The Best Homemade Chicken Noodle Soup

 We made it through winter, but unfortunately cold and flu season is still among us. One of my secret weapons during this sick season is homemade chicken noodle soup. My dear friend Beth posted about this soup a while back, and I decided to give it a try myself.

I am so glad that I did. Shortly after making my first batch, I came down with a killer cold. And let me tell you, nothing makes you feel better than a warm bowl of homemade soup.

I believe secret ingredient for any homemade soup is homemade broth. Check out this homemade both post, where I show you the easy steps on how to make your own broth!

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The Best Homemade Chicken Noodle Soup

• 2 Tbsp. olive oil
• 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 (or easy homemade broth)
• 8 oz. dried egg noodles
• about 2 cups shredded cooked chicken
• Salt and fresh black pepper, optional chopped parsley

1.  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.
2. Add a good pinch of salt and black pepper. Stir occasionally.
3. After vegetables have softened a bit, remove bay leaf and thyme.
4. Add 8 cups chicken stock and bring to a boil.
5. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened.  Add in chicken, stir; cook an addition 2-3 minutes. 
6. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!

HERE ARE SOME MORE SOUP RECIPES WE LOVE!

• Sausage Tortellini Soup
• Instant Pot Creamy Chicken Wild Rice Soup
• The Best Crockpot Minestrone Soup
• The Best Crockpot Chicken Noodle Soup
• Crockpot Lasagna Soup

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The Best Homemade Chicken Noodle Soup

Author Corey Valley

There is nothing that makes you feel better than a warm bowl of homemade soup. Fight off the cold and flu season with the Best Homemade Chicken Noodle Soup!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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Ingredients

 

1x2x3x

• ▢ 2 Tbsp. olive oil
• ▢ 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
• ▢ Salt and fresh black pepper optional chopped parsley

Instructions

• 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, remove bay leaf and thyme.
• Add 8 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!

Toggle Nutrition Information

Nutrition

Calories: 404kcal | Carbohydrates: 43g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 524mg | Potassium: 665mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5147IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

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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Post updated September 2020