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Classic Chicken Noodle Soup

  • Writer: Jessie Alice Smith
    Jessie Alice Smith
  • Jul 31, 2020
  • 2 min read

Updated: Apr 9

Serves approx. 6-8. Cooking time is approx. 45 minutes from start to finish.

Homemade chicken noodle soup is so simple, so delicious and so good for you!


I am finding it harder all the time to be able to enjoy soups that don't upset my very sensitive digestive system. So many soups are filled with hard-to-digest creams and a mountain of preservatives. I love soup, in general, so I have spent some time making my own, from-scratch and tasty recipes that leave you feeling fully satisfied without the inevitable stomach discomfort.


Ingredients:

  • 3/4 stick or 6 tbsps unsalted butter

  • 1/2 of a yellow onion

  • 2 c carrots (about 2 large carrots)

  • 3 celery stalks

  • 2-3 large cloves of garlic

  • 10-12 c chicken broth (I use unsalted broth so that I can control the total saltiness)

  • 2 large chicken breasts

  • 2 c egg noodles (heaping)

  • Salt & pepper to taste

  • 1/2 tbsp oregano

  • 1/2 tbsp thyme

  • 1 tbsp rosemary

  • 2 c fresh spinach (optional)

Directions:

  • Chop all vegetables into bite-sized or smaller pieces.

  • Melt butter in a large pot or dutch oven.

  • Add your carrots first, let them cook in the butter for about 3 minutes.

  • Add in the onion, garlic, and celery. Cook for 5 minutes, stirring regularly.

  • Pour in all broth, add all spices, stir, bring to a boil.

  • Once boiling, CAREFULLY drop in both raw chicken breasts, I use a pair of tongs to submerge them easily. Turn the heat down to med and let boil for 10 minutes.

  • After 10 minutes, using a clean pair of tongs, fish out both chicken breasts, and place them on a cutting board. Then using 2 forks, pull the chicken into bite-sized chunks. (some of the insides of the chicken may still be underdone, this is OK, it will cook for another 10 minutes still.)

  • Once pulled, carefully scoop all of the chicken back into the simmering pot.

  • Add noodles, let simmer until the noodles are soft, about 10 minutes.

  • If you are using spinach, add it once the noodles are nearly done cooking.

  • And that's, that!

  • Enjoy with toasted bread, biscuits, or rolls. Stays delicious in the fridge for up to a week or in the freezer for 3 months.

If you enjoyed this recipe and would like some more... check out more of my blog posts!


Thank you so much for stopping by.


All photography by Jessie Alice Smith


 
 
 

1 Comment


Vanessa Schulz
Vanessa Schulz
Aug 01, 2020

I'm going to need to try this!! Looks so good!

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