Easy Homemade Chicken Noodle Soup - Easy and delicious chicken noodle soup filled with fresh vegetables and lots of flavor! The whole family is going to love this recipe!
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HOW TO MAKE HOMEMADE CHICKEN NOODLE SOUP:
To make this easy, homemade chicken noodle soup, you'll need:
- Celery
- Carrots
- Onions
- Garlic cloves
- Butter
- Olive oil
- Chicken breasts, chopped
- Salt & pepper
- Oregano
- Basil
- Chicken broth
- Egg noodles
This soup comes together in three easy steps!
- Sauté the celery, carrots, onions, and garlic.
- Cook the chicken breast with salt, pepper, oregano, and basil.
- Combine the vegetables, chicken and broth in a pot. Stir in cooked noodles.
Let's start with step #1!
Sauté celery, carrots, onions, and garlic in butter for about 7 minutes, or until vegetables begin to soften.
Add the cooked chicken to the sautéed vegetables.
Add the cooked noodles and the broth to a large pot.
And mix in the chicken and vegetables!
TIMESAVING TIP FOR MAKING CHICKEN NOODLE SOUP
If you're in a time crunch or just don't want to mess around with extra steps, pick up a rotisserie chicken from your local grocery store and add two to three cups of the chicken to the soup at the same time you add the boiled noodles to the pot.
HOW FAR IN ADVANCE CAN I MAKE CHICKEN NOODLE SOUP?
Once you make the soup, it should last about a week so maybe 2-3 days before you're ready to enjoy it? Remember to keep the noodles separate so they don't become soggy in the soup.
CAN I FREEZE CHICKEN NOODLE SOUP?
Yes, of course, but I would freeze it WITHOUT the noodles since they probably won't keep well. The soup, itself, should keep for up to 4 months.
When you are ready to reheat the thawed soup, you can either add dried noodles to the soup and simmer until done or just boil the noodles separately and add to the warmed soup right before you're ready to eat.
WHY DO I NEED TO COOL SOUP BEFORE FREEZING IT?
There are two reasons:
- Soup can develop food-borne bacteria if you allow it to set out at room temperature for too long after making it.
- If you put a container of hot soup directly into the freezer you can potentially raise the temperature of the freezer, endangering the safety of the rest of the food in it.
To speed up the cooling process, you can put your pot of slightly cooled soup in a few inches of ice water in your kitchen sink. After that, you could place it in your fridge overnight before transferring to freezer-safe containers.
LOOKING FOR MORE DELICIOUS SOUP RECIPES?
- Big Batch Homemade Chili
- 10-Minute Corn Chowder
- Cheesy Broccoli Soup
- Potato Corn Chowder
- Alphabet Vegetable Soup
- Beer Brat Cheesy Chowder
- Cheesy Potato & Broccoli Soup
Easy Homemade Chicken Noodle Soup
Ingredients
- 1 cup celery (chopped)
- 1 cup carrots (sliced)
- 2 garlic cloves (minced)
- 1 cup onions (diced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ pound chicken breasts (chopped)
- ½ teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon basil
- 72 ounces chicken broth
- 2 cups egg noodles (cooked)
Instructions
- Sauté celery, carrots, garlic and onions in butter for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- While vegetables are sautéing, in a separate pan, heat olive oil and cook chicken breast with pepper, salt, oregano, and basil for 10-12 minutes or until the chicken is cooked through.
- In a pot, add chicken broth and cooked noodles (keep noodles separate and add to individual bowls if you don't plan to eat all the soup in one sitting). Then add chicken and vegetables.
- Allow to simmer for 10 minutes prior to serving.
Notes
- To save time, feel free to use a rotisserie chicken.
- If you plan on making this soup recipe in advance, keep the noodles separate so they don’t get soggy.
- To freeze, let your soup cool completely and keep it in the freezer for up to four months.
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