20 Homemade Chicken Noodle Soup Recipes

20 Homemade Chicken Noodle Soup Recipes

When it comes to Chicken Noodle Soup, there is no doubt that homemade is the best. Chicken Noodle Soups are comforting on cold winter days or days when you are feeling a bit under the weather.

This 20 Homemade Chicken Noodle Soup Recipes have every kind you can imagine. From vegan, to creamy and light to quick & easy. You are bound to find at least one that will become your new favorite.

Homemade Chicken Noodle Soup Recipes

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  17. Curry Chicken Noodle Soup
  18. Vegan Chicken Noodle Soup
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  20. 30 Minute Chicken Noodle Soup

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5 from 2 votes

20 Homemade Chicken Noodle Soup Recipes

Author Corey Valley
The below list contains all the Homemade Chicken Noodle Soup Recipes you can imagine. From vegan, to creamy and light to quick & easy.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
 

  • Here is what you will need for the stock:
  • 3-4 pound chicken organic preferred
  • 3-4 carrots peeled and cut in half
  • 2 turnips quartered
  • 2 celery stalks cut in half
  • 2 onions quartered
  • 1 head of garlic halved
  • 1 tsp. pepper corns or cracked black pepper
  • 2 bay leaves
  • 2-3 sprigs of fresh thyme
  • For the Soup:
  • 2 Tbsp. EVOO
  • 1 onion chopped
  • 3 carrots ½ in. thick slices
  • 2 celery ribs sliced lengthwise and cut in ½ in. slices
  • 3 garlic cloves minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8-10 cups of chicken stock
  • 8 oz. dried egg noodles
  • about 2 cups shredded cooked chicken from stock
  • Salt and fresh black pepper optional chopped parsley

Instructions

  • Lets start with the stock. Place the chicken in a large pot, remove giblets.
  • Put the rest of the stock ingredients in the pot along with the chicken.
  • Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.
  • Remove chicken from stock and let cool.
  • Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately or refrigerate up to one week.
  • Now lets make the soup!
  • Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
  • Add a good pinch of salt and black pepper. Stir occasionally.
  • After vegetables have softened a bit, add 8-10 cups chicken stock and bring to a boil.
  • Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened.
  • Add in chicken, stir; cook an addition 2-3 minutes.
  • Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. do you have any main recopies for me I’m 14 and love to cook I need some fast easy ones

  2. 5 stars
    What an amazing selection! I love chicken noodle soup! You can’t go wrong with comforting homemade deliciousness. Thank you for sharing!