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Once you’ve made your own veggie-packed pot of chicken noodle soup, you won’t go back to the canned, supersalty stuff again.
Let's Cook Homemade Chicken Noodle Soup
This recipe is a versatile template for comfort soup. Feel free to add other veggies or swap in a different noodle.
Cost for 6: $10.79
Total Time: 25 minutes
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
Download this recipe's how-to PDF.
This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.
2. While Vegetables Cook
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
3. Add Hot Stock
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
4. Add Chicken
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender
- 1 (3- to 4-lb) chicken, whole or in parts
- 1 large onion (don't bother to peel), cut in half
- 4 large garlic cloves (don't bother to peel)
- 3 large carrots (1 whole, 2 chopped)
- 3 large celery stalks (1 whole, 2 chopped), leaves reserved for garnish
- 2 bay leaves
- 6 sprigs fresh parsley, optional
- Salt and freshly ground pepper
- ½ pound small pasta, like shells, orzo, or broken angel hair
Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot. Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.
Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.
Put a strainer or colander over a large pot and carefully pour in the stock press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups if not, add some water. Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)
Put the pot over medium-high heat. Bring it just to a boil, then lower the heat so the liquid bubbles steadily. Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10-30 minutes).
Stir in the pasta and the reserved 2 cups chicken adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5-10 minutes). Taste and adjust the seasoning, garnish with the reserved celery leaves, and serve.
Homemade Chicken Noodle Soup Recipe
- Author: Steve Gordon
- Prep Time: 15 minutes
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 servings 1 x
- Category: Soups, Main Dish
- Method: Stove top
- Cuisine: American, Southern
Homemade Chicken Noodle Soup is perfect for a cool Fall night or a cold Winter day. It warms the body and warms the soul. It’s easy to make and this makes enough to even save some for later.
3 Tablespoons Butter
1 cup diced Carrots
1 cup diced Celery
½ cup diced Onion
8 cups Chicken Stock ( 2-3 2oz cartons) maybe less if thicker soup is desired.
¼ cup All-Purpose Flour
1 cup Evaporated Milk
½ teaspoon Salt
½ teaspoon Black Pepper
3 skinless chicken breasts
12oz Egg Noodles, uncooked
Place a large sauce pot over Medium heat on stove top.
Add the butter.
Add the carrots.
Add the celery.
Add the onions.
Stir and cook for 5 minutes.
Add one carton of chicken stock.
Bring mixture to a boil.
Place flour in a separate small bowl.
Add the milk.
Add black pepper.
Whisk together until flour has completely dissolved.
Gradually stir the flour and milk mixture into the boiling chicken stock.
Add the chicken breasts.
Let mixture cook until chicken breasts are done (165F internally) About 15 minutes.
Remove chicken breasts.
Add egg noodles. Let cook 8 minutes.
Shred chicken into smaller pieces. Return chicken to pot.
Add more chicken broth if desired. Stir well.
Cover pot. Turn off heat. Let rest 30 minutes for best results.
You may not need both cartons of chicken stock, but have them ready. Make the soup as thick or as thin as you like. If you use a lot of stock, adding a teaspoon of chicken granules can help boost the chicken flavor.
Keywords: homemade, chicken noodle, soup, chicken stock, chicken broth, carrots, onion, celery, butter, chicken breasts, quick, easy, hearty soup
Have you tried our Chicken Noodle Soup Recipe? How did you like it?
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Easy Homemade Chicken Noodle Soup (One Pot)
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Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on stovetop!
This soup is perfect for a weeknight dinner or lunch and just as good as this Crockpot Chicken Noodle Soup. It’s especially helpful if you’re not feeling well or have a nasty cold.
I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever!
You can serve with bread or crackers but it’s a truly a meal on its own!
This soup is:
- Low calorie
- Ready in 30 minutes
- Requires only 1 pot
You can also modify this recipe and make one pot chicken noodle soup with:
- Egg noodles
- Bouillon cube
- Frozen noodles
- Homemade noodles
- Canned chicken (I really don’t like this version! It tastes weird and artificial)
- Rice (Great alternative for when you are out of noodles!)
