Simple Chicken Noodle Soup
We all need a simple chicken noodle soup recipe in our back pocket. This is my quick, from-scratch, soothing recipe for when you need a little TLC.
Simple Chicken Noodle Soup – Quick, from-scratch, and soothing, this recipe is easy to whip up when you need a little TLC. Made with chicken tenderloins, egg noodles, celery, and carrots, the broth also has a hint of ginger to make it extra comforting.
My daughter called me from college one day. “Why don’t you have a chicken noodle soup recipe on your blog?” she asked.
I paused for a moment, and realized she was right.
(As an aside, I love that my kids cook from this website! I did create it for them, after all!)
So I made a deal with her. I would dictate my recipe to her over the phone, she would cook it and give it a good college-beginner cook test. In the meantime, I cooked it in my own kitchen. We compared notes. And when she was home a few months later, I cooked it again, fine-tuning the recipe notes.
She gave it her stamp of approval, so it’s time to share it with you.
Ingredients for a Simple Chicken Noodle Soup
There are a lot of chicken noodle soups out there, but I wanted one that can be made quickly. Sure, we could use a whole chicken and cook that down, but that takes time. Busy college kids (and moms, for that matter) don’t have that time on busy weeknights. And yes, you could use a rotisserie chicken, but I wanted to use fresh chicken in this recipe, something you could easily stock up on as you meal plan and grocery shop.
The trick is the cut, and I prefer chicken tenderloin, which comes from the underside of the chicken breast. It’s one of my favorite cuts, because it has the lean qualities of white meat, but the tenderness of dark meat. It cooks quickly, and shreds beautifully once it is cooked.
I opt for chicken broth over chicken stock for maximum flavor, and aromatics: onion, garlic, and ginger, which I call the Filipino trinity. The ginger is optional, but I love that it adds just a hint of heat and makes the broth flavorful and soothing (which is perfect if you’re under the weather).
For vegetables, it’s basic: celery and carrots.
And for the noodles, we use dried wide egg noodles. Now, if you prefer meaty egg noodles with a lot of chew (think Costco chicken noodle soup), then feel free to use Reames Homestyle Egg Noodles in your grocer’s frozen aisle.
How to Make a Homemade Chicken Noodle Soup
To make the soup, start by sautéing the onions in a large pot or Dutch oven until the onions are translucent, about 4 minutes. Stir in the garlic, carrots, celery, and ginger, if using, and continue to sauté until the celery begins to soften.
Add the chicken broth, and bring to a boil, then lower the heat to a simmer. Drop in the chicken and thyme to the broth, and simmer, partially covered, until the chicken is tender, about 20 minutes.
Remove the chicken and place on a plate. Shred the chicken with forks and set aside.
Meanwhile, return the broth to a boil. Add the noodles and cook until the noodles are just tender. Return the chicken to the pot, and adjust the seasoning as necessary with salt and pepper.
Garnish with fresh parsley, if desired, and enjoy.
More Chicken Soup Recipes
Creamy Rotisserie Chicken and Wild Rice Soup
Roasted Tomatillo Chicken Soup
Arroz Caldo (Filipino Chicken and Rice Soup)
Chicken Mushroom Soba Noodle Soup
Simple Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped (about 1 cup)
- 2 teaspoons minced garlic about 2 cloves
- 3 medium carrots cut into 1/8-inch rounds (about 1 1/2 cups)
- 2 stalks celery cut into 1/8-inch half moons (about 1 cup)
- 1 inch round 1/8-inch thick ginger optional
- 6 cups chicken broth
- 3/4 lb chicken tenderloin
- 1 sprig fresh thyme or 1/4 teaspoon dried thyme
- 4 ounces medium egg noodles
- Kosher salt
- Freshly ground black pepper
- Freshly minced flat leaf parsley for garnish (optional)
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium-low heat. Sauté the onions until translucent, about 4 minutes. Add the garlic, carrots, celery, and ginger, if using, and continue to sauté until the celery begins to soften, about 5 minutes.
- Add the chicken broth, and bring to a boil, then lower the heat to a simmer. Add the chicken and thyme to the broth, and simmer, partially covered, until the chicken is tender, about 20 minutes.
- Remove the chicken and place on a plate. Shred the chicken with forks.
- Meanwhile, return the broth to a boil. Add the noodles and cook until the noodles are just tender. Return the chicken to the pot, and adjust the seasoning as necessary with salt and pepper.
- Garnish with fresh parsley, if desired, and enjoy.
Notes
Nutrition
COOKBOOK
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