Homemade Chicken Noodle Soup

April 6, 2021 Amanda Plott

What I ended up getting for Easter was an upset stomach. Boo! Oh, well. As soon as it started to settle, I went straight into chicken noodle soup mode. This Homemade Chicken Noodle Soup is exactly what my body needed too. The broth is light and there’s just enough good wholesome chunky bits in there to fill a sore stomach.

For being a homemade soup, this one is super simple to make and it all comes together in one pot for easy clean up. Plus, most of the ingredients here are staple pantry and fridge items that you likely already have on hand!

I made this soup just a touch more health focused by using some boneless skinless chicken breasts. But other than that, this soup couldn’t be more simple to easy. The broth reduces down while cooking and turns into this powerhouse of flavor.

No matter the time of year, this soup is as comforting as it is delicious. I’d imagine it would hit the spot with these Spring allergies too!

Homemade Chicken Noodle Soup

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Homemade from scratch easy peasy chicken noodle soup! Perfect for chilly nights or when you're feeling a little under the weather.

Ingredients

1 Tbsp. Extra Virgin Olive Oil
1 Medium Yellow Onion, Chopped
3 Garlic Cloves, Minced
1/2 Lb. Carrot, Diced or Sliced
1/2 Bunch of Celery, Diced or Sliced
8 C. Unsalted Chicken Stock or Broth
2 Boneless Skinless Chicken Breast
1 Tbsp. Dried Parsley
1 Tsp. Dried Basil
1/2 Tsp. Dried Thyme
1 Whole Bay Leaf
6 Oz. Egg Noodles (Medium or Wide)
Salt & Pepper to Taste

Instructions

Place the 1 Tbsp. oil, 1 chopped onion, and 3 minced garlic cloves into the base of a large soup or stock pot.
Heat over medium heat for about 5 minutes or until the onions are tender and translucent.
Add the 1/2 Lb. carrot and the 1/2 bunch of celery to the pot and continue to cook for a few more minutes.
Pour in the 8 C. broth, the 2 chicken breasts, 1 Tbsp. parsley, 1 Tsp. basil, 1/2 Tsp. Thyme, and 1 bay leaf.
Increase the heat to high and bring it all to a boil.
Once at a boil, reduce the heat to low to simmer for 1 hour.
After an hour, remove the chicken to shred between two forks and set aside.
Add the 6 Oz. noodles to the pot and increase the temperature to high again to bring it to a boil.
Cook until the noodles are tender, about 7 minutes.
Place the chicken back into the pot along with salt and pepper to taste to enjoy right away.

Calories

191.06

Fat (grams)

4.89

Sat. Fat (grams)

1.09

Carbs (grams)

11.34

Fiber (grams)

1.97

Net carbs

9.37

Sugar (grams)

2.45

Protein (grams)

24.35

Sodium (milligrams)

186.49

Cholesterol (grams)

67.96

Nutritional Claims: Sugar Conscious • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Sugar Added • Sulphite Free • Kosher

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Healthy Crock Pot Chicken Noodle Soup

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