It wasn’t until recently that I made chicken noodle soup at home. Actually MADE it, not heated up some Campbell’s. I must say, this is one recipe I hate I didn’t discover before now. Chicken Noodle Soup is a “Feel Good” kinda dish anyways – something you make for someone who isn’t feeling well, or something you enjoy on a cold night in your sweat pants. But HOMEMADE chicken noodle soup is a REAL “Feel Good” dish – maybe it’s the fresh veggies, or the slurpy egg noodles like mamaw used to make, or just that it sloshes so happily into my bowl from my pretty red pot (where a lot of good things come from)… I’m really not sure. No matter what the reason for it’s greatness, it’s great. It’s a ridiculously simple recipe (adapted from a Rachael Ray 30 Minute Meal recipe) and all the ingredients are probably already in your cabinet.
Start by chopping all the veggies. I like to chop mine fairly small and try to keep it fairly even. You’ll also need to dice your chicken. Season the diced chicken with a little salt and pepper.
Now drizzle a couple tablespoons (twice around the pan, as Rachel would say) in the bottom of a large pot. I like to use my enamel-covered cast iron dutch oven because it heats quickly and evenly, and it retains its heat very well. When the oil is hot, add your chicken and saute until cooked through. It should all be white in color, with no pink remaining.
Now add in your veggies and cook 5-7 minutes, allowing them time to sweat (or give off some of their moisture). When the veggies have started getting soft, add (roughly a tablespoon each) parsley and Italian seasoning. Stir to combine.
Dump in all the chicken stock and bring your soup to a simmer.
I like my chicken noodle soup with a lot of broth and a lot of noodles. I use 5-6 cans (or 10-12 cups) chicken stock and almost 1 pound of egg noodles. You can use as little as 6 cups of stock to 1/2 pound of noodles if you prefer. There’s no wrong ratio of chicken to stock to noodles. So whatever makes you and your family happy!
Add the egg noodles and turn down the heat, simmering about 5-7, or until the noodles are soft.
Note: Egg noodles cook fast and get extremely soft. So if you prefer your noodles with a little more bite, cook only 3-4 minutes and pull the pot off of the burner (they will get softer as they sit in the hot pot). You can also add the noodles directly to individual serving bowls. I have a toddler and we’re okay with soft, so into the pot they went.
Serve with crackers or crusty bread, like our Rustic Bread, for a delicious meal!
This recipe makes A LOT of soup. It will keep in the fridge for a few days, but you can also freeze it. Ball (and I’m sure other companies as well) make inexpensive freezer jars. In the winter, I like to freeze soup and chili in these pint-sized jars so I’m always ready with an individual portion of something quick and warm for lunch or dinner.
Homemade Chicken Noodle Soup
Prep Time: 5 minutes
Cook Time: 20-25 minutes
1 to 1 1/2 pounds boneless, skinless chicken, diced
2 Tbsp extra virgin olive oil
3 medium carrots, diced
3 ribs celery, diced
1 medium/large onion, diced
1 Tbsp. parsley (more if using fresh)
1 Tbsp. Italian seasoning
5-6 cans (10-12 cups) chicken stock
1/2 to 1 pound egg noodles
Step 1: Salt and pepper the chicken. Heat a large dutch oven over medium high heat. Add the olive oil. When the pan is hot, saute the chicken until cooked through, 4-5 minutes.
Step 2: Add the vegetables and saute 5-7 minutes, or until getting soft. Add in the seasonings and give it a little stir.
Step 3: Add the chicken broth to pan and bring to a simmer.
Step 4: Add the egg noodles and cook 5-7 minutes or until noodles reach desired consistency.