Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup is made from scratch. It is rich, delicious, and comforting.

During cold and flu season, what we all really need is a delicious soup recipe (or seven) that will not only nourish our bodies, but will soothe our souls. Recipes can remind us of being taken care of and loved; it’s one of their magic super powers. I really believe this Chicken Noodle Soup recipe has that ability.

Made with tender bone in chicken thighs, thick and delicious egg noodles, and fresh vegetables, your family will want you to make this soup for them over and over.

Chicken Noodle Soup Ingredients

One of the things I love about this recipe is that, besides the chicken thighs, most of the ingredients can be kept in your pantry and refrigerator. That way, you can make chicken noodle soup whenever your body (or soul) needs it.

• Chicken Thighs
• Butter
• Celery
• Carrots
• Onion
• Thyme
• Basil
• Garlic
• Bay Leaves
• Salt & Pepper
• Chicken Stock
• Frozen Egg Noodles

How to Make Chicken Noodle Soup

This soup has a few steps, but none of them are complicated. This is a recipe that even a beginner cook could accomplish and feel great about. For the complete steps and measurements, be sure to see my recipe at the bottom of the post.

1. Melt butter in a stock pot and use that to brown the chicken thighs.
2. Remove the chicken and use their drippings to cook the vegetables, adding in the seasonings.
3. Add in the chicken stock and return the thighs to the pan, so they fully cook in the broth.
4. Remove the chicken to shred (or dice) it, and then cook the egg noodles in the broth.
5. Return the chicken to the pot, and serve.

Homemade Chicken Noodle Soup

This is the best homemade chicken noodle soup recipe.  It is made totally from scratch and so it is rich, delicious, and totally comforting

Ingredients

• 2 TBSPs butter
• 1 lb bone in chicken thighs
• 3 celery stalks diced
• 2 medium carrots peeled and sliced
• 1/2 a yellow onion diced
• 1/2 TBSP dried thyme
• 1/2 TBSP dried basil
• 2 cloves garlic minced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chicken stock
• 12 ounces frozen egg noodles see note

Instructions

• In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
• Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
• Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
• Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions).
• When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

Notes

This soup can absolutely be made with dry egg noodles or just regular pasta. Just bring your soup to a low boil throw in the dry noodles and cook for the length of time indicated on the package.

 

 HOW I LOST MY STUBBORN BELLY FAT

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When I was in my 20s, I was always the ‘skinny’ girlfriend everyone envied.
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I had gained 60 pounds while being pregnant!
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Between juggling two children and a full time job, there was no time to eat properly, exercise or even sleep. So, the heavier I became.

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I just had my 39th birthday and, I feel healthy and energetic and look as good as I did in my 20s.

My skin has new elasticity and my hair is fuller, thicker and shinier than ever before. People have also started to notice me again…and my self-confidence is at a new high!

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-Elizabeth Tinis