How to Make Homemade Chicken Noodle Soup

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There’s nothing more comforting that a bowl of homemade chicken noodle soup.

It warms you on a cold day, soothes you when you are ill, and is a great big, fluffy blanket wrapping you up in a hug – in a bowl. You can’t beat it.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

To begin, dice a medium onion, 2 carrots and 2 stalks of celery. All of the pieces should be 1/2 inch or so. Cut 2 boneless, skinless chicken breasts into 3/4 inch pieces. Mince 3 cloves of garlic.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

In a Dutch oven, heat 2 tablespoons of butter over medium heat. Add in the carrot, celery and onion and cook until the onions are translucent – about 2 or 3 minutes. Add in the chicken and cook until it is opaque.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Pour in two quarts of chicken broth.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Add in 1/2 teaspoon each of salt and freshly ground black pepper, 1 teaspoon thyme, 1/4 teaspoon turmeric and a bay leaf. Bring it to a boil, reduce heat to medium-low, cover and simmer together for 1 1/2 hours.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Bring the soup up to a boil, and add in 8 ounces of dry egg noodles. Cook until the noodles are done. Give the broth a taste and add salt if needed.

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Enjoy!

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

Yield: 6

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup from Cosmopolitan Cornbread - classic and comforting

There's nothing more comforting that a bowl of homemade chicken noodle soup.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 medium onion
  • 2 carrots
  • 2 stalks celery
  • 3 cloves garlic
  • 2 boneless, skinless chicken breasts
  • 2 Tb butter
  • 2 qt chicken broth
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp turmeric
  • 1 tsp thyme
  • 1 bay leaf
  • 8 oz. dry egg noodles

Instructions

  1. To begin, dice the onion, carrots and celery. All of the pieces should be 1/2 inch or so. Cut the chicken breasts into 3/4 inch pieces. Mince the garlic.
  2. In a Dutch oven, heat the butter over medium heat. Add in the carrot, celery and onion and cook until the onions are translucent – about 2 or 3 minutes. Add in the chicken and cook until it is opaque.
  3. Pour in the chicken broth.
  4. Add in the salt, black pepper, thyme, turmeric and the bay leaf. Bring it to a boil, reduce heat to medium-low, cover and simmer together for 1 1/2 hours.
  5. Bring the soup up to a boil, and add in the egg noodles. Cook until the noodles are done. Give the broth a taste and add salt if needed.
  6. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 585mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 15g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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