Homemade Chicken Noodle Soup
Tasty chicken noodle soup is, without a doubt, the most classic comfort food ever invented. It tastes like love in a bowl.
Like most good things, chicken noodle soup starts very simply. Someone might need it after a tough day or on a cold, dreary evening. Get out your big soup pot, and let’s get started.
It’s really easy to make and a very soothing thing to do on a grey afternoon. The chopping and simmering are satisfying, and the aroma when you’re making chicken noodle soup fills the kitchen and it will bring back a flood of childhood memories.
Great Chicken Noodle Soup Is All About Making A Tasty Base
Tasty chicken noodle soup starts with a rich, golden broth that’s simple to do! You can even begin with rock-hard frozen chicken breast; in fact, I often do!
Put chicken breast, celery, carrots, onion, garlic, and a generous crack of fresh black pepper in a deep soup pot. Do not add salt.
I coarse chop the bigger stalks of celery and add all the leaves because they have so much flavor. The carrots don’t need much more than a little scraping. Cut them into big chunks. Just quarter the onion and leave the garlic cloves whole.
You’ll discard the vegetables that you use to make the soup base. Don’t get too fussy about how to cut up the veggies at this point. The important thing is to capture all the flavor and still have a clear golden broth in the soup. If this seems wasteful, you can puree the vegetables and use them as a base for a casserole or sauce.
Cover with enough cold water to submerge everything, and simmer until the chicken is tender. Allow about two hours to cook from frozen, but if it simmers longer, that’s okay, too. Your whole house will smell great, and the broth will make a flavorful base.
How To Make Chicken Noodle Soup
When the chicken is tender, use a slotted spoon to remove the chicken and vegetables from the broth. Discard the vegetables or decide how to use them. Set the chicken aside to be chopped or shredded.
Retain broth and add enough water to make 3 1/2 to 4 quarts. Bring everything to a simmer.
Slice carrots into chunky bites.
Chop up celery in thick slices.
Next, add noodles, sliced carrots, and celery to the bubbling broth. Stir in about 4 ounces (or more to taste) of Better Than Bouillon Roasted Chicken Base. In my opinion, nothing makes a better soup.
Once the noodles and vegetables are nice and tender, shred or chop the chicken, add it to the soup, and simmer until it’s heated through. Dish up a bowlful of tasty chicken noodle soup and enjoy it!
Millions Of Grandmas Can’t Be Wrong
Chicken noodle soup is legendary in helping us get over a cold. Science can’t prove it, but millions of moms and grandmas can’t be wrong! It’s sometimes called “Jewish penicillin” as a nod to those doting grandmas (like me) who love to dish up steaming bowls of the golden goodness for the people they love.
We’re entering into cold weather and soup season. We always love to have a pot of soup made and ready to reheat when we get home from work. It’s a bonus evening with very few dishes to wash! And almost always, soup is better the second time around!
We eat lots of soup in the fall and winter, and we’ll be sharing many of our favorites. We look forward to hearing about the soups and stews your family loves to eat and the traditions you have built around them. Pictures would make us jump for joy!
I’m dying to know your soup stories! Do you eat soup on Christmas Eve? What kind? Do you smash fistfuls of crackers in your chili or top it with cheese and sour cream? Have you ever had chili with chili cheese corn chips on top? Yum!
Broth For Chicken Noodle Soup
- One 3 pound bag of boneless, skinless chicken breast
- 3 -4 large outer stalk of celery, leaves and all, cut inot large chunks
- 2-3 large carrots, scraped and cut into large chunks
- 1 medium onion, quartered
- 2-3 cloves of garlic, peeled and left whole
- Generous amount of fresh cracked black peppr to taste
- Enough cold water to cover all the ingredients in a tall soup pot
Ingredients For Finished Soup
- 2-3 cups carrot, peeled and sliced thickly
- 2-3 cups celery, slice thickly
- 4 ounces Better Than Bouillon Roasted Chicken Base, or more to taste.
- 1 Tbsp parsley, or more to taste
- About 3 quarts of water
- 1 24-ounce bag of frozen noodles
- Instructions for the broth:
- Put the chicken breasts (You can even start from frozen, I usually do!) the roughly chopped celery, carrots, onion, garlic, and a generous cracking of fresh black pepper in a deep soup pot. Do not add salt.
- Cover with enough cold water, so it's all submerged, and simmer until the chicken is tender. It will take about 2 hours to cook from frozen, but if it simmers longer, that's ok, too.
- Instructions to make it into a beautiful bowl of soup:
- Remove the chicken breasts. Shred or dice the meat as you prefer and set it aside.
- Using a wide slotted spoon, remove the vegetables and discard or use them as you please.
- Retain broth and add enough water to make 3 1/2 to 4 quarts.
- Bring to a boil and add noodles and raw sliced carrots and celery.
- Stir in about 4 ounces (or more to taste) of Better Than Bouillon Roasted Chicken Base.
- When the noodles and vegetables are tender, add the chicken and simmer together until soup is heated through.
- Add parsley! Somehow adding parsley makes everything look prettier and taste better!!
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