Rainy Day Chicken Noodle Soup
This warm and hearty chicken noodle soup is perfect to make on a rainy day or on a cold winter night. It is the best comfort food, filled with flavorful chicken, chunky vegetables, crunchy corn, and tender egg noodles!
For more comfort dishes perfect for a chilly day, try my Texas Chili or Broccoli Cheddar Soup next!
Winter season means all things warm and cozy. As soon as the weather drops, my go-to is immediately this Chicken Noodle Soup. It is literally a bowl of comfort. Nothing beats homemade chicken noodle soup and this one is filled with large pieces of perfectly seasoned chicken and a rich chicken broth. Make a large batch, enjoy some, and place the rest in the freezer for a quick meal later!
Ingredients You’ll Need
- Chicken Breast. The chicken breast is covered in seasoning first and then browned on both sides to start. When all the ingredients are simmering together, the chicken cooks and becomes super tender. You should be able to easily shred it with a fork once the soup is done.
- Mirepoix. This is the base for the soup. It is a combination of celery, carrots, and onion. You will need about 4 cups worth, which is about 2 large carrots, 2 celery stalks, and one large onion.
- Corn On The Cob. This adds a little crunch, color, and variation in texture.
- Chicken Broth. The ingredients will simmer in chicken broth. Use low-sodium chicken broth if you prefer. Then, you can adjust the salt levels to taste.
- Egg noodles. A 10 oz package is the perfect amount for this soup recipe. The noodles are added last so that they cook for only about 15 minutes for the best texture.
- Fresh Parsley. You’ll stir in chopped fresh parsley once the soup is done cooking to enhance the flavor.
How To Make Chicken Noodle Soup
- Start by seasoning your chicken in a large bowl. Then, in a large pot over medium heat add 1 tbsp cooking oil and cook the chicken for 7-8 minutes on each side, to brown the chicken breasts. Once browned, remove the chicken breasts from the heat.
- Add in your mirepoix and cook over medium heat for about 5 minutes.
- Cut the chicken into cubes and add the chicken back to the pot to finish cooking. Cover with chicken stock and add in the corn. Bring the mixture to a boil and let boil for 5 minutes. Then reduce heat to a simmer and cook for 35-40 minutes, or until the chicken is fully cooked and shreds easily with a fork.
- Add in egg noodles and let them cook for about 10-15 minutes, or according to package instructions. Once noodles are soft to the touch remove them from heat and add chopped fresh parsley into the soup. Season with salt and pepper to taste. Serve hot and enjoy!
Tips and Variations
- Save Time: Use precooked rotisserie chicken and add that to the soup. You can start by sauteing the vegetables, then add the shredded rotisserie chicken when adding the chicken broth and corn.
- Use Different Cuts Of Chicken: You can use chicken thighs, chicken legs, or any bone-in chicken. Brown the chicken just the same and add it back into the soup to cook. The chicken should easily fall off the bones when it is fully cooked. Remove the bones from the soup before serving.
- Add Fresh Herbs and Garlic: Try adding fresh thyme or bay leaves to the soup when the broth is simmering. You can also add a few cloves of fresh garlic while cooking the veggies to give the chicken soup even more flavor.
FAQS
What gives chicken soup the most flavor?
Seasoning and browning the chicken gives chicken soup the most flavor. This steps helps seal in the flavor of the chicken that then provides even more flavor to the broth.
How do you fix bland chicken soup?
Do not be afraid to adjust the flavor of the soup by adding salt. Salt really brings the flavor of chicken noodle soup to life. You can also add fresh parsley and chopped herbs to enhance the flavor.
Storage and Rewarming
- Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- You can also freeze it in freezer safe Ziploc for up to 3 months. Make sure to label it with the date. When you are ready to rewarm it, let it thaw in the fridge overnight first.
- The best way to rewarm the soup is on the stovetop if you have time. You can also warm it in the microwave.
If you love this Chicken Noodle Soup Recipe, let me know in the comments. For more delicious recipes, follow me on TikTok and Instagram!
More Chicken Dishes To Try!
Rainy Day Chicken Noodle Soup
This warm and hearty chicken noodle soup is perfect to make on a rainy day or on a cold winter night. It is the best comfort food, filled with flavorful chicken, chunky vegetables, crunchy corn, and tender egg noodles!
Ingredients
- 3-4 Chicken Breasts
- 4 cups Mirepoix: 2 Large Carrots, 2 Celery Stalks, 1 Medium Onion chopped
- 8 cups Chicen Broth
- 2 Corn cobs cut into fourths
- 1 10 oz Package Egg Noodles
- 1/3 cup Fresh Parsley, chopped
- Salt and Pepper, to taste
To Season Chicken Breast
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Lemon Pepper
- 1 teaspoon Cumin
- 1 teaspoon Creole Seasoning
Instructions
- Start by seasoning your chicken in a large bowl. Then, in a large pot over medium heat add 1 tbsp cooking oil and cook the chicken for 7-8 minutes on each side, to brown the chicken breasts. Once browned, remove the chicken breasts from the heat. Set aside
- Add in your mirepoix and cook over medium heat for about 5 minutes.
- Cut the chicken into cubes and add the chicken back to the pot to finish cooking. Cover with chicken stock and add in the corn. Bring the mixture to a boil and let boil for 5 minutes. Then reduce heat to a simmer and cook for 35-40 minutes, or until the chicken is fully cooked and shreds easily with a fork.
- Add in egg noodles and let them cook for about 10-15 minutes, or according to package instructions. Once noodles are soft to the touch remove them from heat and add chopped fresh parsley into the soup. Season with salt and pepper to taste. Serve hot and enjoy!
