Better-Than-Grandma’s Homemade Chicken Noodle Soup
Is there anything more warm and comforting than homemade chicken noodle soup like grandma used to make? Now you can make this super-simple recipe by using your leftover chicken from last night’s meal. Make it even easier by using a rotisserie chicken from your local grocery store. It is so simple to make, and everyone will LOVE it!
Why is chicken noodle soup good for you? Everyone has heard that you should eat chicken noodle soup when you are sick. This is because it is packed full of vitamins that will help you fight that cold.
The carrots are high in vitamin A. Your celery contains vitamin K, potassium, and vitamin C. Onions contain vitamin C, and are a great source of dietary fiber. Garlic is my absolute favorite. It is high in manganese, vitamin B6, vitamin C, potassium, calcium, and iron. It is a power-packed cold fighter!
Don’t let all the ingredients of this great recipe scare you. You can easily pre-prep the first 8 ingredients, and store them in the refrigerator in a gallon-sized zip bag. All you have to do is throw them together with a few other ingredients when you’re ready to make this yummy soup.
We are excited to welcome guest blogger, Tawra Kellam, from Living on a Dime. We can’t get enough of their blog!
What You Need To Make This Homemade Chicken Noodle Soup:
- 2 tsp. olive oil or canola oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onions, chopped
- 4 cups potatoes, peeled and cubed
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1/4 tsp. thyme
- 1/4 cup flour
- 8 cups chicken broth or chicken stock
- 2 bay leaves
- 2 tsp. lemon juice
- 2 cups boneless chicken breast or chicken thighs, cooked and diced
- 2 cups wide egg noodles
- 1/2 cup evaporated milk
- 1 tsp. salt (adjust to taste)
- 2 tsp. cracked black pepper (adjust to taste)
How To Make This Homemade Chicken Noodle Soup:
Add the oil to a large pot over medium heat. A Dutch Oven works great for this. Throw the celery and carrots in, and sauté for about 2 minutes, stirring frequently.
Add the onion, and continue to sauté for about 5 more minutes. You want the veggies just to the point of being soft.
Stir in the oregano, thyme, and flour.
Gradually add chicken broth, stirring to mix. potatoes.
Carefully add the potatoes, bay leaves, and lemon juice. Bring to a boil, and cook for 15-20 minutes, until potatoes are tender.
Add chicken and noodles and simmer 10 more minutes.
Reduce heat and add the evaporated milk. You do NOT want it to come to a boil at this point.
The chicken broth or stock will give it sodium, but season with salt and pepper to taste.
Enjoy this soup warm.
Pro Tip:
- For even more power-packed flavor and health benefits, add other veggies like peas, corn, squash, green beans, or broccoli.
- You can leave out the potatoes all together, or you can substitute them with sweet potatoes. Sweet potatoes are so good for you! They are high in fiber, vitamin C, potassium, niacin, manganese, and magnesium. They also contain beta-carotene, which is why they are an orange color. This is an important antioxidant.
- Make sure you heat the oil up well before adding the veggies.
- You can leave out the milk, but the milk makes it nice and creamy.
- Like a little spice? Add a little Tabasco sauce or a tsp of red pepper flakes to give it a little kick.
- What are the best garnishes for chicken noodle soup? You can add fresh parsley or cilantro right before serving. This will add a bright flavor to the soup. You could even try adding a few slices of avocado to give it a creamy addition.
- What are some side dishes for chicken noodle soup? A nice crusty french loaf would go really well with this soup. You might try a mixed green salad with lemon and olive oil dressing. The flavors would compliment this soup fantastically.
Homemade Chicken Noodle Soup
Ingredients
- 1 cup carrots chopped
- 1 cup onions chopped
- 1 cup celery chopped
- 1 clove garlic minced
- 2 tsp. olive oil or canola oil
- ¼ cup flour
- ½ tsp. oregano
- ¼ tsp. thyme
- 8 cups chicken broth
- 4 cups potatoes peeled and cubed
- 1 tsp. salt adjust to taste
- 2 cups chicken cooked and diced
- 2 cups wide egg noodles
- ½ cup evaporated milk
Instructions
- Sauté the first 4 ingredients in oil in a large Dutch oven (big pot or pan). Stir in flour, oregano and thyme. Gradually add chicken broth, potatoes and salt. Bring to a boil, reduce heat and cook for 15-20 minutes, until potatoes are tender. Add chicken and noodles and simmer 10 more minutes. Reduce heat and add milk. Do not boil.
- You can change this homemade chicken noodle soup recipe to suit your taste. Add other veggies like peas, corn or broccoli. You can leave out the potatoes or substitute them with something like sweet potatoes or squash. You can leave out the milk (but the milk makes a nice creamy soup) and/or add more or less broth. You can also adjust the spices, for example you might add a little Tabasco sauce to give it a little kick.
Craving More Soup Recipes? Try these!
What is your favorite chicken noodle soup recipe?
Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit Living On A Dime.
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