I’m on a mission to make a really good homemade chicken noodle soup. This is recipe #1: My version. I have yet to try to make the version my mom does. This one is loosely inspired by hers as I used egg noodles instead of a pasta-type noodle. But her version has potatoes while mine goes for the onions, celery and carrots. Do note that this isn’t a very brothy-soup. It’s meant to be pretty thick and hearty. I’m very happy with it!
Jayme’s Chicken Noodle Soup
5 cups of water
5 chicken bullion cubes
1/2 tsp pepper
2 tsp parsley flakes
1 tsp dried thyme
2.5 cups cooked, shredded chicken
1 package (12 oz) egg noodles (frozen)
1 cup carrots, chopped into bite sized pieces
1 cup celery, chopped into bite sized pieces
1/2 cup diced onion
You can make the cooked chicken however you want to. You can even buy a rotessire chicken from the store. I had roasted one just for this purpose using Pioneer Woman’s instructions here. I did a 5 pound chicken and was able to get enough meat to: snack on, 2 batches of this soup, and a couple of sandwiches. And it was quite fun to do!
Onto the soup.
1) In large pot, add carrots, celery, water, parsley, thyme, pepper, boullion cubes. Bring to boil.
2) Add noodles, onions, chicken. Bring to boil again.
3) Put lid on, reduce heat and let simmer 20 minutes til noodles are cooked.
Enjoy! This made probably 5-6 bowls of soup for us. But we also ate the soup with sandwiches, so we didn’t have the world’s biggest bowls. I stored the leftovers in canning jars. When I re-heated it, I did have to add a bit more water as those noodles really soak it up!
This looks so yummy! Definitely printing this off!
I make a Chicken Noodle soup that is almost identical to this one. I do add 1 generous tsp of Cilantro to it. I really like Cilantro in chicken recipes, you might experiment and try this sometime. I also added a cup of fresh green beans from our garden to a batch and it was a nice addition. This is a wonderful recipe and we always just love it.
[…] of roll and fold over. Place in oiled baking pan. Bake at 350 degrees for 20 minutes. Monday–chicken noodle soup (from No Regrets Living) with leftover mom’s yeast rolls: This was yummy. The soup comes […]
I used left over Turkey from Thanksgiving and added a couple potatoes! This was the best soup ever! Thanks so much, was definitely a hit with the whole family!
Just made this. Mine came out very dry (too many noodles). Added extra water and cubes. Turned out fantastic for my first try. Thanks for the recipe!
[…] 12. Chicken Noodle Soup | No Regrets Living […]
Bay leaf basil and dill try that in it
I have a big container of chicken boullion, do you know how much loose boullion would equal 1 cube?
1 teaspoon!
How do you can it I like when I can go to pantry and grab it out how long will it last
I don’t actually “can” can it — I just use a glass jar for storing it in the fridge. Sorry!
Leave a 1 inch headspace in jars. When soup is boiling, ladle into sterilized jars. Add hot lids and ring to finger tight and process in water bath at least 60 minutes. Let jars cool in water 5 min. Remove and let cool completely. Should here lids pop when sealed. Will store for about 6 mths. safely.
[…] Jayme’s Chicken Noodle Soup (No Regrets […]
This recipe is my go to recipe for chicken soup! Love it!
This is an awesome recipe and really easy to make….thanks
Any help on canning soup? I usually freeze my soups for winter but I’m tired of her full freezer most of the time.
Check out these sites. Also search freshpreserving.com (Ball canning jars website) National Center for Home Food Preserving is considered the bible of safe canning information, procedures, and recipes. http://nchfp.uga.edu/publications/nchfp/factsheets/soups.html
Keep in mind, if you are canning the soup, you should never can noodles. It is not save. If you are freezing it in jars, use straight jars and leave 1/2-inch head space to allow for expansion during freezing.
https://www.freshpreserving.com/choosing-the-right-jars.html
Good advice! I actually never ‘can’ it – just store it in the glass jars for eating throughout the week.
Wasn’t sure if you did or not, but wanted you safe. The soup looks good!
Does the canned soup need to be refrigerated? I want to make homemade soup to send to best friend in a care package
I’m kind of know for my homemade soups and the best chicken noodle/rice soup starts when you cover a whole chicken or chicken parts with water and simmer for an hour. Remove the chicken, dice and add back to the pot. Then add precooked homemade or bought noodles.
I was wondering if I left out the noodles if this would be ok to can….it looks yummy …then when i open a jar add thebprecooked noodles before eating…
Yes, homemade chicken soup without noodles or rice can be canned in a pressure canner, but NEVER in a water bath canner.
I make chicken noodle soup similar to this. I use leg quarters. I cook them till done remove the chicken, take it off the bone, throw the bones back in the broth and simmer a couple of hours. I then strain and discard bones. I add potatoes, celery, onions, carrots. Cook till done then I add a can of corn and the noodles. After the noodles are done I add the chicken torn into bite sized pieces. I season with salt, pepper and Miss Dash. I froze this minuse the corn in baby sized portions in half pint jars. I made all my greatgrands baby food.
I am new to canning, freezing.
Once you make the soup do you just fill the mason jars and put the lid on?
How long will the soup last?
Thanks
Terry