This is a recipe for homemade chicken noodle soup that my mother created. It has a really fresh, savory, home-cooked taste, and the total time to make it is only half an hour – a prep time of 10 minutes and a cook time of less than 20.
It’s almost as quick as a can of soup, and so much more delicious. The trick to this one is that you cut up the chicken into bite size pieces before you cook it – that way each piece cooks into one juicy little morsel.
This recipe freezes well, making it a terrific make-ahead freezer meal! You get home cooked soup in the time it takes to heat it in the microwave.
Chicken Noodle Soup
Here’s everything you’re going to need, in one picture. Egg noodles, chicken broth, carrots, onion, celery, salt, pepper and some butter (I recommend Kerrygold for the best flavor).
If you make your own chicken stock and have some on hand, you can certainly use it. If not, I like the flavor of the Swanson “100 Natural” Broth.
I don’t like the low sodium version because it’s flavorless. Instead, I use the regular version just add very little table salt to the recipe. It does need some salt for flavor.
And in case you haven’t heard, salt isn’t as bad for us as we’ve been told. You only need to avoid it if a doctor has advised you to.
Instructions
The full recipe is down below, but here are the steps, complete with photos.
1. Cut the chicken breast into 1/2 inch cubes. Sprinkle them lightly with salt and ground black pepper. Cover it and put it in the refrigerator for now.
2. Clean and chop the carrots, celery, and onions.
3. Put the butter in a large saucepan and add the chicken cubes. Brown for 5 minutes, turning the pieces so they brown evenly.
4. Pour two cans of chicken broth into the pan and bring to a boil.
5. Add the chicken cubes, onions, celery, carrots, salt and black pepper. Return to full boil and then immediately reduce the heat to a low boil and let it cook for 5 minutes.
5. Add the wide egg noodles and return to a medium boil for 7 minutes.
And serve! That’s it. It’s very filling, so you can serve it with just some nuts, crackers and fruit, as pictured, and you’ve got a full meal.
Chicken Noodle Soup the Quick ‘N’ Easy Way
This is how my mom taught me to make chicken soup. The chicken and veggies are fresh cooked and seasoned, and then you add some packaged broth, noodles, etc. So it's really easy to make, but it tastes so homemade.
Ingredients
- 1 large chicken breast
- 32 ounce package of chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped white onions
- 1 1/2 cups wide egg noodles
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Recommended Equipment
- Sauce Pan
Instructions
- Cut the chicken breast into 1/2 inch cubes. Sprinkle them lightly with salt and ground black pepper. Cover it and put it in the refrigerator for now.
- Clean and chop the carrots, celery and onions.
- Put the butter in a large sauce pan and add the chicken cubes. Brown for 5 minutes, turning the pieces so they brown evenly.
- Pour two cans of chicken broth into the pan and bring to a boil.
- Add the chicken cubes, onions, celery, carrots, salt and black pepper. Return to full boil and then immediately reduce the heat to a low boil and let it cook for 5 minutes.
- Add the noodles and return to a medium boil for 7 minutes.
