I just love a hot bowl of homemade chicken noodle soup on a chilly day. Or any day for that matter. This recipe is truly a 30 minute meal and so delicious! This recipe is an easy immune system boost packed with protein and amazing flavor. It also tastes even better after sitting in the refrigerator overnight and is reheated the next day. Additionally, this is a naturally dairy and soy free recipe.
Ingredients for the Best Homemade Chicken Noodle Soup
Boneless Skinless Chicken Breast: We receive our chicken in the mail every month from Good Ranchers.
Carrots: Organic, whole carrots that you can slice yourself for the best flavor, taste, and health benefits.
Celery: Adds amazing flavor to the soup
Yellow Onion: You can’t have a delicious homemade chicken noodle soup without an onion.
Garlic: I like lots of garlic! I always use more than the recipe suggests for the health benefits and the taste.
Chicken Bone Broth: You can make your own using this recipe, or purchase a container of it from your nearest grocery store.
Filtered Water: Using part broth and part water decrease the overall cost of this meal.
Salt: Adds and brings out the flavor of the ingredients in this soup.
Freshly Ground Black Pepper: Adds great flavor to your homemade chicken noodle soup.
Pasta: I like to use elbow pasta in my chicken noodle soup but you can choose whichever pasta you like best.
Olive Oil: To sauté the vegetables and cook the chicken in.
Bay Leaf: This is an optional touch that adds additional great flavor.
Tools you May need:
- Large Soup Pot
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Ladle
- Skillet
- Stand Mixer
- Measuring Cups
How to Make the Best Homemade Chicken Noodle Soup
First, cook the chicken in a skillet on medium heat with olive oil, salt, and pepper to taste. About 5 minutes on each side with the lid on.
Then, shred the chicken by hand with a fork and knife or in a stand mixer. Set the shredded chicken aside.
Wash and chop the carrots, onion, celery, and garlic with a chef’s knife into bite sized pieces. Place the chopped vegetables into your soup pot with one tablespoon of olive oil and sauté on medium-low heat with the lid on until carrots are soft.
Add shredded chicken, bone broth, pasta, salt, and pepper to the pot.
Add filtered water until the pan is full, making sure the pasta is submerged in the liquid. Add the bay leaf and additional salt and pepper if desired. Let it simmer until the pasta is fully cooked.
Serve hot and enjoy!
Did you make this homemade chicken noodle soup?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Homemade Chicken Noodle Soup. Don’t forget to pin it for later!
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The Best Chicken Noodle Soup
Equipment
- chef's knife
- cutting board
- Soup Pot
- Ladle
- Measuring Cups
- Measuring Spoons
- Stand mixer optional
- skillet
Ingredients
- 1 lb. boneless skinless chicken breast
- 3 carrots whole
- 2 celery stalks
- 1 yellow onion
- 3 garlic cloves
- 2 tsps salt plus more if desired
- 1/2 tsp freshly ground black pepper
- 1 quart chicken bone broth
- 2 cups filtered water
- 1 cup pasta
- 2 tbsp olive oil
- 1 bay leaf optional
Instructions
- Cook the chicken in a skillet on medium heat with olive oil, salt, and pepper to taste. About 5 minutes on each side with the lid on.
- Shred the chicken by hand with a fork and knife or in a stand mixer. Set the shredded chicken aside.
- Wash and chop the carrots, onion, celery, and garlic with a chef's knife into bite sized pieces. Place the chopped vegetables into your soup pot with one tablespoon of olive oil and sauté on medium-low heat until carrots are soft.
- Add shredded chicken, bone broth, pasta, salt, and pepper to the pot.
- Add filtered water until the pan is full, making sure the pasta is submerged in the liquid. Add the bay leaf and additional salt and pepper if desired. Let it simmer until the pasta is fully cooked.
- Serve hot and enjoy!
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