Name: Chicken Noodle soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 cups shredded or cubed chicken already cooked; 1-2 tablespoons butter or olive oil; 1 1/2 cups chopped carrots; 1 cup chopped celery; 1/2 diced onion; 2-3 diced garlic cloves; 8-10 cups chicken bone broth or stock; 8-12 ounces egg noodles; 1 teaspoon dried parsley; 1 teaspoon salt; pepper to taste

What could be better than a quick and easy homemade chicken noodle soup when you are feeling a bit under the weather or the skies are cloudy and gray? Thankfully I’ve learned how easy it is to make homemade chicken noodle soup and serve it to my family with cheers from the table.

What Type of Chicken Should I Use?

A lot of times when I make chicken noodle soup, I use leftover chicken from roasting a whole chicken. Right after dinner, I will take off any meat we didn’t eat and store it in a container in the fridge. Then in the next few days I can use it to make soup. You can also do this with a store-bought rotisserie chicken.

If you only have chicken breasts, you can use your instant pot to quickly cook them or boil them in water. Then they are cooked, you can then chop them up or shred them.

When I am in a hurry (like when someone is home from school sick), I will open up a jar of our home canned chicken or rabbit to dump into the soup. That is real easy!

Homemade Broth for Your Chicken Noodle Soup

When you make homemade chicken noodle soup, there are very few ingredients. Because of that, they all should really be the best you can get. Making your broth at home from leftover chicken bones and a few scrap veggies really is worth it when it comes to this soup. If you just don’t have the time, make sure to get a high quality broth or stock.

This is another reason that we usually have chicken noodle soup after roasting a whole chicken for dinner. One night we have the whole roasted chicken. After dinner, I pick off the extra meat and store in the fridge. I then take the chicken carcass and throw it in a pot with some scrap onions/onion skins, carrots, celery, and herbs. You can just use the carcass without the veggie scraps also.

Then I fill the pot with water and simmer on the stove. I usually simmer on the stove the rest of the evening, turn it off before bed and then turn it on again in the morning. This stock will be what I use for the soup. You can also use your instant pot.

When I do it this way, a whole chicken becomes two full meals for our family of five.

Ingredients for Chicken Noodle Soup

Chicken broth or stock
Shredded or chunks of cooked chicken
1-2 tablespoons butter or olive oil
Celery
Carrots
Onion
Garlic
Noodles
Herbs – I usually use just parsley
Salt and pepper

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How to Make Chicken Noodle Soup

There are many ways to make this soup and all will turn out well. The ingredients are simple and can be cooked up by throwing it all in the pot and simmering until the noodles are ready. But I like to first sauté the veggies for a little bit to give it a more rich flavor.

First, heat up butter or olive oil in soup pot and add the carrots, celery, and onions. Sauté until soft. Add in the garlic the last minute or two of cooking the veggies.

Next, add in the broth, uncooked egg noodles, cooked chicken, parsley, salt and pepper. Let simmer for around 20-30 minutes (or until the noodles are soft).

Season with more salt and pepper if needed and serve with a warm roll.

That’s it! So easy!

Yield: 6 servings

Chicken Noodle soup

This chicken noodle soup is the ultimate comfort food for those feeling under the weather or when the skies are gray. Gather up the simple ingredients and make a quick chicken noodle soup.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

3 cups shredded or cubed chicken already cooked
1-2 tablespoons butter or olive oil
1 1/2 cups chopped carrots
1 cup chopped celery
1/2 diced onion
2-3 diced garlic cloves
8-10 cups chicken bone broth or stock
8-12 ounces egg noodles
1 teaspoon dried parsley
1 teaspoon salt
pepper to taste

Instructions

Heat your stock pot and put in the butter or olive oil to heat up.
Add in the carrots, celery, and onion and cook for a few minutes until they start to soften. Add in the garlic when the other veggies are almost soft.
Add in the broth, uncooked egg noodles, cooked chicken, parsley, salt and pepper.
Let simmer for around 20-30 minutes (and the noodles are soft).
Season with more salt and pepper if needed and serve with a warm roll.

Notes

This soup recipe is a guideline and the amounts are approximate. Feel free to use more or less of each ingredient to get the right amount for your family's tastes.

You can leave out the onion and garlic if you want it more mild.

What to Serve with Chicken Noodle Soup

We love our favorite dinner rolls with the soup or a simple buttered slice of bread.

Also, if you want to make some homemade noodles to go in your soup, try out this recipe. It is on my list of things I want to make from scratch. I love how simple RuthAnn Zimmerman’s recipes are. This one is sourdough, but she has a regular flour recipe too.