Homemade chicken noodle soup — need we say more?!
Many store-bought chicken noodle soups do not have the same high quality ingredients as homemade soup. This simple recipe makes homemade soup a breeze! We hope you give it a try!
- 2 quarts chicken broth/stock
- 2 chicken breasts
- 2 chicken thighs
- 3 carrots, peeled and cut into 1/4-inch rounds
- 3 celery ribs cut into 1/4-inch thick slices
- 4 to 8 ounces egg noodles – depending on how noodle-y you want your soup (we used bucatini noodles instead)
- Fresh chopped parsley, to finish
- Freshly ground black pepper, to finish
- Fresh thyme, to finish
- Pour the broth into a large pot. Heat over medium high heat for a few minutes.
- Add the sliced carrots and celery to the stock, bring to a simmer.
- Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Return to a low simmer.
- Add the egg noodles and return to a simmer. Simmer until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through.
- Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste. Enjoy!
Recipe from Simply Recipes. Note: the recipe on their website also includes instructions for making your own stock!