Homemade Chicken Noodle Soup

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There is just something so soothing and special about eating chicken soup when you are sick. Believe it or not, Homemade Chicken Noodle Soup is actually not that difficult to make, and it’s definitely worth the effort! I made my own Homemade Chicken Stock as well, but store bought works in a pinch…..

This Homemade Chicken Noodle Soup is so versatile, that you could use different shaped pasta, different herbs, and even rotisserie chicken for a super simple meal.

How to make Homemade Chicken Noodle Soup:

Heat olive oil in a large pot or Dutch oven. Add the carrots, onion, and celery and cook until almost tender…about 5 minutes…..

Next, add the garlic and cook for one additional minute…..

Then add the chicken broth, shredded chicken, noodles, thyme, and basil…..

I wasn’t paying attention and added too many noodles. You want half as many as you see above. Bring to a boil then simmer until the noodles are cooked, about 10 minutes. Garnish with Italian parsley and serve with crackers…..

See how simple that was, and it only took about 35 to 40 minutes to make. 🙂

More delicious Soup recipes:

• Creamy Carrot and Cauliflower Soup
• Irish Potato Leek Soup
• Potato Cheese Soup {lactose-free}
• Roasted Red Pepper Soup with Grilled Shrimp
• Instant Pot Butternut Squash and Apple Soup
• Roasted Cauliflower and Garlic Soup

Enjoy!!

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is an easy and healthy recipe that uses leftover or rotisserie chicken! This delicious dinner is the perfect way to sneak in extra veggies into your diet.

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Course: Main Course, Soup

Cuisine: American

Keyword: chicken, noodles, pasta, soup, healthy, vegetables, recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 291kcal

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 2 large carrots thinly sliced
• 2 stalks celery thinly sliced
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 8 cups chicken stock homemade or high-quality store-bought
• 2 cups chicken cooked and shredded - leftover or rotisserie works great
• 3 cups wide-egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• sea salt and black pepper to taste
• fresh Italian parsley to garnish

Instructions

• Heat oil in a large pot or Dutch oven over medium heat.
• Add the onion, carrots, and celery. Cook until almost tender, about 5 minutes.
• Add the garlic and cook for one additional minute.
• Add the chicken broth, chicken, herbs, and noodles. Bring to a boil.
• Simmer soup until noodles are cooked, about 10 minutes
• Garnish with chopped parsley and serve with crackers.

Nutrition

Calories: 291kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 503mg | Potassium: 561mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4116IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg