Recently I shared easy chicken and dumplings and chicken and sausage gumbo, both of which are comfort food classics and favorites of mine for a nice Sunday family dinner. And I’ve been on a serious soup kick this winter. Some favorite soups in my house are this creamy tomato soup - my kids adore it for lunch with some grilled cheese - and easy chicken tortilla soup. I also love making some Instant Pot lentil soup to have on hand for lunch. It’s so tasty and filling! And this lemon orzo chicken soup is super cozy. Today though, it’s another classic we are tackling. Chicken noodle soup. It’s a must-have recipe for every mom. And it’s super simple. A little chopping, adding this and that to the pan, and it simmers away. It’s ready in about 30 minutes and it stores great. Today’s recipe for easy chicken noodle soup is from my new cookbook, Healthy Quick and Easy Homemade Baby Food. It just came out this past December, and I’ve loved hearing from so many of you who are finding it to be so useful. The book has 100 recipes for all stages of babies and toddlers, from single-ingredient purees to combination purees to finger foods and then toddler meals. Today’s recipe though is a great one for all people everywhere, not just parents of littles. Cause chicken noodle soup is a feel-good classic and for good reason. It’s warm, brothy, aromatic and just so satisfying. (My mom’s chicken divan is another go-to in the cooler weather or anytime I’m feeling under the weather. It’s easy to make and so cozy!) And homemade chicken noodle soup is really easy to make. We’ve got just a handful of basic ingredients and seasonings and only 10 minutes to prep before you let it simmer away. (If you are looking for a hands-off version, check out this slow cooker chicken noodle soup. Or try Instant Pot chicken noodle soup if you love your pressure cooker like I do!) Plus, it stores great, so it’s nice to tuck some away in the freezer for a cold day. Or a day when you think you’re coming down with a cold. (I often times double the recipe below to make a double batch, so I can freeze some of the extra.) Cause there’s nothing better than tucking into some chicken noodle soup when you have the sniffles. (Fun nerd fact: Research does show that chicken noodle soup can improve nasal congestion and easy cold symptoms. It’s hydrating, helps with immunity, offers antioxidants, vitamins and minerals and even the steam can have a mild anti-inflammatory effect to relax muscles and soothe symptoms. It’s science! ) OK, let’s get cooking! Now, I’ve got some notes and tips coming up below on how to make chicken noodle soup. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning. Noodles: The recipe calls for 3 cups of egg noodles, which is about half of the bag. Feel free to double the recipe and use the entire bag - I often do! Chicken: The chicken does need to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store, boil a couple of chicken breasts or, like I often do, make a batch of Instant Pot shredded chicken. Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor. Simmer time: The soup needs to simmer for at least 15 minutes, but if you want to let it hang out for longer, that’s fine too.
I think this soup is plenty tasty on its own, but you could certainly add some extra toppings if you’d like.
Topping Ideas:
Fresh chopped parsley or mixed herbs Chopped chives Grated Parmesan cheese Fresh lemon juice (and/or zest) Oyster crackers Dash of hot sauce
We also sometimes serve our soup with some biscuits or cornbread. These Parmesan herb drop biscuits would be a good pairing. Or you could do some store-bought rolls or a hunk of crusty bread. Deliciousness. Finally, let’s talk about the leftovers.
How to store leftovers:
Leftovers, once cooled, can be stored in the refrigerator for up to 5 days. Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it. Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them when you reheat the soup. I hope you give this soup a try. It’ll warm you right up and make you feel oh so cozy. Enjoy! XO, Kathryn Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning. Chicken: The chicken does need to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store, boil a couple of chicken breasts or, like I often do, make a batch of Instant Pot shredded chicken. Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor. Simmer time: The soup needs to simmer for at least 15 minutes, but if you want to let it hang out for longer, that’s fine too. Toppings: Some optional toppings for this soup include fresh chopped parsley or mixed herbs, chopped chives, grated Parmesan cheese, fresh lemon juice (and/or zest), oyster crackers, dash of hot sauce Leftovers: Leftovers, once cooled, can be stored in the refrigerator for up to 5 days. Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it. Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through. One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them when you reheat the soup.
