Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup: I always make a big pot of this homemade chicken noodle soup when I’m feeling under the weather or my body is aching and exhausted. It’s the ultimate comfort food because of the flavor that comes from “from scratch” and the aroma that fills my house while it cooks. Folks, this chicken broth is authentic—no canned or bouillon is used here.

But fear not—this shockingly straightforward and simple recipe, which calls for very little preparation time, produces the best homemade chicken noodle soup—even if it is cooked from scratch!

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Homemade Chicken Noodle Soup

 

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Chicken Noodle Soup with Rotisserie Chicken - A Beautiful Mess

 

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INGREDIENTS

 

  • 2 Tbsp olive oil ($0.32)
  • 1 medium yellow onion ($0.37)

 

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  • 3 cloves garlic ($0.24)
  • 1/2 lb. carrots ($0.49)

 

  • 1/2 bunch celery ($0.83)
  • 2 split chicken breasts, bone-in ($6.64)

 

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  • 1 tsp dried basil ($0.10)
  • 1 Tbsp dried parsley ($0.15)

 

  • 1/2 tsp dried thyme ($0.05)
  • 1 bay leaf ($0.15)

 

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  • 1/4 tsp Freshly cracked pepper ($0.05)
  • 2-3 tsp salt ($0.05)
  • 6 oz. egg noodles ($1.00)

 

INSTRUCTIONS

 

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  • Chop the garlic and dice the onion. In a large pot, add the onion, garlic, and olive oil. Sauté over medium heat for about 5 minutes, or until the onions are transparent and tender.

 

  • Wash and cut the carrots and celery while the onion and garlic are sautéing. After adding them to the pot, sauté them for an additional few minutes.

 

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  • Remove the chicken breasts’ skin and any extra fat. Add the chicken breasts to the saucepan with 8 cups of water, the bay leaf, basil, parsley, and thyme, as well as some freshly cracked pepper. After covering the pot and increasing the heat to a boil on high, simmer it for an hour on low.

 

  • Make sure the soup simmers for the entire sixty minutes. The chicken will be difficult to shred if the heat is turned down too low and it is not boiling away.

 

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  • Simmer for 1 hour, then take the chicken out of the pot. Shred the meat slightly after removing it off the bone with two forks. Add salt to taste to the broth. Start with a teaspoon and adjust the amount to your preference. I used two to three teaspoons. Once the salt is added, the taste of the soup will truly come through.

 

  • After adding the noodles to the saucepan, increase the heat to high and boil the noodles for about 7 minutes, or until they are soft. Add the chicken shreds back to the saucepan. If necessary, taste and add more salt (I didn’t need to). Warm up and serve!

ALSO SEE

Peruvian Halibut Ceviche Recipe

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NUTRITION

Serving: 1Serving

 

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  • Calories: 211 kcal Carbohydrates: 20g Protein: 13g; fat9g Sodium: 638mg Fiber: 2g

 

FAQs AND QUESTIONS

 

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HOW TO MAKE CHICKEN NOODLE SOUP

 

  • Dice one onion and mince three garlic cloves to start. When the onions are tender and transparent, put them in a big pot with two tablespoons of olive oil and sauté.

 

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  • While the garlic and onion are cooking, wash and cut 1/2 bunch (3-4 stalks) of celery and 1/2 pound of carrots. Include them in the pot. Keep sautéing the celery, carrots, and onions all at once. Half of a bunch of celery and half of a one-pound bag of carrots will be used, but the remainder need not be wasted. The remainder can be cleaned, sliced, and frozen to make more soup at a later time. Every (other) time, I do it. Only a few more minutes are needed, and it is super convenient later!
  • Take off the skin from two split chicken breasts, each weighing 2.5–3 pounds. Bones and rib meat are included with split chicken breasts, and they both greatly enhance the flavor of the soup. On occasion, the label “bone-in chicken breast with rib meat” will also be applied to them.

 

  • Include the chicken breasts in the saucepan with 1/2 tsp dried thyme, 1 tsp dried or fresh parsley, 1 bay leaf, 1 tsp dried basil, and approximately ¼ tsp freshly cracked black pepper.

 

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  • Place a lid on, pour in 8 cups of water, and turn the heat up to high to boil. Once it comes to a boil, turn down the heat and simmer for an hour. Take care not to reduce the heat to the point where it no longer simmers.

 

  • Add 6 oz. of egg noodles to the pot while you’re working on the chicken, turn the heat up to a boil, and cook until tender (about 7–10 minutes). You can use any noodle that you like, but I really like egg noodles for this soup. They have a nice, firm texture and they don’t disintegrate in the soup. Season the broth with salt, beginning with one teaspoon and adding more until the flavor of the broth really pops (2–3 teaspoons).

 

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  • Add the shredded chicken back to the soup, stir to combine, and you’re ready to eat! It’s never a bad idea to give it one last taste and adjust the salt if needed.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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