I know, I know. Chicken noodle soup–everyone knows how to make that. Up until this recipe, I had never made my own homemade chicken noodle soup. Embarrassing. I found a pretty well-received recipe on Allrecipes and figured I would give it a go. I was not disappointed!!
If you prep your veggies beforehand, in around 30 minutes this recipe creates a delicious and hearty chicken noodle soup packed to the brim with veggies, chicken and egg noodles. Nothing soothes the chill of winter quite like a chicken noodle soup. Ironically, a day after I made the soup I caught a cold…at least I had a big batch of this chicken noodle soup to cure what ailed me.
Now don’t get mad at me, but I did not make my own broth by simmering chicken bones. My family does this, and I always find myself chewing on something I think might be chicken but is actually a chicken bone.
To avoid hazardous materials in your chicken soup, especially if you’re making this for children or guests, it’s best to use boneless & skinless chicken breasts, pre-cooked in the oven and then cubed to be put in the soup. Trust me on this one, nothing is worse than having to watch out for shards of pain waiting for you in your soup. Skip the pain and make this soup, it’ll be sure to please even picky eaters!
I wasn’t sure at first how I was going to make a broth, so I began by boiling 8 cups of water in a large stockpot. In the meantime I threw in 2.5 chicken breasts in the oven preheated to 375ºF with a little salt and pepper. (By the time these are done it’s just about time to add them into the soup.)
I rummaged through the pantry and could only find a few cans of chicken broth and didn’t want to use them all on a soup. Sometimes they come in handy for a recipe that calls for them..like chicken francaise or risotto. I stumbled upon Knorr’s homestyle stock in the pantry and decided to give them a go. I opened up two of the small packages of concentrate and dissolved them in the 8 cups of water and brought the mixture to a boil.
Next I added the onion, celery and carrots. I never have carrots on hand because I don’t like them, so I borrowed a can of diced carrots from my mom. Don’t judge me. I’m a big fan of ‘if you don’t have it, use something else that’s kind of like it’.
After reducing the heat, add in some salt and pepper to taste. I gave the soup about four twists of the sea salt grinder–you can always add more salt later. It’s much more difficult to keep adding water to dilute the salt. Instead of pre-cooking the egg noodles, I opted to just cook them in the broth. Less dishes = a happy lady.
When it came time to add the noodles into the soup, I noticed I didn’t have enough liquid to cook the pasta in…oops. I added in one of my cans of chicken broth I said I wouldn’t use for the soup. Oh well, nobody’s perfect. Cook the noodles mostly through, add in the diced (cooked!) chicken, and BAM. Chicken noodle soup, homemade as can be. This recipe is hearty, tasty, and not that salty. If you prefer more salt, add it to taste.
What’s your favorite soup? Brothy or creamy?
Homemade Hearty Chicken Noodle Soup
- 10 cups chicken broth any method of obtaining broth will do
- 3 cups cooked chicken breast meat
- 1 cup chopped celery
- 1 cup chopped white onion
- 1 cup diced carrots
- 3 cups wide egg noodles
- sea salt to taste
- ground black pepper to taste
- In a large saucepan or Dutch oven, bring 10 cups of chicken broth to a boil (any method of obtaining chicken broth will do).
- Preheat oven to 375º. Place chicken breasts in a baking dish, and cook thinly sliced chicken for around 12 minutes, or until no longer pink inside.
- In the large stockpot, stir in chopped celery, onions and carrots. Reduce heat, cover, and simmer about 15 minutes.
- Halfway through the cooking time, add in the uncooked egg noodles and stir occasionally to prevent sticking.
- After chicken is cooked through, dice into bite-sized pieces and add to the chicken noodle soup. Continue simmering until noodles are al dente, then remove from heat.
- Allow chicken noodle soup to cool to a comfortably warm temperature before consuming. Enjoy!
This recipe was adapted from Grandma’s Chicken Noodle Soup.