Chicken Noodle Soup
Homemade Chicken Noodle Soup from Scratch! Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, this easy recipe is the perfect comfort food for chilly days. Skip the canned version and enjoy the wholesome goodness of a scratch-made soup that’s just like Grandma’s. It’s cozy, nutritious, and full of flavor—perfect for lunch, dinner, or meal prep!
Ingredients
- 1 pound chicken breasts
- 2 tablespoons olive oil
- ½ cup onion small diced
- 2 stalks celery small diced
- 2-3 medium carrots small diced
- 2 quarts chicken stock
- 1 quart water
- 1 ½ teaspoons garlic powder
- 3 ½ teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon fresh oregano chopped
- 2 tablespoon fresh thyme chopped
- 1 bay leaf
- 3 cups broad egg noodles or your noodle of choice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Start by boiling the chicken breasts in water. This step can be done ahead of time, allowing the chicken to cool before cutting or shredding the chicken. Set aside until needed.
- Next, heat about 2 tablespoons of oil in a large stock pot over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes, allowing them to brown slightly.
- Add the chicken stock, water, dry seasonings and bay leaf to the pot. Bring the mixture to a boil, then stir in the noodles. Continue to cook uncovered for 8-10 minutes, or until the noodles are fully cooked.
- Once the noodles are done, add the chicken and fresh herbs to the pot. Taste and adjust your seasoning as needed. Enjoy!
Tried this recipe?Let us know how it was!