With the change in weather, soup has been on the menu in my kitchen. I’ve been busy making chili, ham and bean, and the all-time comfort food: chicken noodle soup. Full of veggies, whole grain noodles and a good portion of protein, chicken noodle soup can be a healthy, simple and delicious meal. It can be made even better when you use your own stock or broth, so the next time you have chicken for dinner, don’t throw out the leftover chicken parts, follow the recipe below to easily make your own! The recipe for chicken noodle soup I’ve shared with you is simple enough for even the most unskilled cook. I whipped it up in about a half hour, and that includes the time it took to cook the chicken as well, so there’s no excuse for buying canned chicken noodle soup anymore! To make the most of my time, I typically make a double batch of the recipe to have a few leftover meals for our lunches the next day (making meal prep a whole lot easier—and healthier—for us!). Keep reading to find out how I make my version of chicken noodle soup, which includes a few changes to the original recipe.
Chicken Noodle Soup
- 1 Tbsp. butter
- ½ onion, chopped,
- ½ cup celery, chopped
- 32 oz. chicken broth/stock (see recipe below if making homemade)
- ½ lb. cooked chicken breast
- 1½ cup noodles (I use whole wheat noodles—any shape)
- 1 cup carrots, sliced
- ½ tsp. basil
- ½ tsp. oregano
- Salt & pepper to taste
- In a large pot, melt butter. Cook onion and celery until tender.
- Pour in chicken broth and stir in noodles, cooked chicken, carrots, basil, oregano, salt and pepper.
- Bring to boil then reduce heat and simmer for 20 minutes.
Hannah’s version: I like to add extra veggies, so I usually throw in whatever I have on hand at the time: spinach, peas (pictured), green onion, broccoli, zucchini, and more! I also like to throw in a little garlic (about ½ tsp. garlic powder or 1 garlic clove chopped) to my chicken noodle soup. And I use organic ingredients as much as possible. Recipes like these are easy to make your own, so feel free to adjust spices and vegetables to your taste! And as the weather continues to cool, maybe your next dinner will be a warm bowl of hearty chicken noodle soup!
Homemade Chicken Broth
- 4 to 5 ½ pound whole chicken or whole chicken in parts
- 16 cups water (or just enough to cover chicken in pot)
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped (no need to peel)
- 1 celery stalk, coarsely chopped
- 1 bouquet garni – small bunch of parsley, 8 sprigs fresh thyme, 1 bay leaf, 2 or 3 celery leaves tied together with cheese cloth or cotton twine (pictured above before being tied)
- Combine the chicken and water in a large pot. Bring to a boil and then simmer gently for about 30 minutes. While it is simmering, occasionally skim off the impurities (whitish bubbly stuff that rises to the top) with a slotted spoon.
- Next add the chopped onion, carrot, celery and bouquet garni to the pot.
- Simmer for 3 hours uncovered, adding water as needed to cover the chicken.
- Strain stock through fine mesh or cheese cloth before storing in fridge or freezer.
- When ready to use remove the white layer of fat off the top. Also when cooking with the stock don’t forget that this version has far less salt/sodium than the typical canned variety, so you may need to season to taste.