homemade chicken noodle soup
Made this for my sister when she wasn't feeling good. She said that the broth, veggies and warmth of the soup made her feel better, and it was soooooo yummy! Enjoy!
prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 5 - chicken thighs
- 5 - chicken breast
- 2 bags egg noodles, uncooked (1lb. each)
- 1 bag baby carrots (1lb., diced)
- 6 stalks celery, diced
- 2 small onions, cut into 8 wedges
- 4 cloves garlic, minced
- 2 tablespoons chicken base
- 2 tablespoons rosemary, thyme, sage (each)
- 4 tablespoons salt (or to your liking)
- 2 tablespoons pepper
- 1 stick butter
- - water
How To Make homemade chicken noodle soup
-
Step 1Fill a 5q qt stock pot 4/5 full of water and place over high heat. Place all pieces of chicken (frozen is OK, make sure it's thawed and water is boiling again before adding any ingredients).
-
Step 2Place chicken base, all spices, salt & pepper, and the butter in the water and stir well. May need to taste to adjust to your liking.
-
Step 3Place veggies in the water, turning temp to medium heat, and let boil 10 minutes, then remove chicken and shred, discarding skin and bones. Add both bags of noodles, place lid on the stock pot, and continue to cook about 15 minutes, add chicken back in.
-
Step 4Let simmer about last 5 minutes, until noodles are done without the lid. Soup will be a bit thick, but brothy. Serve with crackers and love! Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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