The BEST Homemade Chicken Noodle Soup
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This is hands down the BEST Homemade Chicken Noodle Soup! Not only does it have great flavor, it’s packed with nutrition to provide a balanced meal that will satisfy your hunger.
This classic recipe is one of my all-time favorites. This soup is packed with protein, fiber, vitamins, minerals and antioxidants that will keep you feeling full and satisfied. I highly recommend pairing it with the No Knead Rosemary Bread for a delicious, filling meal!
Ingredients Used in this Homemade Chicken Noodle Soup
To prepare the most flavorful, juicy chicken, I recommend purchasing pasture raised chicken. This will provide a lean protein packed with nutrients and flavor. Use chicken breasts or a whole chicken within this recipe – whatever you prefer!
To bring out the delectable flavor in this dish, I recommend using chicken bone broth. When looking at broth, be sure to purchase bone broth, as this will increase the amount of protein by 10 grams per serving.
When it comes to the carrots and celery, I tend to pack my soup with a good amount. Mostly due to the fact that if I don’t, the carrots and celery will just go bad in the fridge. 😅
Egg noodles are hands down the best noodles to use when making this soup. I highly recommend serving the noodles separate from the soup, to prevent the noodles from absorbing too much fluid.
How to Freeze this Soup
This Homemade Chicken Noodle Soup will remain fresh in the fridge for 3-4 days. However, you can store it within the freezer for up to 3 months. Allow the soup to cool completely, then freeze a few servings per each freezer friendly container. It’s as simple as that!
Looking for Other Soup Recipes?
Be sure to check-out my stews, chilis and soup recipes for inspiration. My High Protein Beef Chili, Italian Sausage & Minestrone Soup, Sweet Chicken Ramen, and Savory Classic French Onion Soup are some of my favorites!
The BEST Homemade Chicken Noodle Soup
Ingredients
- 1 tablespoon grass fed butter unsalted
- 1 medium yellow onion chopped
- 1-2 garlic cloves minced
- 3 x 16.9 ounces chicken bone broth
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons oregano
- 1 tablespoon chicken bouillon
- 32 ounces water
- 6-8 celery stalks diced
- 6-8 large carrots peeled and diced
- 2-3 large chicken breasts pasture raised
- 4 cups egg noodles dry
Instructions
- In a large stockpot, add the butter, onion and garlic over medium-high heat.
- Once fragrant, about five minutes, add the chicken bone broth, sea salt, black pepper, oregano, chicken bouillon and water.
- Mix in the celery and carrots. Bring the mix to a boil, then reduce heat to a simmer.
- While the soup is simmering, begin preparing the chicken. Using a meat tenderizer, beat the chicken until it is about 1/2 inch thick.
- Add the chicken and celery leaves to a seperate pot of water over medium-high heat.
- Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, about 15 minutes. Remove from pan and let rest for 5 minutes.
- Shred the chicken with two forks, then add to the simmering stockpot of soup. Allow the soup to simmer for 40-60 minutes to allow the flavors to infuse.
- When ready, in a separate pot prepare your egg noodles according to their package.
- Add your noodles to a bowl, then ladle the soup on top, mixing well. Serve with a side of no knead rosemary bread and enjoy!
Did you try out this Homemade Chicken Noodle Soup? If so, comment below! 😊
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