- Spaghetti noodles
- Rotisserie chicken
- Whole chicken
- Chicken breast
- Potatoes (Makes soup thicker too because of all the potato starch)
- With or without broth
Tips for making healthy chicken noodle soup:
-Use an already cooked rotisserie chicken to help speed up the process and make a rotisserie chicken noodle soup.
-Leftovers can easily be enjoyed the next day for lunch or dinner.
-You can also use LEFTOVER, cooked chicken from a previous meal in this recipe
-Adjust the amount of vegetables and spices, based on your preference.
-If you’re using a crockpot – use a crockpot liner bag to make clean up easy and simple!
-I like to use chicken broth but you can use vegetable broth too.
-Use LOW SODIUM chicken broth or else the soup will become very salty.
-Any type of noodles can be used but egg noodles taste the best.
-Add noodles near the END so that they don’t get over-cooked and too soft or “mushy.”
How do you make Chinese Chicken Noodle Soup?
This Healthy Homemade Chicken Noodle Soup can also be made into a Chinese Chicken Noodle Soup. I do this by adding in 1-2 tablespoons of light soy sauce to taste and then add in 4 oz of dried Chinese noodles instead of the egg noodles. I also only include the garlic cloves, ginger and onion vs. the other vegetables. You can also try adding in sriracha sauce and using green onions instead of white ones.
How can I make a quick chicken soup?
My recipe below is super quick. You can use leftover chicken that’s already cooked or rotisserie chicken, frozen vegetables or vegetables that you have chopped up prior, some basic herbs and spices.
How do I make a creamy chicken noodle soup?
You can thicken up this classic chicken noodle soup by adding a ¼ cup of butter, a 1/3 cup of cream, a ¼ cup + 2 Tbsp all-purpose flour and 2 ½ cups milk. After you have prepared the soup, according to the instructions below, you will melt butter in a saucepan over medium heat. Add flour and cook for a few minutes, while stirring constantly. While you’re whisking slowly, add in the milk and whisk to smooth consistency. Then whisk in the cream and bring mixture to a boil, stirring constantly. Pour this milk mixture into soup mixture and stir.
What is in homemade chicken noodle soup?
Besides the chicken and the noodles, you will also find parsley, salt and pepper, a variety of spices like bay leaf, oregano, thyme, and ginger. There is also chicken broth, butter, carrots, celery and onions that make up this delicious hearty meal.
Can you freeze homemade chicken noodle soup?
Yes, it can be frozen in tight sealed containers for up to 1 month.
What spices do you add to chicken noodle soup?
Bringing out the flavors and aromas of this easy soup are the spices of salt, pepper, bay leaf, oregano, thyme, parsley, ginger and garlic.
How do you thicken chicken noodle soup?
You can use all-purpose flour or cornstarch to do this. Add 2 tbsp all-purpose flour and 1/4 cup cold water (for each cup of soup). Mix the flour and water together until a thick mixture forms. Remove any lumps by crushing them with the back of a spoon. Add the mixture to the soup and simmer for 3-4 minutes or until it thickens.
How to Store Your Chicken Noodle Soup:
In the fridge: Cool your soup completely and store covered in the fridge. The soup will last 2-3 days.
In the freezer: Cool your soup and store in a freezer safe container. You can freeze your soup for 3-4 months.
Looking for more great soup recipes? Check out my roundup of the best winter soups!
Diabetic Chicken Noodle Soup Recipe
Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil. Cook until chicken is no longer pink (about 15 minutes). Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat). Dice chicken into bite-size pieces. Return chicken to the skimmed broth along with all remaining ingredients. Place over high heat and return to a boil. Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes). Serve right away the pasta will continue to absorb liquid if the soup is left simmering.
Calories: 151 calories, Carbohydrates: 10 g, Protein: 21 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 276 mg, Fiber: Diabetic Soup And Stew Recipes Dinner Soup Chicken Pasta Keto Low Calorie Low Carb Low Fat Weight Management
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Easy Chicken Noodle Soup from a Leftover Roasted Chicken
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Homemade chicken noodle soup is a comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Don’t be afraid of making the stock from scratch—it’s actually easy and makes all the difference in your finished soup. Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. (Don’t try to add the dried noodles to your soup—they’ll suck up the stock and thicken the soup to a pasty mess.)
