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!
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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!
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This recipe is my go to recipe for chicken soup! Love it!