Homemade Chicken Noodle Soup (With Video)
Simply the BEST EVER Homemade Chicken Noodle Soup in 25 Minutes! This easy recipe is bursting with fabulous flavor, tender chunks of chicken and veggies. Tis the season for runny noses and coughs. Not to mention the crazy weather our northern friends are having. My family loves this soup. There is just something about homemade chicken noodle that is almost healing, isn't there?
I have been working on the best homemade chicken noodle soup for quite some time. I've tried many recipes, but none have been loved more by my husband than my Best Ever Simple chicken noodle soup recipe.
There is nothing quite like enjoying a bowl of homemade chicken noodle soup like your mom used to make. I remember my own mother making it when we were growing up. It was the perfect remedy for a cold or even a bad day. It surely is the best way to warm you up on a cool winters night and make everything feel better!
Mom’s soup took all day to cook, but nowadays that is just not in the schedule. With work, play dates and carpools to fill your days, this is the perfect chicken noodle soup to make on a busy day. It’s packed with carrots, celery, and chicken, and it goes from prep to plate in just 25 minutes. This home-style soup is perfectly satisfying and oh so delicious.
We even keep our freezer stocked with a few batches so when the unexpected cold arises, we simply defrost and heat on the stove top or in the microwave. It is so amazing!
Enjoy!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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BEST EVER Hearty Beef Soup! With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.
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See how easy our Homemade Chicken Noodle Soup is to make, watch the video!
Homemade Chicken Noodle Soup
SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 25 Min
2 tablespoons unsalted butter
4 carrots, sliced
2 celery ribs, sliced
8 cups low sodium chicken stock (or 8 cups water and 4 tablespoon chicken base)
1 pound uncooked boneless skinless chicken breast, cut into bite size pieces
1 (8-ounce) bag extra broad egg noodles
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
In a large (8 quart) saucepan over medium high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
Add chicken stock and chicken. Cover and bring to a boil.
Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
Add parsley and pepper. Stir and serve!
DONNA'S NOTES: This is a great soup to make ahead and freeze. Let soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.
The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator over night. Bring to a boil add egg noodles and cook until al dente.
Recipe developed by Donna Elick -
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