Can I use store-bought broth instead of making my own?

Absolutely! While homemade broth gives incredible depth, I totally get needing shortcuts. Use 6 cups low-sodium chicken broth and 2 cups water with shredded rotisserie chicken. Simmer everything together for just 20 minutes to let flavors meld.

How do I make this gluten-free?

Easy swap - just use your favorite gluten-free noodles (I like brown rice noodles) and add them during the last 8 minutes like the regular version. Double-check that your broth is GF too - some brands sneak in wheat.

Why does my soup get cloudy?

That usually means the broth boiled too vigorously instead of simmering gently. No biggie taste-wise, but for clearer broth next time, skim foam religiously and keep the heat low. Cloudy soup still tastes amazing though!

Can I add other vegetables?

Please do! This is your canvas. I often toss in diced zucchini, peas, or spinach at the end. Mushrooms sautéed with the onions are heavenly. Just adjust cooking times - delicate greens need mere minutes.

Help - my noodles soaked up all the broth!

Happens to the best of us. Either eat it fast (not a hardship!) or store noodles separately next time. To fix leftovers, just add warm broth or water when reheating until it's soupy again.

Hearty Homemade Chicken Noodle Soup Comforts Instantly

Description

A comforting and classic homemade chicken noodle soup that’s perfect for any season. This recipe is easy to make and packed with flavor.

Ingredients

1 whole chicken (about 3-4 lbs)
8 cups water
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 cups egg noodles
2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Place the chicken in a large pot and add water. Bring to a boil, then reduce heat and simmer for 1 hour.
Remove the chicken from the pot and let it cool. Shred the meat and discard the bones.
Return the shredded chicken to the pot. Add carrots, celery, onion, garlic, salt, pepper, and bay leaf.
Simmer for 20 minutes or until vegetables are tender.
Add the egg noodles and cook for another 8 minutes.
Stir in fresh parsley before serving.

Notes

Use leftover rotisserie chicken to save time.
Adjust salt to taste.
Freeze leftovers for up to 3 months.

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Category: Soup
Method: Stovetop
Cuisine: American