Homemade chicken noodle soup is super easy to make and perfect for a cold wet day! Its also great for feeding a large family on a budget. Since making my own homemade chicken noodle soup I can tell you that its one hundred times better than the canned version and way more nutritious!
This is one of my family’s favorite meals during the cold months. Its the perfect comfort food that will have everyone feeling warm and cozy. This recipe is also very inexpensive to make so its great if you’re on a budget!
If you are interested in how to shop on a budget, you might like these:
Five ways to save money on groceries
This recipe only requires a few ingredients that most people already have in their kitchen
Ingredients
- Chicken breast or thighs
- butter
- carrots
- garlic
- celery
- onion
- water
- chicken bouillon
- thyme
- bay leaves
- parsley
- egg noodles
Can I use homemade stock?
Yes! if you have your own stock you can use that instead of the chicken bouillon. I just like how easy and quick the chicken bouillon makes this soup. My favorite one to use is Better Than Bouillon.
What kind of noodles to use?
I like to use egg noodles but you can use any noodles you like!
Here is another recipe you may like:
How to make homemade chicken noodle soup
Start by seasoning your chicken breast with salt, pepper, onion powder, garlic powder and thyme.
Place them in a 375 degree oven for about 25-30 minutes or until slightly golden brown. You can also brown the chicken in your pot that you are using to make your soup.
While your chicken is cooking heat 3 table spoons of butter on medium heat and add the diced onion and celery. Cook them until translucent. Then add the carrots followed by the garlic and cook for another 5-10 minuets.
Next remove the chicken from the oven and let it rest for 10 minutes. Once it cools, dice into bite size pieces and place them into the pot. Add the chicken bouillon mixture to the pot and bring to a boil. Then bring down to low and simmer for 30-45 mins or until the chicken and carrots are soft.
Once the soup has simmered for 30-45 minuets, bring it back up to a boil and add the noodles.
Let the noodles cook for 5-10 minutes or until tender.
Season the soup with salt and pepper to taste and enjoy! I like to serve it with crackers or fresh made sourdough toast.
Homemade chicken noodle soup
Equipment
- 1 large stock pot or dutch oven
- 1 baking sheet
- mixing spoon
- chopping knife
Ingredients
- 2 chicken breast or thighs
- 3 tbs butter
- 1 Onion
- 2 Ribs celery
- 2 Large carrots
- 1 tsp minced garlic
- 8 cups Water
- 8 tsp Chicken better than bouillon
- 1/4 tsp Thyme
- 2 Bay leaves
- 1 1/2 cups Egg noodles
- Salt and Pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 375F degrees
- Season the chicken with salt, pepper and a drizzle of olive oil and place the chicken in the oven and bake for 25-30 minuets.
- While the chicken is cooking, dice all of your vegetables
- Melt the butter in the pot on medium heat and add the onions and celery. Cook for 10 minuets or until translucent.
- Then add the carrots and cook for another 10 minuets followed by the minced garlic.
- Take out the chicken from the oven and let it rest for 5-10 minuets. Dice the chicken in bite sized pieces and add it into the pot. Put any drippings from the pan into the soup, this will give it extra flavor.
- Add the 8 cups of chicken bouillon mixture to the pot and bring to a boil.
- Once to a boil, bring the heat down to low and simmer with the lid on for 30-45 minuets or until the chicken and carrots are tender and soft.
- Bring the soup back to a boil and add the noodles. Let them cook for 10-12 minuets or until the noodles are tender.
- Turn off the heat and season with salt and fresh ground black pepper to taste.
- Garnish with fresh chopped parsley and enjoy!
Notes