When cold weather comes there’s only one thing I want to make for dinner… soup! I seem to hardly ever make pot roasts, soups, and stews in the summer but when I start feeling a chill in the air, it’s what I crave.

This homemade chicken noodle soup is one of my family’s favorites. We always bring it out when someone starts feeling a bit under the weather because everyone knows chicken soup makes you feel better!

I never knew how easy it was to make homemade chicken noodle soup until a family friend shared her recipe with me. Once you try it, you’ll never buy canned chicken noodle soup again!

With a mix of fresh chopped vegetables, farm-raised chicken, and aromatic herbs, you’ll have a pot of delicious soup that your family will be begging to eat before it’s finished cooking.

I love to make this soup in my dutch oven as it makes a lot. I usually end up freezing about half of it for a quick weeknight meal a few weeks later.

Homemade Chicken Noodle Soup

Print

Ingredients

• 1 pack of chicken breasts [about 2 pounds]
• 3 cups carrots, chopped
• 2 stalks of celery, chopped
• 1 bay leaf
• 1 tsp fresh parsley, chopped
• 1/2 tsp marjoram leaves
• 1/2 tsp pepper
• 1 medium onion, chopped
• 1/4 cup butter
• 18 oz egg noodles

Instructions

1. Cover chicken breasts with water and 1 container of chicken broth [optional]. Boil until tender.
2. Remove cooked chicken from pot to shred. Be sure to keep water/broth from cooking chicken.
3. In a dutch oven, cook celery and onions until tender.
4. Add water/broth to dutch oven along with carrots, marjoram, pepper, bay leaf, and shredded chicken.
5. Simmer 30 minutes.
6. Add egg noodles and parsley and simmer until egg noodles are tender - about 10 minutes.