Chicken Noodle Soup

Chicken Noodle Soup

If I had to pick one recipe to be my ‘signature’ dish this would be it. Chicken noodle soup seems very basic, but with this homemade recipe a simple soup becomes phenomenal. You could make a quick version of this soup using store bought broth and noodles. But if you have the extra time to make it using these Homemade Stock and Egg Noodle recipes, the results will be well worth it!

Better Tasting, Better For You

When made from scratch, even a simple dish becomes so much more. Not only does this chicken noodle soup taste better than anything bought in a can, but it is healthier for you as well. Canned soup has so much sodium added in, as well as preservatives and artificial flavorings. When you make it at home, chicken noodle soup is much more nutritious because you are using real ingredients and you can control what goes into your food.

Homemade Egg Noodles are by far the best thing to use with this recipe. If you are making Egg Noodles for your soup, start them first. Once the noodles are sliced and are drying you can start the rest of the soup. Heat about 10 cups of Chicken Stock in a large pot on the stove. While the Chicken Stock is heating, slice up 6 medium sized, peeled Carrots and drop them in the pot. Slice 4 stalks of Celery and drop those in the pot as well. Make sure your veggies are all cut into thin slices or bite sized pieces for your soup. Next add in 1 Onion, diced. And 2 cooked Chicken Breasts, cubed. All of these can be chopped and added in while your stock is heating up. Once the stock starts boiling, it’s time to add in the noodles. If you made homemade Egg Noodles ahead of time and froze them to cook later, the noodles can be added straight into the boiling water as well. Let the soup simmer together at least until the noodles are tender, about 15 minutes. Enjoy your delicious Homemade Chicken Noodle Soup!

Chicken Noodle Soup

10 cups Chicken Stock

6 medium Carrots, peeled

4 large stalks Celery

1 Onion

2 cooked Chicken Breasts

3 cups Egg Noodles

Heat Chicken Stock to boiling, in a large pot on the stove. Slice Carrots and Celery thinly, and add to stock while heating. Dice Onions and cube the cooked Chicken, then add these into the pot as well. Once the stock is boiling add Egg Noodles and reduce to a simmer. Cook about 15 minutes, until noodles are tender. Enjoy!

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