Classic Chicken Noodle Soup

Delightful, nutritious, and simple soup.

Chicken noodle soup is the comfort food we all know from our grandmas’ kitchen. It’s an effective cold remedy, helps with the hangover, warms up on the cold winter days… We are bringing you an easy and delicious chicken noodle soup recipe you should definitely try out.

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup Recipe
The best tasting chicken soup out there. Recipe how your grandma made it.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Soup
Servings 12

Equipment

  • 1 Large pot for the soup
  • 1 pot for egg noodles

Ingredients
  

Liquid Ingredients

  • 2 tbsp olive oil, for cooking
  • 12 cups chicken broth, 32 oz packaging from the grocery store is about 4 cups, so you need 3 packagings of chicken broth

Vegetables

  • 1 heaped tbsp minced garlic, about 2 large cloves
  • 2 ⅓ cups chopped Vidalia onion, should be 1 large Vidalia onion
  • 3 ½ cups cubed carrots, should be 3 large carrots
  • 1 ¾ cups sliced celery stalks, should be 3 to 4 stalks

Meat

  • 3 cups dark chicken meat, we used thighs from the store-bought rotisserie chicken

Flavors & Spices

  • ¾ tsp salt, or to taste
  • ¾ tsp black pepper
  • ¾ tsp dried oregano
  • 3 whole bay leaves
  • 3 fresh thyme sprigs

Other ingredients

  • 12 oz egg noodles

Instructions

  • In a large pot, heat up 2 tablespoons of olive oil. We used olive oil for cooking as it withstands higher temperatures than the extra virgin one.
    Starting the Chicken Noodle Soup With Olive Oil
  • When the oil gets hot, sauté the chopped onion for about 2 minutes.
    Chopped onion - ingredient of chicken noodle soup
  • Add one heaped tablespoon of minced garlic and sauté for about 40 seconds while stirring, so the garlic does not burn.
  • Add carrots (we used cubed) and sliced celery to the pot and stir with the previous ingredients.
    Chopped carrot and celery
  • Add ¾ tsp of salt and ¾ tsp of black pepper and mix it with the veggies. Let them sauté for 5 mins, stirring occasionally.
    Teaspoon of Salt
  • Add 12 cups of chicken broth and let it cook for about 40 minutes.
    Chicken Broth - Chicken Noodle Soup Igredient
  • When the veggies are soft, add ¾ tsp of dried oregano, 3 cups of dark chicken meat from thighs, stir, and let it cook for another 20 minutes.
    Dried oregano added to the chicken noodle soup
  • Add 3 bay leaves and 3 thyme sprigs.
  • Cook the egg noodles in a separate pot according to the instructions on the packaging.
  • Shred the egg noodles and add them to the soup. By this time the soup is ready and I bet you're starving, so enjoy!
    Egg Noodles in Chicken Noodle Soup

Notes

  • We used a rotisserie chicken from the store because we wanted to save time. You can also grill the chicken on your own or add raw chicken thighs right after sautéing the onion.
  • If you decide to use raw chicken thighs, add the broth first before the veggies. While the meat is cooking, collect the foam from the top with a fine-mesh strainer, so your broth remains clear. After you collected all the foam, you can add the veggies.
  • If you cooked the soup with the rotisserie chicken, you can save the rest of the meat for a next day chicken salad or freeze it.
  • You can add lemon juice, parsley (if you are not allergic) or a fish sauce at the end for more flavor.
  • Don't freeze the chicken soup with noodles inside, take them out before freezing the soup, otherwise the noodles get mushy and ruin the whole soup. A better option is to freeze the broth, chicken, and veggies separately.

Cutting Rotisserie Chicken For Chicken Noodle Soup

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