Owl Creek Farm » Recipes » Soups & Stews » Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

by Amy
The Best Chicken Noodle Soup, the way it should be: warm and comforting and full of flavor. Grown-up and Kid approved!
chickensoup

Almost every culture and time period has a “Chicken Noodle Soup” – a pot with chicken (or other fowl) and vegetables, with most including pasta, or even rice (though then it’s a Chicken and Rice Soup, of course). It’s long been thought of as a treatment, or even cure, for the common cold. In reality, it provides nutrition that people often miss out on when they’re ill, and the hot dish can help loosen up stuffed up noses. On cold evenings, it’s a hot, comforting meal, so even if it doesn’t actually cure anything, it definitely has benefits!

If you’re like us and must have rolls with your soups and stews, check out my infamous Dinner Roll recipe.

This Chicken Noodle Soup recipe has been modified from the original recipe I posted on December 23, 2008. It never got very many views and changed so many times over the years that I kind of forgot it was even on the website. The recipe here now is our family recipe that has evolved over the years to be the recipe that gets requested often (the telltale sign that we have a winner!) This recipe is quick to make because I include Better than Bouillon, so a long cook isn’t needed to get a great broth flavour. If you don’t have Better Than Bouillon, another kind of broth or bouillon is ok, and if you don’t have any at all, just let it simmer for an hour or more to develop all the flavours from the vegetables, seasonings, and chicken.

Before the Instant Pot, I would chop up raw chicken and cook it with the onions and celery and that does turn out great soup, but by cooking the chicken breast in the IP separately it’s producing a more tender meat. So, if you’re wondering it it works for cooking the whole recipe in the IP: I personally, I have not found any benefit to cooking soups and stews in the IP. I like fiddling with the seasonings too much, so it’s just a better experience and resulting meal, to use the IP as one of many tools and not the main tool. But as with any recipe you find anywhere, if something doesn’t work for you, make it yours by trying different things!

chickensoup

Chicken Noodle Soup

Owl Creek Farm owlcreek.ca
The Best Chicken Noodle Soup, the way it should be: warm and comforting and full of flavor. Grown-up and Kid approved!
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6
Calories 215 kcal

Ingredients
  

Chicken

  • 3 chicken breast large, see instructions for preparation

Soup Ingredients

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 3 celery stalks medium-large, chopped small
  • 2 carrots large, shredded, sliced, or diced to preference
  • 1 potato medium to large, shredded or diced to preference
  • 1 tsp minced garlic
  • 2 tbsp Better Than Bouillon Chicken
  • 1 tsp dry mustard
  • ½ tsp paprika
  • ¼ tsp oregano
  • ½ tsp pepper
  • ½ tsp salt or to taste
  • 6-8 cups water as needed, depending on noodles being used
  • Preferred Pasta - See Notes & Recipe Below

Instructions
 

Chicken Preparation

  • If you have an Instant Pot, cook chicken breast on trivet, on high pressure with 1 cup water. 15 minutes for thawed chicken, 20 minutes for frozen. Allow to naturally release pressure. While chicken is in the Instant Pot, begin soup preparation, below.
  • Carefully to avoid burns, remove from Instant Pot with tongs onto a cutting mat and cut into bite sized pieces.
  • If you do not have, or do not want to use, an Instant Pot, cut the raw chicken breast into bite size pieces and follow instructions below.

Soup Preparation

  • In a 5-8 quart stock pot, cook onion and celery in 1 tbsp olive oil for 5-7 minutes, on medium heat until tender and onions just start to brown. If using raw chicken, add bite sized pieces with the onion and celery. If chicken needs more than the 5-7 minutes indicated, cook for an additional 1-2 minutes until cooked.
  • Add carrots, potato, garlic, bouillon, seasonings, and 6 cups water. If using the Instant Pot for the chicken breast preparation, add to pot.
  • Bring to a slow boil, reduce heat to a simmer and cook for 30 minutes, stirring frequently.
  • Add additional water if needed and return to a boil. Add noodles, cooking for the time indicated.
  • Remove from heat and serve.

Notes

Water and Noodles - You can use any noodles you wish. Egg noodles, any shape - mix it up, have some fun with it! Homemade (like the recipe below) or store bought, whichever you prefer. We've been using a la Molisana brand pasta called Capellini Spezzati No 58 which looks like broken up spaghettini, and it takes much, much less than other pastas. Like, about 100g (under 1/4 of the package) is almost too much, where you could use 300 or more grams of an egg noodle. Use more water for lots of noodles and/or a soup-ier soup, use less water for less noodles and/or a thicker soup.

Nutrition

Calories: 215kcalCarbohydrates: 14gProtein: 26gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 781mgPotassium: 801mgFiber: 3gSugar: 4gVitamin A: 7254IUVitamin C: 14mgCalcium: 51mgIron: 1mg
Keyword chicken, noodle, pasta, soup, vegetables
Tried this recipe?Let us know how it was!
chickensoup

Homemade Egg Noodles

Owl Creek Farm owlcreek.ca
Be the first to vote!
Prep Time 20 mins
Total Time 20 mins
Course Pasta
Cuisine American
Servings 6
Calories 240 kcal

Ingredients
  

  • cups all-purpose flour
  • 1 pinch salt
  • 2 eggs large, beaten
  • ½ cup milk
  • 1 tbsp butter softened

Instructions
 

  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • On a floured surface, roll out dough to desired thickness (I roll it as thin as possible until it's see through and can't get much thinner). Use additional flour as needed to keep dough from sticking to rolling pin.
  • Cut into desired lengths and shapes.
  • Allow to air dry before cooking.

Nutrition

Calories: 240kcalCarbohydrates: 41gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 62mgSodium: 47mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 170IUCalcium: 40mgIron: 3mg
Keyword egg, noodles, pasta
Tried this recipe?Let us know how it was!
Amy
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