Chicken Noodle Soup Recipe
Making homemade soup is one of those things that makes me feel super domesticated. No clue why. Maybe because my mom always made soup for me growing up whenever I was sick, so homemade soup really reminds me of home and my own mom.
Dave’s favorite soup is chicken noodle soup and I feel like lately I’ve been making it almost every other week. Unfortunately, it seems like our family has been on this ‘sick rotation’ where each week one member of the family is going down with some type of virus, whether it be a cold or a stomach bug or teething for Andi Rose, so this soup has been in demand in the Andrews’ house! And the best part is, it freezes pretty well so I will make a big batch, then freeze some in an airtight container and pull it out a week later to defrost in the fridge before reheating it in a pot!
Oh and one last note about this soup before I share the recipe. It has no celery in it. I don’t like celery (and let’s be honest – you don’t either because seriously who likes celery?!). I don’t usually like chicken noodle soup at restaurants, but this soup is celery-free and delicious. It is easy to make, and you can alter the ingredients to your liking (i.e. you can add as many carrots, noodles, etc as you want). We like our soup pretty thick in this house, so I add a good amount of veggies, noodles and rice but if you like your soup more brothy then just don’t add as much of the filler stuff (like the rice and noodles).
- Reduced Sodium Chicken Broth, 32 oz (sometimes I use all 32 oz and if I have another one in my pantry I’ll use a little extra)
- Water (I usually use about 1 cup and add more later if needed)
- Chicken Bouillon Cube (usually found in the grocery store around the chicken broth)
- 1 Packet Knorr Vegetable Soup Mix (this is usually by the chicken broth in the grocery store, but I took a picture of it above so you would know what it looks like)
- 2 Chicken Breast, chopped
- Carrots, chopped (I like my soup ‘veggie heavy,’ so I usually add a good amount of carrots)
- 1 Bag Frozen Corn (I usually only use about half the bag)
- Jasmine Rice (I usually start by adding around a 1/2 cup)
- 1 Package Extra Wide Egg Noodles
In a giant pot, simmer chicken broth, water and 1 or 2 chicken bouillon cubes. Add chopped chicken and chopped carrots to the pot and simmer until chicken is almost cooked through (maybe 10 minutes). Next, add in your rice and Knorr vegetable soup mix (Remember, rice expands when it cooks, so don’t add too much. You can always go back and add more later if you like your soup thicker). Allow soup to simmer about 20 minutes. Next, add in your corn and simmer for another few minutes before finally adding in your egg noodles. Once egg noodles are fully cooked and soft, remove from heat and enjoy! So easy and so yummy! I swear it taste buttery, but there’s no butter involved!
If you make this and your family likes it as much as mine, let me know in the comments below! 🙂 And don’t forget to pin it if you want to save it for later.