If you’re craving a warm, comforting bowl that feels like a hug from the inside, you can’t go wrong with this Classic Chicken Soup with Noodles and Fresh Parsley Recipe. It’s a timeless dish where tender chicken, savory broth, vibrant vegetables, and delicate noodles come together in perfect harmony, brightened by the fresh burst of parsley. Every spoonful promises a cozy and nourishing experience that’s both simple to prepare and utterly satisfying.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential for building the rich flavor, inviting texture, and appealing color that make this soup so memorable. Each item plays its part to create a balanced and wholesome meal.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps soften the vegetables.
- 1 small onion, diced: Provides a savory base and gentle sweetness.
- 2 cloves garlic, minced: Boosts depth and aroma beautifully.
- 3 carrots, sliced: Offer natural sweetness and vibrant color.
- 2 celery stalks, sliced: Add subtle earthiness and crunch.
- 1½ lbs boneless skinless chicken breasts or thighs: The tender protein star of the soup.
- 8 cups chicken broth: Creates the hearty, flavorful liquid foundation.
- 1 teaspoon dried thyme: Brings fragrant herbal notes.
- 1 bay leaf: Infuses a mild depth of flavor with its aromatic essence.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon black pepper: Adds gentle warmth and spice.
- 1 cup egg noodles or rice (optional): Provides satisfying texture and heft.
- 2 tablespoons chopped fresh parsley (optional): Brightens every bowl with fresh, vibrant color and flavor.
How to Make Classic Chicken Soup with Noodles and Fresh Parsley Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, letting them soften gently for about 5 to 6 minutes. This softening process is the foundation for your broth’s flavor, turning raw veggies into tender, fragrant building blocks. Then add the garlic and cook it for about 1 more minute until fragrant, making sure it doesn’t brown and turn bitter.
Step 2: Add Chicken and Broth
Place the chicken breasts or thighs right on top of the softened vegetables in the pot. Pour in the chicken broth, then season with dried thyme, the bay leaf, salt, and black pepper. Mix gently to combine, then bring the pot to a rolling boil. Once boiling, reduce heat and allow the soup to simmer for 25 to 30 minutes. This slow cooking tenderizes the chicken perfectly while extracting marvelous flavors into the broth.
Step 3: Shred Chicken and Add Noodles
Remove the cooked chicken and shred it finely with two forks, which helps it soak up the broth. Return the shredded chicken to the pot. If you’re including noodles or rice, add them at this stage and simmer for an additional 10 minutes until they’re tender and perfectly cooked. This step transforms the soup into a complete, hearty meal.
Step 4: Final Touches and Serving
Take out the bay leaf for a smooth finish. Taste the soup and tweak the seasoning if needed. Sprinkle in the fresh parsley right before serving—this final flourish adds a pop of freshness that truly elevates the whole experience.
How to Serve Classic Chicken Soup with Noodles and Fresh Parsley Recipe
Garnishes
Fresh chopped parsley is the classic choice, adding bright color and a light herbal tang. You can also consider a squeeze of lemon juice for a vibrant zing or a sprinkle of cracked black pepper for an extra kick. A small spoonful of grated Parmesan can bring an unexpected savory twist that melts perfectly into the hot soup.
Side Dishes
This soup pairs beautifully with crisp, crusty bread or warm, buttery dinner rolls. A light green salad with a simple vinaigrette complements the soup beautifully, balancing the warmth with cool freshness. For an extra touch of comfort, garlic bread or a side of roasted vegetables works wonders too.
Creative Ways to Present
Serve the soup in rustic bowls to emphasize its homemade charm. For cozy gatherings, offer tiny bowls of toppings like chili flakes, grated cheese, or a drizzle of good-quality olive oil so guests can customize their spoons. Layering noodles beneath the broth in clear glass bowls creates an inviting visual that shows off the colorful vegetables and tender chicken beautifully.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in the fridge for up to 4 days. Transfer it to an airtight container once cooled, and before reheating, give it a good stir to redistribute the flavors and noodles evenly. It tastes even better the next day as the flavors meld.
Freezing
You can freeze this soup for up to 3 months. For best results, freeze without the noodles or rice, adding them fresh when you reheat to prevent them from becoming mushy. Leave enough headroom in your container for expansion and thaw overnight in the fridge before warming.
Reheating
Warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. If frozen noodles were added fresh, cook them separately and add when serving. Avoid microwaving for too long to keep the chicken tender and the broth clear.
FAQs
Can I use bone-in chicken for this soup?
Absolutely! Bone-in chicken will give the broth even richer flavor and depth. Just allow a little extra simmering time, and remove the bones before shredding the meat.
Is it possible to make this soup gluten-free?
Yes! Simply swap out egg noodles for gluten-free noodles or rice. The soup remains hearty and delicious with these alternatives.
Can I use pre-cooked chicken?
Yes, but add it near the end of cooking just long enough to warm through, so it stays tender and doesn’t dry out.
What if I don’t have fresh parsley?
Dried parsley can be used as a substitute, though it won’t have the same fresh brightness. Adding it during cooking rather than as a garnish will help release its flavor.
How do I make the soup more flavorful?
Try adding a splash of lemon juice or a dash of Worcestershire sauce to brighten the broth. Sautéing vegetables a bit longer before adding the chicken broth can also deepen the flavor.
Final Thoughts
This Classic Chicken Soup with Noodles and Fresh Parsley Recipe is one of those dishes that feels timeless for good reason. It’s simple to make, nourishing, and packed with the flavors that comfort us all. Whether you’re feeling under the weather or just want a wholesome meal, this soup will always deliver warmth and smiles. I can’t wait for you to try it and make it your own treasured classic!
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Classic Chicken Soup with Noodles and Fresh Parsley Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and classic homemade chicken soup featuring tender chicken, fresh vegetables, and aromatic herbs simmered to perfection. Ideal for a nourishing meal, this easy recipe can be customized with noodles or rice and garnished with fresh parsley for extra flavor.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
Chicken and Broth
- 1½ lbs boneless skinless chicken breasts or thighs
- 8 cups chicken broth
Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Ingredients
- 1 cup egg noodles or rice
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until the vegetables begin to soften, then add the minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Broth: Place the chicken breasts or thighs into the pot, then pour in the chicken broth. Stir in the dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer gently for 25 to 30 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Noodles or Rice (Optional): If using, add the egg noodles or rice to the soup. Simmer for an additional 10 minutes or until the noodles or rice are fully cooked and tender.
- Final Seasoning and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley and serve the soup hot for a comforting meal.
Notes
- For a richer flavor, add a splash of lemon juice or use bone-in chicken instead of boneless.
- This soup stores well in the refrigerator for up to 4 days.
- It can also be frozen for up to 3 months—thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
