Is there anything more comforting on a cold winter day than a bowl of homemade chicken noodle soup? Especially if you have a scratchy throat or full-blown cold. Actually, I love to eat it any time of the year! Today, I’m sharing my chicken noodle soup recipe.
I’ve been making chicken noodle soup for years, and I don’t really have a set recipe. So, this soup turns out a little differently each time I make it, but that’s OK!
So, this is basically how I make it. Sometimes there might be more carrots or more celery and less chicken, but it always tastes delicious!
I usually try to cook up a big batch of chicken breasts ahead of time. I wrap the chicken in a foil packet, and bake it at 350 degrees for an hour. After the chicken is cooked, I cut up the chicken, and then freeze the chicken in individual packages so that’s it’s ready for different types of recipes.
One ingredient I add that’s kind of unusual is a large potato. I love the texture and taste of potatoes in soups, so I’ve started adding them to my chicken noodle soup too. It’s completely optional!
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Chicken Noodle Soup
Ingredients:
2-3 chicken breasts – cooked and cut up
8 cups or 64 oz. of chicken broth
1 cup of diced carrots
1 cup of diced celery
1 medium diced onion
1 large potato – peeled and cut up in 1/2″ cubes
1 tsp. ground pepper
1 tsp. thyme leaves
1 tsp. basil leaves
2 tsp. parsley flakes
Noodles – you can add more or less noodles to your taste. I usually only use about 1/2 of a bag.
Directions:
In a large stock pot, pour in the chicken broth, and then add all of the other ingredients except the noodles. Bring to a boil and then turn down to a simmer for 1 – 2 hours. 20 minutes before serving, add the noodles.
To change up the recipe, sometimes I add a bag of tortellini instead of the noodles, and we love it that way too.
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This makes a big batch, and it’s even better the next day. I often will freeze half of it to use at a later date.
I hope you’ve enjoyed this chicken noodle soup recipe! Do you have a favorite soup recipe?
You might also like these recipes:
Broccoli & Rice Casserole With Ham
Thanks Jan, I will let you know when I try it. Do you use fresh thyme and basil leaves ? Do you ever make your own broth, I have never been successful with it.
Debbie, I use dried thyme and basil leaves. I have never tried to make my own broth. The ready-made is so good & easy!
Tonight I finally had all the ingredients I needed to make your Black Beans and Rice Casserole. What a wonderful treat! Since we love onions, I added about ⅓ cup chopped onions to the skillet. After putting a serving in a bowl, I added a dollop of sour cream. Delicious! And it certainly is more filling than I expected. Guess I’ll have my second bowl for lunch. 😉
So with that being said, I’m looking forward to making the Chicken Noodle Soup. I agree with you about the broth. Why would I want to go to all that trouble when Swanson makes perfectly good chicken broth and stock.
Vicki, I’m so glad you tried the beans and rice dish. Your additions sound delicious!