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