• What other herbs can I add?If you enjoy the flavor of fresh dill or rosemary, they can be excellent and flavorful additions.
• How do I adjust the seasoning?Before serving the soup, taste it and adjust the amount of salt and pepper to your liking.

Chicken Noodle Soup 2 Recipe Substitutions and Variations

Canola oil or vegetable oil can replace olive oil in a recipe.
Broth made from chicken: Substitute vegetable broth or beef broth.
Substitute for egg noodles with any shape of pasta, including macaroni or ditalini, or use rice for a gluten-free option.
Dried thyme: Use dried oregano or dried basil instead.
Lemon juice can be replaced with lime juice or apple cider vinegar.

Pro Tips

1. Pre-cook the Noodles: Cook the egg noodles separately until just al dente, then add them to the soup during the last few minutes of cooking. This prevents them from absorbing too much broth and becoming mushy.