Simple Chicken Noodle Soup
When someone in the house is sick, I am always glad to have this soup stocked in my freezer.
Delicious, a simple to make, and a favorite amongst my kids (especially when they're under the weather!)
I have been making different variations of this recipe for years. It is a go-to when someone in the house is sick or struggling with a cold.
There is nothing like the smell and taste of homemade noodle soup to make you feel just a little bit better!
Over the years I have experimented with different types of noodles, but have found that Reames Homestyle Egg Noodles really make for the best texture in this soup. They tend to be more al dente and less soggy (which is definitely what I’m looking for!)
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
How to Make Simple Chicken Noodle Soup
1 small onion, diced
2-3 stalks celery, diced
2-3 medium carrots, diced (or equivalent amount of baby carrots)
1.5 lbs. boneless skinless chicken
1 tsp celery seed
1 tsp dried thyme
salt & pepper
6+ cups chicken broth
24 oz. noodles
1. Over medium high heat saute onion, celery and carrots in olive oil, in a dutch oven or stock pot.
2. Add 1.5 lb. boneless skinless chicken and one teaspoon each celery seed and dried thyme.
3. Generously season with salt & pepper.
4. Cover with 6+ cups chicken broth (you may want to use more broth - it just depends on how “soupy” you want your soup to be).
5. Boil until chicken is cooked through (around 15 minutes).
6. Roughly pull apart and chunk cooked chicken with 2 forks.
7. Continue to simmer and stir in 24 ounces noodles (we love frozen Reames but you can also substitute dried egg noodles of your choice).
8. Cook until noodles begin to soften and are al dente.
9. Serve immediately.
Notes
You may want to add more chicken broth at the end of the recipe if you want a more “soupy” soup. We tend to like with less liquids and more meaty and full of noodles.
Make sure to generously season this soup, especially with salt! I do not include exact measurements of salt and pepper because I find that each family’s taste is drastically different. Saltiness will also be greatly affected by which brand of chicken broth you use.
Taste your soup often and make adjustments as needed!
How to Freeze Chicken & Noodle Soup
This makes an excellent freezer meal! For best results, follow the recipe as is, but omit the noodles.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat on stovetop. Bring broth to a boil. Add noodles and cook until al dente.
Note: You can also freeze the leftovers of this soup with the noodles included. Just remember that the noodles will continue to take on liquids and may become a tad over-done when you reheat.
SHOPPING LINKS:
Simple Chicken Noodle Soup
Ingredients
1 small onion, diced
2-3 stalks celery, diced
2-3 medium carrots, diced (or equivalent amount of baby carrots)
1.5 lbs. boneless skinless chicken
1 tsp celery seed
1 tsp dried thyme
salt & pepper
6+ cups chicken broth
24 oz. noodles
Directions
1. Over medium high heat saute onion, celery and carrots in olive oil, in a dutch oven or stock pot.
2. Add 1.5 lb. boneless skinless chicken and one teaspoon each celery seed and dried thyme.
3. Generously season with salt & pepper.
4. Cover with 6+ cups chicken broth (you may want to use more broth - it just depends on how “soupy” you want your soup to be).
5. Boil until chicken is cooked through (around 15 minutes).
6. Roughly pull apart and chunk cooked chicken with 2 forks.
7. Continue to simmer and stir in 24 ounces noodles (we love frozen Reames but you can also substitute dried egg noodles of your choice).
8. Cook until noodles begin to soften and are al dente.
9. Serve immediately.
