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Homemade Chicken Noodle Soup

There was a time when I truly believed that I *had* to buy chicken noodle soup in a can.  Bleh.  Looking back at that belief now, it shows me how far I have come in terms of cooking and the lies I was telling myself!

I grew up in the 80’s, when easy, packaged dinners were the thing to do. A time when so many people were devouring heavily processed food in the belief that it saved time and made life easier.

Case in point: Chicken Noodle Soup.   Buy can; open it up and pour contents into bowl; microwave contents; serve immediately.  That pretty much sums it up.

I believe that homemade food tastes WAY better and is so much healthier.  And don’t forget the  BPA in the linings of most cans of food.  As I have worked on our family’s diet over time, one of things I have worked on is reducing the amount of canned goods we use.  Confession: I do still buy some canned goods, but I have significantly reduced what I buy and try to limit myself to BPA free cans!

So I decided a few years ago to tackle making chicken noodle soup from scratch.  I mean, how hard could it be, right?  I have to admit that I was intimidated by the task at hand. Sadly, I didn’t have a clue what ingredients to include beyond chicken, chicken broth and noodles.  As it is with most of my recipes, I did a bunch of research and a bunch of experimenting.  I have come up with a delicious, healthy chicken noodle soup that is easy to make, has yummy veggies (that even my kids eat), and is delicious!

We have had a recent run of illness in the house, so it gave me an opportunity to make some soup!

Enjoy!


Homemade Chicken Noodle Soup
Print Recipe
Full of veggies and low sodium chicken broth, this soup is not only delicious but healthy. Perfect for what ails you!
Servings Prep Time
6 people 15 min
Cook Time
40 min
Servings Prep Time
6 people 15 min
Cook Time
40 min
Homemade Chicken Noodle Soup
Print Recipe
Full of veggies and low sodium chicken broth, this soup is not only delicious but healthy. Perfect for what ails you!
Servings Prep Time
6 people 15 min
Cook Time
40 min
Servings Prep Time
6 people 15 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Begin by adding olive oil, onion, celery, and garlic to a dutch oven or soup pot. Heat to medium-high and saute until the onion, celery and garlic start to "sweat" and get soft (about 5 min).
  2. Add chicken broth, chicken, bay leaves, carrots, mushrooms, parsley, rosemary, spinach and Old Bay seasoning. Heat to boiling and boil for 10-15 minutes.
  3. Add water, egg noodles, salt and pepper. Cook noodles according to package directions (about 8 minutes or so).
  4. Serve immediately. Refrigerate any leftovers for up to one week.
Recipe Notes
  • Serve with grated Parmesan (optional) and crusty French bread.
  • This is a thick, hearty soup!  If you want a consistency that is more thin, simply add an additional 2-4 cups of water or chicken broth until it reaches the consistency you desire.
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