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–+ servings
Best Homemade Chicken Noodle Soup recipe

Homemade Chicken Noodle Soup

Full of veggies and low sodium chicken broth, this soup is not only delicious but healthy. Perfect for what ails you!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 Tbsp olive oil
  • 1 medium onion pulse in the food processor
  • 3 stalks celery pulse in the food processor
  • 3 cloves garlic, minced
  • 8 cups chicken broth low sodium, organic broth or homemade broth recommended
  • 3-4 bay leaves
  • 2 cups chicken, cooked cubed or shredded
  • 2 cups carrots pulse in the food processor
  • 1 cup mushrooms pulse in the food processor
  • 2 Tbsp fresh, chopped parsley leaves
  • 2 tsp fresh, chopped rosemary leaves
  • 1-2 cups roughly chopped fresh spinach leaves
  • 2 tsp Old Bay seasoning
  • 2 cups water
  • 2 1/2 cups egg noodles
  • pinch sea salt
  • 1/2 tsp black pepper

Method
 

  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.

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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