Home-style Chicken Noodle Soup


I wanted to share this quick and easy recipe that will have everyone thinking you spent all day tending to this soup. My husband, whose idea of soup involves opening up a can of the condensed stuff, loves this chunky home-style chicken noodle soup. The best part of this recipe is that it only takes about 15 minutes to prepare. You can chop up the vegetables and shred the chicken to make pieces as large or small as you’d like. This soup is the perfect medicine for someone feeling under the weather or a quick way to warm your soul after an afternoon in the cool outdoors.

Home-style Chicken Noodle Soup
  • 2 stalks Celery, chopped
  • 1 lg Carrot or 8 baby carrots, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced or ½ tsp garlic powder
  • 1 rotisserie chicken or 2 roasted chicken breasts, shredded
  • 8 C. Chicken Broth
  • 2 C. wide egg noodles
  • 2 Tbsp extra virgin olive oil
  • Fresh parsley, minced (optional)
  1. Chop carrots, celery, and onion; mince garlic; shred chicken
  2. Heat a large stock pot over medium-high heat
  3. Add olive oil, carrots, celery, onion; sauté 3-5 minutes
  4. Add garlic, continue to sauté for 2 minutes
  5. Add shredded chicken and chicken stock, bring to a boil
  6. Add egg noodles, boil for 6-7 minutes
  7. Add parsley before serving, if using

Roasted Chicken Breasts
You can really season your roasted chicken any way you would like. Roasting chicken really adds this depth of flavor that can’t be matched by boiling (or so I am told). This is one of the variations that I use when roasting chicken that I plan on using specifically for chicken noodle soup.
  • 2 Skin-on, bone-in chicken breasts
  • ½ lemon, juiced
  • 2 Tbsp olive oil
  • Salt & Pepper to taste
  1. Combine lemon juice, olive oil, salt & pepper in a re-sealable plastic bag
  2. Add chicken and allow to marinate for at least 30 minutes
  3. Preheat oven 425 degrees
  4. Remove chicken from marinade and place on baking sheet; discard marinade
  5. Roast chicken for 60-75 minutes, until skin is crispy and golden and chicken is cooked through

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