At one point or another, we all get sick. What’s better than a good Chicken Noodle Soup to fight a cold? Sure you can take cold medicine, etc. but you know the old saying, feed a cold and starve a fever. So here is my wife Brandi’s Chicken Noodle Soup recipe.
This homemade Chicken Noodle Soup is very easy to make and so much better than any soup you can get in a can. Trust me on this one.
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This is one of the few recipes that my wife has shared with me that is off the chart!
Like most soup recipes you can adjust some of the ingredients to your liking. We prefer chunky soup so I tend to cut the chicken into larger size chunks.
While you can omit some of the seasonings, you will be missing out. They add a bunch of flavor to an otherwise bland chicken noodle soup.
An ingredient substitution I make on occasion is to use a chicken-based bouillon instead of a vegetable bouillon. It all depends on what flavors you want to enhance for this soup recipe.
Gather your Ingredients
You will need the following ingredients to make this Homemade Chicken Noodle Soup Recipe (see recipe card for quantities): Chicken Breasts, Celery Stalks, Carrots, Water, Low Sodium Chicken Broth, Yellow Onion, Thyme, Ground Coriander, Salt & Pepper, Dried Sage, Egg Noodles, Celery Salt and Vegetable Bouillon.
How to Make Homemade Chicken Noodle Soup
- In a saucepan heat olive oil over medium heat. Add onions and cook 2 to 3 minutes. Add chicken and cook until chicken is cooked all the way through. Stir in the celery and carrots, and cook for 2 to 3 minutes stirring often.
- Sprinkle the salt, pepper, celery salt, coriander, and sage over the chicken mixture. Add the chicken broth and 3 to 4 cups of water. Add Vegetable bouillon. Bring to a boil.
- Once boiling, add the Egg Noodles. Cook the noodles for 10 to 12 minutes. Add water according to your preference or thickness.
Brandi’s Chicken Noodle Soup
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Ingredients
- 3 Chicken Breasts, Cooked & Chopped
- 3 Celery Stick, Chopped
- 1 Cup Carrots, Chopped
- 4 Cups Water
- 32 oz Low Sodium Chicken Broth
- ½ Yellow Onion, Chopped
- ½ Tsp Ground Thyme
- ½ Tsp Ground Coriander
- Salt and Pepper
- ¼ Tsp Dried Sage
- 1 Pkg Egg Noodles
- ¼ Tsp Celery Salt
- 2 Tsp Vegetable Bouillon
Instructions
- In a saucepan heat olive oil over medium heat. Add onions and cook 2 to 3 minutes. Add chicken and cook until chicken is cooked all the way thru. Add the celery and carrots, cook 2 to 3 minutes stirring often.
- Sprinkle the salt, pepper, celery salt, coriander, and sage over the chicken mixture. Add the chicken broth and 3 to 4 cups of water. Add Vegetable bouillon. Bring to a boil.
- Once boiling, add the Egg Noodles. Cook the noodles 10 to 12 minutes. Add water according to your preference on thickness.
Notes
If you like chicken noodle soup, then this one is for you. It has a fabulous taste and very flavourful. I even make it in the summer as a light supper.