The days are short and the food is at its best around here!!
I try my best to serve some of the best comfort food this time of year while still being able to make it good for you.
This chicken noodle soup is a family favorite! It’s chicken noodle soup at its finest and you don’t need to be ill to want this soup. You will look forward to it all season.
No ad, I just really like these egg noodles…
I hope you are all prepping for the winter season as we are! I love making soup this time of year so that I can freeze half of it and give myself some nights off from the kitchen. There is nothing like homemade soup.
I have found some pretty good canned soups I like over the years and they still don’t compare to the homemade version. And sometimes that’s still good enough for me because you don’t always have time to make a fancy dinner. A couple favorites include Amy’s Organic Soups Chunky Tomato Bisque and Wolfgang Puck’s Chicken and Wild Rice Soup. That list doesn’t compare to my list of homemade favorites.
Some homemade favorites of mine include:
- BEST HAMBURGER SOUP WITH QUINOA
- HEALTHY CHICKEN ENCHILADA POT
- CREAMY SHRIMP BISQUE
- MINESTRONE WITH QUINOA
- NEW ENGLAND CLAM CHOWDER
And now today, there is one more!!!
This homemade chicken noodle soup is fabulous. I have never wanted to make chicken noodle soup so much in one season. Usually they are just kind of blah to me. You know, like it’s good but I could do better by having a wrap or something that takes 10 minutes. Not this chicken noodle soup though!
This recipe is adapted from Budget Bytes. Beth just nailed this chicken noodle soup and I can’t stop talking about it since I first laid eyes on it a few months ago. I made it first for my son’s fall festival and I have made it several times since. It is still one of my favorites and our family can not get enough of it.
It’s a great one to freeze because it makes a big batch leaving plenty left over.
I find it easy to make this soup on the weekends and then freeze it for later in the week. Lately my daughter has been really into watching Fancy Nancy. Maybe you can relate when I say this soup is superb which is fancy for really good.
I can’t help it I just walk around throwing Fancy Nancy lines all over the place and I’m like “Who am I?” I can’t make it stop! But really you might just stare at this soup for a few minutes after you make it because it’s 100% fancy looking.
Ingredients
Chicken breasts
Olive Oil
Yellow Onion
Celery
Carrots
Garlic
Chicken broth
Water
Bay Leaf
Dried Basil
Dried Thyme
Dried Parsley
Salt/Pepper
Egg Noodles
Favorite Homemade Chicken Noodle Soup
Ingredients
- 1 lb cooked chicken breasts shredded
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 5 stalks celery diced
- 5 carrots diced
- 6 cups low sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- fresh ground black pepper
- 1 teaspoon kosher salt
- 6 oz wide egg noodles see post above for my favorite brand
Instructions
- Heat 2 tablespoons olive oil in large pot over medium heat.
- Add onion and sauté for a couple minutes, stirring frequently. Add garlic, carrots, and celery to the pot and stir frequently for about 8 more minutes, until veggies have softened.
- Pour in chicken broth, water, bay leaf, basil, parsley, thyme, and some fresh ground black pepper.
- Bring pot to a boil, reduce heat to simmer and cook for 20 minutes, stirring occasionally.
- Increase heat to medium high in order to bring pot to a boil. Add egg noodles and salt and cook as directed on package instructions.
- Reduce heat to medium low, add cooked, shredded chicken and stir well.
- If needed, add additional salt.
- Serve or add soup to slow cooker and set to warm until ready to serve to help bring out the flavor even more!
Notes
More Delicious Comfort Foods
Best Cheesy Pumpkin Mac and Cheese
Best Oven Baked Round Steak
Healthyish Rigatoni with Sausage & Fennel
