When I get sick or my kids are sick, I always want soup.
And this is the Easiest Homemade Chicken Noodle Soup on the Planet.
It’ll knock your socks off with flavor, but still be the best thing mom ever served when you just need something awesome.
Ultimate comfort food, indeed.
Easiest Homemade Chicken Noodle Soup on the Planet
This recipe for homemade chicken noodle soup is, without a doubt, the one recipe that I go-to for any time someone in the family is sick.
But I also like to make it on a chilly evening.
Or for lunch on a Saturday, when I want something “home cooked” but that’s not going to take 8 years in the oven and make the house hot.
Ok. So, pretty much, this is one of my favorite go-to recipes…LOL!
And the reason?
Because making this homemade chicken noodle soup is seriously easy.
I start with frozen chicken–because thawing is for wusses.
And, according to the CDC, washing your chicken is also for wusses, so I don’t even do that.
I drop that giant lump of chicken thigh into about 6 cups of water.
But I don’t like measure the water–I just know I need my dutch oven to be at least (if not more than) halfway full.
My only seasoning, at this point, is some fantastic Better Than Bullion, chicken flavor.
I never want to over-season, especially if someone in the fam is sick, so I just start here, then add seasonings at the end, if it needs it.
While that chicken is getting up to a nice rolling boil, I chop a few carrots–not many, you don’t want this to become a veggie soup.
But, a few carrots, an onion, maybe a pea…but those don’t need cutting…sooo….
Don’t put that into the chicken yet, though.
Once the chicken is good and cooked, take it out of the pan and put it in a bowl.
You can put your carrots and onions (and peas if you swing that way) into the broth and keep it boiling, but you want to shred the chicken.
So get after it with a knife and fork, or get all high-tech and shred it with a hand-held mixer.
You choose your destiny here, my friend.
Once it’s shredded, it’s back into the pot with the chicken and it’s time for the noodles!
I just use thin spaghetti noodles.
Nothing fancy–because my husband is allergic to eggs and most fancy noodles are egg-based.
So you can use egg-noodles if you want, but it’s spaghetti noodles for us.
And I just break those up into thirds, so that they’re short and you don’t have to fight to get one on a spoon.
No one likes to wind a fork around the noodles in their homemade chicken noodle soup.
And once those noodles are cooked, it’s time to dine!
It’s THAT easy.
Oh, right. I did.
So are you all in for making your own homemade chicken noodle soup?
Oh, no chicken thighs in the freezer?
Just pin this post to your favorite comfort foods board on Pinterest, then you can come back to it quick-as-you-like when you have the chicken in hand!
Oh, and don’t forget to drop a 5-star rating on the recipe, below, if you love it!
- 6 cups water
- 6 boneless, skinless chicken thighs (frozen is fine)
- 1 tablespoon Better Than Bullion
- 1/3 box thin spaghetti noodles
- 3-5 baby carrots
- 1/2 small onion
- Salt & Pepper, to taste
- peas, if desired
- Place water, chicken and Better Than Bullion into a large pot or dutch oven.
- Boil over high heat.
- While the chicken is boiling, chop carrots and onion.
- When chicken is cooked all the way through (after 15 minutes of cooking at a rolling boil), remove chicken from the pot and place in a bowl.
- Place carrots, onion and peas into the boiling broth.
- Shred chicken.
- Place chicken back into the pot with the broth.
- Break noodles into 1/3 sections.
- Place noodles into the broth.
- Boil until noodles are soft (about 7 minutes).
- Salt and pepper to taste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 223 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 137mg Sodium: 265mg Carbohydrates: 8g Fiber: 2g Sugar: 2g Protein: 29g