Brandi's Chicken Noodle Soup is the ultimate Flu fighter! Even if you aren't fighting a cold, this chicken noodle soup is delish
Jump to:
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. This is one of the few recipes that my wife has shared with me that is off the chart!
⭐ Did you make this Recipe
Please let me know how it turned out for you! Leave a comment and rating below and share a picture on Instagram with the hashtag #hotrodsrecipes.
If you enjoyed this recipe, make sure you check out my collection of delicious Soup & Chowder Recipes. My Potato Cheese Soup, my Dill Pickle Soup and my Instant Pot Chicken Tortilla Soup are awesome!
📋 What Ingredients do I need
You will need the following ingredients to make this Chicken Noodle Soup: 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 Brandi's 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 thru. Stir in 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.
🍳 Recipe Card
Brandi's Chicken Noodle Soup
Ingredients
- 3 Chicken Breasts, Cooked & Chopped
- 3 Celery Stalks, Chopped
- 1 Cup Carrots, Chopped
- 8 Cups Water
- 2 Cans Low Sodium Chicken Broth
- 1/2 Yellow Onion, Chopped
- 1/2 Tsp Thyme
- 1/2 Tsp Ground Coriander
- Salt and Pepper
- 1/4 Tsp Dried Sage
- 1 Pkg Egg Noodles
- 1/4 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.
Nutrition
Any nutritional information provided on this site 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.
Similar Recipes
SIGN UP FOR OUR FREE NEWSLETTER TO RECEIVE RECIPES IN YOUR INBOX
Thank You For Subscribing!
leave comment and rating!