I have memories of being sick growing up and eating a bowl of canned chicken noodle soup and not loving it. Matter of fact, I would have been fine never having another can ever in my life. It wasn’t until I became an adult and had homemade chicken noodle soup that I actually realized what all the fuss was about. There is a complexity in flavors from a homemade soup that a can cannot compare to. I like to make my own broth too which makes the soup that much better in my opinion and worth the extra effort. However, if you don’t have time a store bought broth will work just fine here. My homemade chicken noodle soup is so comforting and delicious and you are definitely going to be making it over and over again.
This is a no brainer soup that anyone can whip up in their kitchen, no special equipment or skills necessary. It’s so full of flavor from the homemade broth, is full of nothing but nourishing ingredients, and it really is so good for your body. It's guaranteed to kick a cold or just to make you feel better on any night of the week. Consider it a big ole hug in a bowl, comfort food at it’s finest.
You can decide if you want to serve up some grilled cheeses on the side or not, but either way your family is going to flip over this classic soup made better! Feel free to use gluten free noodles, or whatever shape of noodle you like the best. I honestly switch it up almost every single time just depending on what I have in the pantry at the time.
So if you have never made your own homemade chicken noodle soup, now is the time. You will never buy another can of chicken noodle soup again, I can almost guarantee it!
Ingredients:
1 Tbsp. Olive Oil
1 Shredded Chicken cooked from the broth, bones and skins removed (could alternatively use 4 breasts or thighs or a mixture)
4 Large Carrots, Peeled and sliced thin
3 Stalks of Celery, sliced thin
2 Sprigs of Thyme
1 Onion, diced small
1 Tbsp. Salt, or more if needed
1/2 Tbsp. Fresh Cracked Pepper
2 Cups of Noodles of Choice
Parsley for garnish (optional)
Directions:
Heat olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery in olive oil until they start to soften a bit.
Add in thyme and salt and pepper while the veggies cook down.
Add in strained broth and bring to a boil.
Reduce heat, but keep the liquid bubbling at a simmer and then add shredded chicken.
Cook for another 15-20 minutes. At this time taste test for more salt and pepper and adjust if needed.
Boil noodles separately until tender, drain, and then add to each bowl as ready to serve. This keeps the noodles from getting soggy, especially with leftovers.
Garnish with chopped parsley and more cracked pepper and serve.
This soup is a game changer y’all and I just know you are going to love it!
