Recipe: Homemade Chicken Noodle Soup

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There’s nothing quite like a warm bowl of chicken noodle soup to chase away the chill or soothe the soul. Whether you’re feeling under the weather or simply craving a taste of nostalgia, this easy, homemade recipe is the perfect solution.

Made with tender chicken, hearty noodles, fresh vegetables, and a flavorful broth, this recipe is both comforting and satisfying. Plus, it’s super versatile—customize it with your favorite herbs or swap in gluten-free noodles for a personalized touch!

Follow along as I guide you through the steps to create this timeless classic. With minimal prep and maximum flavor, this chicken noodle soup is sure to become a staple in your kitchen.

Pro Tip: Make a big batch and freeze the leftovers (without the noodles) for a quick and easy meal on busy days!

homemade chicken noodle soup recipe

Homemade Chicken Noodle Soup

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Course: Soup
Cuisine: American
Keyword: chicken, chicken noodle, soup
Servings: 8 servings

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 stalks celery (thinly sliced)
  • 3 stalks carrots (thinly sliced)
  • 2 tbsp minced garlic
  • 1/4 cup chicken base or bouillon
  • 1 tsp rosemary (dried)
  • 1 tsp onion powder OR 1 small yellow onion (diced)
  • 1 tsp thyme (dried)
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 large chicken breasts
  • 1-2 tsp all purpose seasoning or Weber's Kick'n Chicken seasoning
  • 10 ounces fettuccine pasta (or egg noodles)

Instructions

  • Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Add the sliced celery, carrots and onions. Simmer for 5 minutes, stirring occasionally. Remove from heat and add to a separate bowl.
  • In a bowl add the chicken breast and season with all purpose seasoning or Weber's Kick'n Chicken seasoning. Add to the dutch oven and sauté for 4 minutes on each side.
  • Add the veggies back to the pot and stir in the minced garlic. Add in the rosemary, (onion powder if not using onions), thyme, black pepper and garlic powder. Add in chicken base along with 10 cups of water. Cover and simmer for 30 minutes.
  • Remove the chicken breasts from the pot and transfer to a bowl. Shred the chicken and set aside.
  • Add pasta to the broth. If using fettuccine pasta, break in half before adding to the broth. Simmer for 7 minutes, and add the shredded chicken breasts to the pot. Simmer for an additional 5 minutes or until the pasta is done.
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