This chicken noodle soup is a recipe worth saving. I think everyone needs to have a go to chicken noodle soup recipe. It’s nice to enjoy hot bowl of soup on a cold winter day or especially when your sick (I know totally cliché, but so true!). Everyone has their own preferences as to what vegetables they like in their soups. This is one of the benefits of chicken noodle soup, you can customize it to your liking. I must note, this is not a soup you want to use store bought chicken broth for. In creamy soups like broccoli cheddar, the cheese and broccoli are the more prominent flavor. Since the chicken broth dominates most of the flavor of this soup, you will want to make your own. I have a super easy recipe here on the blog. Im telling you this recipe will taste a thousand times better with homemade chicken broth.

Chicken Noodle SoupIngredients:

2 tbsp olive oil
1 cup onion, finely chopped
2 cups carrots, chopped
1 cup celery, chopped
4 quarts homemade chicken broth
3 cups dry egg noodles
1/2 tsp dried thyme
1 cup peas
3 cups shredded chicken breast
1/2 tsp black pepper
2 tsp salt (or to taste)

Instructions:

1. In a large pot, heat olive oil over medium high heat and sauté the chopped onion until translucent.

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2. Add the chopped carrots and celery and sauté for 5-6 minutes.

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3. Add the chicken broth to the pot and cook over medium heat for about 10 minutes.

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4. Carefully add the pasta and cook for another 8 minutes or until the pasta is al dente.

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5. Turn the heat off and add the dried thyme, peas, shredded chicken, salt, and pepper.

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Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
ngredients: 2 tbsp olive oil 1 cup onion, finely chopped 2 cups carrots, chopped 1 cup celery, chopped 4 quarts homemade chicken broth 3 cups dry egg noodles ½ tsp dried thyme 1 cup peas 3 cups shredded chicken breast ½ tsp black pepper 2 tsp salt (or to taste)
Author:
Serves: 8-10
Instructions
  1. In a large pot, heat olive oil over medium high heat and sauté the chopped onion until translucent.
  2. Add the chopped carrots and celery and sauté for 5-6 minutes.
  3. Add the chicken broth to the pot and cook over medium heat for about 10 minutes.
  4. Carefully add the pasta and cook for another 8 minutes or until the pasta is al dente.
  5. Turn the heat off and add the dried thyme, peas, shredded chicken, salt, and pepper.