Everyone should have an easy and outrageously delicious chicken noodle soup recipe! Look no further because you just found THE BEST!
Homemade Chicken Noodle Soup from Scratch
Homemade chicken noodle soup from scratch isn’t complicated. Once you make it homemade, then you’ll toss out all the cans you might have in your pantry.
The best part of making this soup? Well, you’ll see that I’m doing it with my two year-old granddaughter! Yes, I love having her in the kitchen with me at this young age because she is learning so so much. It’s an entire time of sensorial explorations and neural pathways firing!
Yep, kids in the kitchen do slow you down. Yep, I have more messes. But, it’s worth every extra minute of clean up and getting the kitchen back in order. And, when cooking with those little ones, it’s important to let them feel important. And, you can do that by supplying them with their own tools that fit their little hands. Check out my picks.
‘Avee’ (pronounced: Ahhhhveeee) loves having her sweet angel in the kitchen for ‘cooking school’. Since she couldn’t say ‘Mama Ally’, she named me ‘Avee’. Just the more special! Imagine her chef skills in a few years.
Simple Chicken Noodle Soup
This is a simple chicken noodle soup recipe. No doubt you’ll look at the ingredients and directions and think, hummm, that’s really easy. I’m totally in! Actually, French cooking should be easy. Julia taught us that concept. But, I think the key to this French country chicken stock noodle soup is the quality of the ingredients.
Now I love chicken and noodles because it’s just so comforting, so you might want to take a peek at some of my other soup versions:
Let’s talk about the soup noodles. I love using ‘old fashioned extra wide’ egg noodles. The brand I like for this are Mrs. Millers Homemade Noodles. I’m sure you can find something similar either at your grocer or by ordering through Amazon where you can buy 6 packages (16 ounces each) for about $30.
I use these noodles with many other recipes too including pasta with bolognese sauce, noodles and cheese, and more. Trust me, it’s worth the extra price and effort because these noodles, or something similar, really taste homemade. They’re thicker and have a huge depth of flavor.
And, if you can’t find this type noodle then any wide egg noodle will work fine. As you can see, my littl’ boo bear loves noodles!
Recipe for Chicken and Noodles
A great recipe for chicken and noodles starts with the liquid. You might ask, is there a difference between chicken stock and chicken broth.
Well, yes there is, and in this recipe I chose stock. And, I’m going to make it from scratch. It’s much more nutritious and that’s what we want when we’re feeding our grandchildren!
Homemade Chicken Stock
In fact I made my own stock. But you don’t have to do that. You can buy it. An easy way to think about it, and, yes, this is reeeeally simple, is that a broth is made from meat and a stock is made from bones, including many times meat.
The bones, cartilage, and skin add gelatin which gives a richer deeper flavor than just broth. Now, don’t get me wrong, broth will be good, but stock will be better. Better good! If you want more information on stock versus broth, here’s a good article from The Kitchn.
Chicken Noodle Soup Ingredients
Chicken noodle soup ingredients are always best if fresh. But, you can fudge and use frozen. But, only if you must.
With the onions, carrots and celery, fresh. No frozen. If you can manage organic brands, great. If not, wash those veggies well. I mean scrub a dub dub!
Sides with Soups
Who doesn’t like sides with soups! Me me! And, here are some that I’d surely serve with this chicken piccata soup! Be bold. Be adventurous!
- 4 (2 to 2 ½ lbs.) chicken thighs, bone in, skin on
- 1 Tbl. garlic, thin slices
- 2 Tbl. nutritional yeast
- 2 tsp. salt
- 2 tsp. Cavender’s Greek Seasoning mixture
- 1 can (10.5 oz.) cream of chicken soup
- 1 cup sweet onions, diced, packed
- 1 cup celery, slices, packed, with leaves
- 1 cup carrots, diced or sliced, packed
- 3 cups wide egg noodles
- 3 cups fresh spinach leaves
Rinse and clean the chicken. Put in a large Dutch oven pot. Add 6 cups of water and the garlic. Cover and bring to boil cooking about 10 minutes. Reduce heat to medium and cook another 20 minutes or until the chicken is done. Turn off blaze.
Remove chicken to a plate and let it cool. Debone the meat. Discard the skin and bones.
Add to the broth the nutritional yeast, salt, Greek seasoning mixture, chicken soup, onions, celery, carrots and blend. Add the chicken. Cover, turn heat to medium and cook about fifteen to twenty minutes.
Add the egg noodles and blend. Reduce heat to medium low, cover and let the noodles soften and cook until al dente tender.
When almost ready to serve, add the spinach leaves, blend and let the soup cook on simmer/low for about 7-8 minutes.
Ready to serve!