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!
🐓 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 (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
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 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.
Brandi's Chicken Noodle Soup
- 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 teaspoon Ground Thyme
- ½ teaspoon Ground Coriander
- Salt and Pepper
- ¼ teaspoon Dried Sage
- 1 Pkg Egg Noodles
- ¼ teaspoon Celery Salt
- 2 teaspoon Vegetable Bouillon
- 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.
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.