Every year I seem to get sick right around my birthday, and nothing ever sounds better than a hearty bowl of chicken noodle soup.
We usually have cans of Progresso stocked, but I’ve been motivated lately to start making our own soups. It’s way simpler than you think, and you know exactly what quality of ingredients you’re using. If you don’t have time to make your own chicken stock in advance, you can use premade chicken stock like we do.
Here’s our easy recipe for making Homemade Chicken Noodle Soup.
- ½ cup of chopped carrots
- ½ cup of chopped celery
- ¼ cup of diced onions
- 1 clove garlic minced
- 2 chicken breasts
- 2 cups egg noodles
- 4 cups chicken stock
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- Salt + pepper to taste
- In a large pot, heat the olive oil on medium to low heat and sauté the garlic, onion, carrots and celery. Stir with a wooden spoon frequently and be careful not to overcook the garlic and onion.
- In a separate pot, boil the chicken breasts until they are completely cooked through. Pull from the water and let cool.
- Pick apart the chicken breasts into small shredded pieces by pulling two forks in opposite directions.
- Add the chicken stock to the large pot with the vegetables. Stir frequently with the wooden spoon at first. Bring to a simmer.
- Add the picked chicken breasts to the pot.
- Add the oregano, thyme and bay leaf. Season with salt and pepper to taste.
- Let the soup simmer for about 5 minutes.
- Add the egg noodles and cook for about 8 minutes until tender. Be careful not to overcook the egg noodles.
In just thirty minutes you have a hearty batch of homemade chicken noodle soup that beats the canned stuff any day!