Brandi’s Chicken Noodle Soup

5 from 3 votes

Brandi’s Chicken Noodle Soup is the ultimate Flu fighter! Even if you aren’t fighting a cold, this chicken noodle soup is delish

homemade chicken noodle soup

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.

chicken and vegetables in pot
Chicken Onions Carrots and Celery in Pot

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.

This is one of the few recipes that my wife has shared with me that is off the chart!

chicken and veggies in broth
Chicken and Veggies boiling in Broth
chicken icon

How to Handle Raw Chicken

  • Leave the chicken in the fridge until ready to use.
  • Be careful of dripping juices. Clean up immediately.
  • Do not wash raw chicken (prevents cross-contamination).
  • Wash all utensils and cutting boards.
  • Wash your hands after handling raw chicken.
chicken noodle soup in a large pot
Homemade Chicken Noodle Soup ready to Serve

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.

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.

  1. 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.
  2. 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.
  3. Once boiling, add the Egg Noodles. Cook the noodles for 10 to 12 minutes. Add water according to your preference or thickness.

Printable Recipe Card

homemade chicken noodle soup

Brandi’s Chicken Noodle Soup

Brandi's Chicken Noodle Soup is the ultimate Flu fighter! Even if you aren't fighting a cold, this chicken noodle soup is delish
5 from 3 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course Soups & Chowders
Cuisine American
Author Rodney
Servings 8
Calories 288 kcal

Equipment

  • Saucepan

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

→ Contrary to popular belief, a whole head of celery is called a stalk and a single “stick” from the stalk is called a rib. Since most call a rib of celery “stalk”, I use the term Celery Stick to try and avoid any confusion.

Nutrition

Calories: 288kcalCarbohydrates: 34gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 90mgSodium: 237mgPotassium: 582mgFiber: 2gSugar: 2gVitamin A: 2740IUVitamin C: 3mgCalcium: 36mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Rose says:

    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.

5 from 3 votes (2 ratings without comment)

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