Homestyle Chicken Noodle Soup With Homemade Noodles
Chicken Noodle Soup From Scratch is the ultimate comfort food! Made with homemade chicken stock and noodles, and packed full of vegetables, this homemade chicken noodle soup recipe makes a truly nourishing meal.
Servings: 8
Ingredients
- 1-2 tablespoon olive oil
- 3 chicken breasts
- 1 tablespoon butter
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
Instructions
- Make homemade chicken broth. This can be done days in advance if desired. Or choose your favorite store-bought brand of stock.
- Cook your chicken breasts in a bit of olive oil or other fat in a Dutch oven or large soup pot. Sear on both sides for about 7 minute each. Remove from the pot and allow to cool. It doesn’t matter if the chicken isn’t fully cooked because it will continue to cook in the soup
- Add butter, diced onion, diced celery, and carrots to the stock pot and sauté over medium heat for 3 to 5 minutes or until the onion starts to turn translucent. Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it’s easy to do.
- Add the chicken broth and herbs. Bring to a simmer over medium-high heat for about 15-20 minutes, until the carrots are about soft.
- Cut the chicken into bite-sized pieces or shred it, and add it back to the pan. Add the noodles (whether it be homemade or store-bought). Bring back to a simmer and cook just until noodles are done. Fresh noodles do not take as long as dried (usually around 3-5 minutes to al dente depending on thickness).
- Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. Ladle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.
Notes
- This is the best soup to use up what you have in your kitchen. Carrots, peas, green beans, cabbage, herbs – add them in.
- Sautéing the onions, celery, and carrots in butter before adding the remaining ingredients is totally a game changer. It adds so much flavor to the dish.
- I love making a whole chicken in the instant pot, then taking all the meat off the bones, throwing the bones back into the pot, adding some cold water, and then turning it back on for hours to make the broth. I make the soup the next day. It's a great way to get the most out of your food!
- Store in an airtight container in the fridge for up to 5 days. Reheat to serve. If you are wanting to freeze the soup, I would suggest freezing it without the noodles for up to 3 months. The noodles can get mushy once thawed and reheated. You can always cook and add the noodles when reheating the soup!
- To make more of a creamy chicken noodle soup, replace 1-2 cups of clear broth with whole milk.
Nutrition
Calories: 158kcal | Carbohydrates: 6g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 1440mg | Potassium: 480mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5174IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg