Homemade Chicken Noodle Soup Recipe (+ Video)
Talk about the ultimate comfort food! This homemade chicken noodle soup recipe is one of the easiest and tastiest, with hearty chunks of chicken breast, celery, carrots, and home-cooked egg noodles.
Chicken noodle is one of those classic soups that always sounds good, especially on cold days and sick days – like tomato basil or broccoli cheese soup! They are the perfect comfort meal.
sick season soup
When it’s cold, I’m wearing a hoodie, sweatpants, and flip flops—you know it’s soup season. Once the recipe I’ve been craving (especially when I’m in bad weather) is this easy chicken noodle soup.
I know everyone has their own recipe for this, but today’s soup is simple and delicious. With only 8 ingredients, it takes about an hour or less to mix together! ! Talk about easy! This will definitely be saved for our chicken noodle soup recipe (we love it so much we even made a chicken noodle casserole!)
How does chicken noodle soup help with a cold?
Remember when your mom made you chicken noodle soup when you were sick as a kid? It can really help you feel better!
Warm soup can help clear up a stuffy nose! It is also anti-inflammatory and has been shown to help relieve cold symptoms. So go for all the chicken soup you want when you’re feeling sick!
How to Make Chicken Noodle Soup
This soup doesn’t need many ingredients. You just need:
- Chicken Soup
- Egg Pasta
- salt and pepper
Making this recipe is a piece of cake!
Chick. You start by cooking the chicken in six cups of water until it’s fully cooked. Remove the chicken, then strain the broth of any chunks.
Vegetables and noodles. Add vegetables and some chopped chicken stock cubes to the broth. Bring it to a boil, add the noodles, and simmer for 15-20 minutes.
Add the rest. Dice the chicken, add it to the soup and cook for another 5 minutes or so, and you’re done! Just add your desired seasoning and enjoy a delicious, warm bowl of homemade chicken noodle soup. 😀
What seasoning is good for chicken noodle soup? You can season your chicken noodle soup with thyme, basil, peppercorns, bay leaves, and parsley. Don’t forget the salt and pepper!
Crock pot version
You can easily make this chicken noodle soup in a crock pot! Just add all the ingredients except the noodles to the crock pot. Cook on low heat for 6-7 hours. Take the chicken out and cut into bite-sized pieces. Re-add chicken and noodles. Cook for 5-10 minutes, until the noodles are tender.
Seasoning and Freezing
What can I add to enhance the flavor? You can add different spices to bring out the flavor of the soup. Depending on the flavor you want, you can try one of the following…
- Mild: Black pepper, white pepper, garlic powder, onion powder and cumin.
- For more zing: Add other spices like red pepper, cayenne, and chili powder.
- Smoky flavors: Try smoked chipotle, smoked paprika, or smoked salt.
- Vegetables: Vegetables add more flavor and color to the soup! Try adding some diced or sun-dried tomatoes. You can also add potatoes or kidney beans to the soup for a more starchy flavor. Add some sweet peas or diced green beans to bring a vegetable sweetness to the soup. Don’t forget that you can add any kind of onion to spice up the broth.
freezing. If you have leftover chicken noodle soup, you can definitely freeze it! Simply store in a freezer-safe plastic bag or container. It will keep for 4-6 months in the refrigerator. When you’re ready to reheat, just add a little broth to the stockpot and heat it over medium heat.
I don’t know about you, but chicken noodle soup always sounds good whenever I’m craving some comfort food! Whether it’s cold outside and you’re not feeling well, or you just need a good bowl of soup, this recipe should do the trick!
What to Serve with Chicken Noodle Soup?
For more chicken soup, check out:
Course Main Course, Soup
Prep time 30 minutes
Cook Time 30 minutes
Total time 1 hour
Calories 330 kcal
Author Little Luna
- 6 degrees Celsius water
- 1 teaspoon salt
- 4 boneless skinless chicken breasts
- 1/2 degree Celsius water
- 1 sliced carrot
- 2 chicken stock cubes, crushed
- 1/2 C diced celery
- 2/3 bag homemade egg pasta
- Appropriate amount of pepper
In a large pot combine 6 cups water, chicken breasts and salt. Cook until chicken is fully cooked.
Remove your chicken from the water to cool. Cover with cling film and place in the refrigerator.
Strain the broth from the cooked chicken to clear the broth. Return the broth to the pot.
Add carrots, celery, and chopped chicken stock to the broth. Bring to a boil.
After the soup boils, add the noodles. Simmer for about 15-20 minutes.
While your soup is simmering, cube your chicken. Add the chicken to the soup and simmer for another 5-10 minutes. Add pepper to taste.