What to buy: We strongly recommend making the stock yourself, but you can also substitute 6 cups of high-quality, low-sodium store-bought chicken broth. And while making roasted chicken is easy, you can also use a leftover rotisserie chicken for this soup.
Game plan: The stock can be made in advance and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.
You’ll need to make a roasted chicken before you begin.
What to buy
Le Creuset 5.5-Quart Signature Round Dutch Oven
Durable, easy to clean, and heirloom-quality, this Dutch oven is perfect for soups, stews, seafood, and so much more—and it comes in a range of gorgeous colors to suit every kitchen.
We are all about keeping life simple and making dinner easier. You don’t have to use a rotisserie chicken but it sure makes life easier when you do!
I love to serve the rotisserie chicken for dinner one night and then shred the leftovers for soup the next day or later in the week. You can also freeze the chicken to have on hand for future use.
It sure helps get dinner on the table fast!
Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup recipe is a tried and true comfort dinner with carrots, celery, onions, chicken, and homemade noodles. In this soup recipe, I’ve included an easy recipe for homemade noodles that makes it even better!
HOMEMADE CHICKEN NOODLE SOUP
After Halloween, I usually never want to eat again. At least that’s what I tell myself and then at 4 pm I’m like hmm, I could go for a Twix. What is wrong with me?
Of course this pattern isn’t new. Ever since I was a little girl I would eat my candy as I went trick or tricking until I had a stomachache and my mom would fix me chicken noodle soup at the end of the night.
Can I tell you that homemade chicken noodle soup has always been super intimidating to me?
My mother-in-law has always killed it this department, whipping it up like it was taking the dishes out of the dishwasher…just something you do.
But for some reason I could never get it right. The broth/chicken ratio. The noodles. I tend to do this with cooking. For instance, cooking rice was super intimidating to me 10 years ago. Something so simple yet I always under or overcooked it.
Turkeys are still overwhelming to me. Doesn’t help that my oven is tiny and I can’t really fit anything in it, even the smallest turkey. That will be my next thing to conquer.
Today, it’s this soup. I don’t know why I complicated it so much. It’s veggies, broth, and some seasonings – not rocket science.
I always felt like an ingredient was missing but now I’m completely satisfied with this chicken recipe.
HOW TO MAKE CHICKEN NOODLE SOUP
The thing that takes this over the top are the homemade noodles. You can totally use store bought egg noodles. I don’t love them but if that’s all you have – it will work.
If you’re lucky enough to have those Grandma egg noodles in your stores, they are good too.
But seriously, I’m not one to make my own sandwich bread or anything like that but you guys…these homemade noodles are so easy. No yeast. You can totally do it.
I like my soup heavy on the noodles.
After you roll them out and cut them you separate them and let them dry out. You can make any shape you want. Make it fun!
Remember they will get a little larger when you cook them so don’t make them too long or thick.
There you have it! Easy Chicken Noodle Soup. If you’re looking for a spicy twist try this Southwestern Tortilla Soup!
WHAT IS IN CHICKEN NOODLE SOUP
The ingredients in this soup are simple: chicken, carrots, celery, onions, noodles, broth, and herbs.
- CHICKEN: You can use rotisserie chicken or cook your own from chicken breasts or thighs.
- BROTH: The chicken broth is the base of this soup. I like to use Better than Bouillon Base because of it’s rich flavor. You could make your own homemade chicken broth if you want.
- VEGETABLES: Carrots, celery, and onion are the classic veggies in chicken noodle soup. Feel free to add your own.
- NOODLES: Homemade egg noodles do not take that long and take this soup to the next level! If you’re running short on time, store bought egg noodles will work.
CAN I MAKE THE NOODLES AHEAD OF TIME?
Yes. You can dry out the noodles up to a day ahead. You also don’t have to dry them out if you don’t have time.
Tips for Making the Best Homemade Chicken Noodle Soup
I always boil my noodles separately from the chicken broth, then add to the soup, otherwise, they absorb up all of the delicious broth as they cook.
If by chance you accidentally simmer away too much of your broth, have a high-quality boxed chicken stock on hand to spread the soupiness a little further.
As I mentioned above, this is a fairly flexible chicken noodle soup recipe, so feel free to add in whatever extra herbs and veggies you have hanging out in your produce drawer.