Quick and Easy Homemade Chicken Noodle Soup

By Jennifer

6 Person

30 Minutes

174 Calories

Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on the stovetop! This soup is perfect for a weeknight dinner or lunch. It’s especially helpful if you’re not feeling well or have a nasty cold. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever! You can serve with bread or crackers but it’s a truly a meal on its own!

Ingredients

1 tbsp. Parsey Fresh, Finely chopped
2 tbsp. Parsey Fresh, Finely chopped
1.5 cups Chicken, Shredded OR cut into cubes/thin slices
12 oz. Egg noodles, Uncooked
Pepper, To taste
Salt, To taste
1 Bay leaf
1/2 tsp. Oregano, Dried
1/2 tsp. Thyme, Dried
7.5 cups Chicken broth, Low sodium
1 tbsp. Garlic, Finely chopped
1 tbsp. Ginger, Finely chopped
3/4 cup Onions, Finely chopped
1 cup Celery, Thinly slices
1 cup Carrots, Washed, Peeled, Sliced into circles
2 tbsp. Butter, Unsalted

Method

01

In a large stockpot, heat butter on medium-high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender.
02

Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
03

Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
04

Let it cook for another 5 minutes. Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.
05

Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
06

Add chicken and parsley and cook for another 3 minutes. Check the flavor to see if you need to add more herbs or spices and add accordingly.
07

Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!