Homemade Chicken Noodle Soup – Comfort in a Bowl

Serving: Serve hot with crusty bread or crackers for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Warm the soup on the stove over low heat. If needed, add extra broth to adjust consistency.
Freezing: Freeze without the noodles for up to 3 months. When reheating, add freshly cooked noodles.
Variations
Make it Creamy: Add ½ cup of heavy cream for a creamy version.
Low-Carb Option: Swap egg noodles for zucchini noodles or cauliflower rice.
Extra Protein: Add white beans or chickpeas for a heartier soup.
FAQ
1. Can I use raw chicken instead of cooked?
Yes! Add 2 raw chicken breasts or thighs in Step 2 and simmer for 15-20 minutes. Remove, shred, and return to the pot.

2. What noodles work best?
Egg noodles are traditional, but rotini, fusilli, or broken spaghetti also work well.

3. Can I make this in a slow cooker?
Yes! Add all ingredients (except noodles and lemon juice) to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add noodles in the last 30 minutes.

This Chicken Noodle Soup is simple, satisfying, and packed with flavor—a perfect homemade meal for any occasion!