Homemade chicken noodle soup
This is the easiest and best chicken noodle soup recipe! It only takes about an hour to make and only uses a few ingredients. Your family will never want canned soup again.
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
Tips and suggestions
You can also used rotisserie chicken instead of baking your own if you wanna save even more time! just take it off the bones and chop it up into the soup.
If you don't wanna use the oven, you can just brown and cook the chicken in the pot before you add the vegetables. the chop up the chicken after and put it into the soup.
This recipe can be made with white or dark meat so just use whatever you prefer!
If you have homemade or store bought broth, you can use that instead of the bouillon base but I still recommend putting in a little bit of bouillon because I think it gives more depth of flavor.