Chicken noodle soup has always been one of my favorite comfort foods. When I was a little girl, it was my go-to whenever I wanted something soul soothing to eat, was sick or just needed an after-school meal. I can’t stand condensed soup though. When I want a bowl of good soup, I want the best chicken noodle soup I can get. For me? That is made right in my own kitchen. I consider this one of my favorite soup recipes ever!
We have all heard the term “Jewish penicillin” when it comes to serving chicken noodle soup to someone who is sick. Once you taste this chicken noodle soup recipe, you will understand where that comes from.
It truly does heal the soul – well that and the goodness it does for your body too.
Chicken Noodle Soup Recipe
This chicken noodle recipe is one that I adapted over 10 years ago from one that someone else gave me. That original recipe is long gong, but I’ve taken extra care to keep mine around.
Yes, it’s that good. In fact, this is one of the first things we added to my list of 30 things to make at home to save or make money.
Once you make your own batch, you’ll understand why. It really is one of the best chicken noodle soup recipes you’ll ever have.Jump to Recipe
How to Make Homemade Chicken Noodle Soup
This actually is one of my favorite chicken recipes period. It ranks right up there with my Copycat Olive Garden Chicken Fettuccine Alfredo with Authentic Alfredo Sauce in my book.
It’s also incredibly budget friendly too! A delicious recipe that is a cheap family meal is the perfect combo in my book!
How to Can Chicken Noodle Soup
Canning chicken noodle soup is one of the best ways to preserve it and isn’t hard at all. If you’re planning on canning this recipe, you can do so quite easily.
Because it contains meat, it must be pressure canned. Water bath canning anything that contains meat is not safe.
To can my homestyle chicken noodle soup, simply make the recipe as is with one exception.
Do not add the noodles and be sure to remove the bay leaf before you process your jars. If you leave the bay leaf in a jar, that jar will basically be inedible due to how strong the bay leaf will become over time.
Ladle the soup base into canning jars leaving 1″ head space. Next, use a bubble tool to remove air bubbles. Wipe the jar rims then add a lid and ring. Tighten rings to finger tight.
Process the broth/vegetable/chicken mixture in a pressure canner at 15# PSI for 75 minutes if you’re doing pints and 90 minutes for quarts.
Allow your jars to sit undisturbed for at least 12 hours and be sure to listen for the lids to ping. If one did not seal, refrigerate and eat immediately.
Best Chicken Noodle Soup Recipe
My chicken noodle soup recipe is also freezer friendly. You can either freeze it with the egg noodles or freeze just the soup base and add the pasta later. It is entirely up to you.
I freeze it in large freezer safe soup containers in both ways depending on what I feel like doing the day I cook.
I did want to mention something about the list of ingredients. I am of the opinion that chicken noodle soup can never have too many vegetables. The number of carrots and celery stalks above are the minimum you should add if you want a good batch of soup.
With that said, feel free to add more than I’ve listed here. You could also add chopped onions or any other vegetables you think may be a great addition. It is really hard to screw this soup up so feel free to get a little creative in the kitchen.
Steps for making chicken noodle soup
Before you get your soup on the stove, you’ll need to prepare the chicken breast. I have found the easiest way to do this is by baking it in foil packets.
Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. You do not need to season the chicken breast or add anything.
Lay each piece of wrapped chicken in a baking dish and bake at 375° until done. Allow it to cool then shred or chop. Set it aside until later.
Once the chicken is cooked – or while it is cooking – add the chicken broth to a large stockpot or dutch oven. This chicken noodle soup recipe makes quite a bit so make sure your pot can handle that.
Turn the heat on medium to begin heating it, but do not allow it to boil just yet.
While the broth is heating, wash the carrots and celery with a homemade vegetable wash. Then, chop the carrots and celery. I prefer to taste them so I keep mine on the large side. Chop them to whatever size you prefer.
Like I said earlier, don’t be afraid to get creative with the vegetables you add as well and don’t be afraid to add more than I’ve called for. If you are adding others, now would be the time to wash and prep them.
Add the vegetables to the broth when you’re finished.
Next, add all seasonings including the bay leaf and rosemary if you are using it and give it a very good stir. Make sure to get all to the bottom of your pot so the seasonings are distributed as evenly as possible.
If your bay leaves are on the smaller side like mine were in the pic, add two.
Turn up the heat to a medium/high and bring the pot to a rolling boil. Once things are boiling, add the chicken to the pot and bring back to a boil.
If you are canning this chicken noodle soup, you would stop now and process. If not, move to the next step.
Add the egg noodles and cook at a rolling boil 6-8 minutes or until done. Make sure to stir well every so often to keep the noodles from burning on the bottom of the pot.
When the pasta is done, remove the bay leaf and serve hot. This goes great with a thick, crusty bread on the side.
Looking for more easy recipes? Try these:
Ready for an amazing casserole recipe? The classic tuna casserole recipe is all grown up with sauteed mushrooms, Colby jack cheese, fried onions and more. You’ll never turn your nose up at tuna noodle casserole again! Freezer friendly recipe too!
Need a quick and easy chicken recipe? These homemade chicken fingers are quick, easy and oh so delicious!
Chicken Noodle Soup Recipe + How to Can Chicken Noodle Soup
- 96 oz chicken broth
- 4 large carrots peeled and scrubbed
- 4 stalks celery chopped
- 2-3 Tbsp. minced garlic
- 1 large bay leaf
or 2 small ones
- 2 16oz bags egg noodles
- ¼ tsp onion powder
- ¼ tsp ground thyme
- 1/4-1/2 tsp. black pepper
- ¼ tsp all-purpose seasoning
- ¼ tsp seasoned salt
- 2 springs fresh parsley 1/2 tsp dried parsley
- 3-5 boneless, skinless chicken breast
chopped or shredded
- 1-2 pinches dried rosemary
- ⅛ tsp celery seed
- Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. Bake at 375° until no longer pink.
- Allow to cool then shred or chop. Set aside.
- Add chicken broth to large stockpot and begin heating on medium.
- Chop vegetables to a size of your preference and add to pot. Stir well.
- Add all seasoning to the pot and stir well.
- Bring pot to a rolling boil. Add chicken and stir well.
- Bring back to a rolling boil. Add egg noodles all at once. Stir well.
- Cook for 6-8 minutes at a rolling boil or until pasta is cooked. Stir often.
- Remove bay leaf.
- Serve hot.