There is NOTHING more comforting to me than Chicken Noodle Soup on a cold day or when I’m not feeling well. That’s why I adore this one. It’s so SO good and SO easy to make and it frequently finds its way into our menu plan at least a couple times a month. This one here is an adaptation of one that I came across many years ago. There were some things that I didn’t care for with the original so I tweaked it until it was just right! Since then, it’s become my go to for those cold nights, for sick kids or just when I need some good, down home comfort food.
No joke. This soup is rich and comforting food for the soul and by the end of your first bowl? You’ll agree. It does free really well too if you’re thinking of doing some freezer cooking, give it a shot for that too. Just a heads up on keeping it as leftovers, it does keep well, however, your broth will thicken quite a bit in the fridge overnight, so you may need to add a cup or two of water to bring it back to soup consistency the next day before serving. Just toss in a pan, add water and warm like you normally would.
Pull out a big stockpot or dutch oven and heat some chicken broth on medium/low. Don’t let it boil. We don’t want it quite that hot yet. I had about 48 ounces in the freezer when I made this batch and just used chicken bouillon and water to make up the difference. You can use any broth you want…homemade stock or canned. Either works.
Now, chop your veggies. I like to taste mine so I keep them on the larger side, but really you can do them any size you want. I’m personally of the opinion that a batch of homemade chicken noodle soup can never have too many veggies so go hog wild and add more than I did if you want.
Toss your veggies into the pot and give a good stir. Yes. I use a flat whisk for this. No real reason why, I just do.
Grab some garlic, bay, pepper, seasoned salt, parsley and a pinch or two of rosemary and toss it in all at once to make a pretty color layout in your pot. I love bay, but mine are a bit small so I added two so that the flavor would really develop. Take 10 seconds at this point to stop and smell your kitchen. Smells awesome, doesn’t it?
Now it’s time to turn up the heat! Kick the heat up and once the broth and seasonings are rolling, throw in the chicken and your egg noodles. Bring it back to a roll and let it simmer for 25-30 minutes. Pull the bay leaf and serve!
- 96 ounces chicken broth
- 4 carrots, chopped
- 4 stalks celery, chopped
- 2 -3 tablespoons minced garlic
- 1 bay leaf
- 2 (16 ounce) bags frozen noodles (I use Reames from the freezer section if I don't make my own)
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon black pepper (use less if you want)
- 1⁄4 teaspoon all purpose seasoning
- 1⁄4 teaspoon seasoning salt (aka Season All)
- 2 sprigs fresh parsley, chopped
- 3 whole chicken breasts, bone and skin removed, cooked and chopped
- To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices
- "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
- In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
- Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
- When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
- Boil for approx 25 min or until noodles are al dente.
- Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
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