Savory Chicken Noodle Soup to Warm Your Soul Recipe

Introduction

This comforting Chicken Noodle Soup is perfect for chilly days, combining wholesome chicken, vibrant vegetables, and rich broth to warm your soul. It’s a hearty and nourishing meal that is simple to prepare and satisfying for the whole family.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 stalks celery, sliced thinly
• 2 medium carrots, thinly sliced
• 3 cloves garlic, minced
• 8 cups low sodium chicken broth
• 4 sprigs thyme
• 2 bay leaves
• 1 pound skinless, bone-in chicken breasts
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 ounces Carba-nada noodles (or regular egg noodles)
• 1/4 cup chopped fresh parsley
• 2 wedges lemon, for serving

Instructions

1. Step 1: Heat olive oil and butter in a Dutch oven over medium heat. Add diced onion, sliced celery, and carrots. Cook for 5 minutes, stirring occasionally. Add minced garlic and cook for about 20 seconds until fragrant.
2. Step 2: Pour in chicken broth, scraping up any browned bits from the pot. Add thyme sprigs and bay leaves. Increase heat to high and bring to a gentle simmer.
3. Step 3: Add chicken breasts, salt, and pepper. Stir gently, cover, and simmer over medium heat for 25 to 30 minutes until chicken is fully cooked and tender.
4. Step 4: Remove chicken breasts to a cutting board and let cool briefly. If using regular egg noodles, add them to the simmering broth now and cook for 6 to 7 minutes until al dente. If using Carba-nada noodles, wait to add them until after shredding the chicken.
5. Step 5: Shred the cooled chicken, discarding bones, and stir the shredded meat back into the soup. Cover and simmer for 2 more minutes.
6. Step 6: Remove soup from heat. Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, sprinkle with parsley, and serve with lemon wedges for a bright finish.

Tips & Variations

• For a quicker version, use leftover rotisserie chicken instead of cooking chicken breasts.
• Swap Carba-nada noodles with your favorite pasta or even spiralized vegetables for a lower-carb option.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Fresh lemon juice brightens the soup—squeeze it in just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the noodles from becoming mushy. For longer storage, freeze the soup without noodles for up to 3 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and provide extra flavor and tenderness. Adjust cooking time if needed to ensure they are fully cooked.

How do I prevent the noodles from getting soggy?

Add noodles towards the end of cooking and cook just until tender. Alternatively, cook noodles separately and add them to individual bowls when serving.

Savory Chicken Noodle Soup to Warm Your Soul Recipe

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★★★★★

4.4 from 109 reviews

This comforting Savory Chicken Noodle Soup combines tender chicken, fiber-rich noodles, and vibrant vegetables in a rich, flavorful broth. Perfect for chilly days, it warms your soul with homemade goodness and wholesome ingredients.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 bowls 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup Base

• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Yellow onion, diced
• 2 stalks Celery, sliced thinly
• 2 medium Carrots, thinly sliced
• 3 cloves Garlic, minced

For the Broth

• 8 cups Low sodium chicken broth
• 4 sprigs Thyme
• 2 bay leaves
• 1 pound Skinless, bone-in chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper

For the Noodles

• 8 ounces Carba-nada noodles

For Garnishing

• 1/4 cup Chopped fresh parsley
• 2 wedges Lemon for serving

Instructions

1. Sauté the vegetables. Heat the olive oil and butter in a Dutch oven over medium heat. Add diced onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally until softened. Stir in minced garlic and cook for about 20 seconds until fragrant.
2. Add broth and herbs. Pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add thyme sprigs and bay leaves. Increase heat to high and bring to a gentle simmer.
3. Cook the chicken. Add the skinless, bone-in chicken breasts along with salt and pepper. Stir gently, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is fully cooked and tender.
4. Remove and shred chicken. Transfer the chicken breasts to a cutting board and let cool briefly. Shred the chicken meat, discarding bones.
5. Add the noodles and combine. For carba-nada noodles, add them now to the simmering broth and cook until tender, approximately 6 to 7 minutes. Stir shredded chicken back into the soup and simmer for an additional 2 minutes.
6. Finalize and serve. Remove the soup from heat, discard thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls, garnish with chopped parsley, and serve with lemon wedges for a bright finish.

Notes

• Use leftover rotisserie chicken to skip the simmering step and save time.
• Adjust noodle cooking time based on the type of noodles used.
• For a richer broth, consider adding a splash of cream or milk.
• Fresh herbs can be substituted with dried herbs if fresh are unavailable.
• Low sodium broth helps control overall salt content, adjust seasoning accordingly.

Keywords: chicken noodle soup, savory chicken soup, homemade chicken soup, comforting soup recipe, healthy chicken noodle soup