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!
Chicken Noodle Soup
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.
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.
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?