I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness.
I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock.
Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken.
This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.
Chicken Noodle Soup Recipe
- 2 T olive oil
- 1 chicken breast
- 1 diced onion
- 2 sliced celery stalks
- 2 cups sliced carrots
- 2 tsp minced garlic
- 1 bay leaf
- 2 basil leaves
- 2 T Italian seasoning
- 8-10 cups water
- 4 chicken bouillon cubes
- 1 TBS onion powder
- 1 TBS garlic powder
- 2 cups egg noodles
- salt and pepper to taste
Heat oil in a large pot
Add in the chicken breast and sear on both sides until browned
Remove the chicken
Add in the onion, carrots, and celery
Sprinkle a pinch of salt in the pot
Saute for 6 minutes
Add in the garlic and saute for 30 secs.
Toss in the bay leaf, basil, and Italian seasoning
Add the chicken back in
Pour in the water
Add the chicken bouillon cubes and bring to a boil
Skim off the scum or foam off the surface of the liquid
Lower the heat and allow it to simmer for 30 mins or until the chicken starts to fall off the bone.
Remove the chicken and shred it
Remove the bay leaf and basil; discard
Add in the onion and garlic powders
Salt and pepper to taste
Add in the egg noodles and cook according to package instructions
Return the chicken back into the pot