How to make Homemade Chicken Noodle Soup
Chicken noodle soup is a classic, cozy comfort food. With simple ingredients like carrots, onion and celery, some chicken stock and seasonings, you have a hot lunch or dinner. Egg free, and option to make it dairy free.
Ingredients
- 1½ cups cooked chicken (approx 1 breast, or 4 chicken tenderloins)
- 2 cups noodles, cooked and set aside.*
- 2 tablespoons salted butter*
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup finely diced yellow onion
- 2 garlic cloves, minced or pressed
- 7-8 cups water, or chicken bone broth *
- 1 – 1½ tablespoons Organic Better than Bouillon chicken*
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- other seasonings to your preference like poultry seasoning, parsley, etc.
Instructions
- Boil noodles in large pot until al dente and set aside.
- Cook chicken by boiling in water with a dash of salt in large pot, remove to plate and set aside to cool. Drain water and return pot to stove.
- Add butter to pot, melt over medium low heat. Add carrots, celery, and onion and simmer until tender. Add in garlic, stirring well for 30-60 seconds, careful not to burn.
- Mix the ‘better than bouillon’ paste into the vegetables, then add 6-8 cups of water (or chicken stock if using). Add basil and oregano and any other preferred seasonings.
- Stir in cooked shredded chicken, bring to a boil and simmer for 10 minutes or however long. Taste and add salt and pepper if needed.
- When ready to serve, scoop cooked noodles into individual bowls and pour soup base over noodles.