Has Fall hit your area yet? I came home from a week at the OuterBanks and it is definitely autumn in my neighborhood. The leaves have changed and it’s jacket weather. My first thought is – Make a batch of Homemade Chicken Soup.
Soup is wonderful to have ready in the fridge for a quick and healthy family dinner or a cozy, at-home lunch. This recipe calls for thick, egg noodles you can typically find in your local grocery store’s freezer section.
This is the soup my mom brings me when I’m fighting a cold, the soup my family slurps up even when I forget to season it and the soup you can give away to brighten someone’s day.
What’s the best part? I’m torn between the soft, homestyle egg noodles or having tender but not mushy carrots in my chicken soup. What’s your favorite part of Homemade Chicken Soup?
Homemade Chicken Soup
3-4 chicken breasts, boiled and cubed
8 cups chicken stock
1-2 Bay leaves
1 tablespoon oregano
1 tablespoon thyme
1 medium onion, diced
1 cup diced carrots
1 cup diced celery
1 1-lb package Grandma’s Homestyle Egg Noodles, thawed (freezer aisle)
2 cups frozen peas
kosher salt to taste
fresh cracked black pepper to taste
In a large stock pot, bring 10 cups water to boil. Add chicken breast and boil until cooked through. Remove chicken and allow to cool. If needed, add additional water to yield approximately 8 cups in the pot. Use a sieve to skim off any leftover solids, if desired. Alternatively, you can make a lovely chicken stock by cooking down a full chicken, bones and all or simply start with a good brand of prepared chicken stock. Making the rest of the soup is like building a house. With a good stock for a foundation, continue to add ingredients as you layer and build. Keep a gentle simmer going while you prepare the next level.
Set your noodles out to thaw.
Add your spices and onions to the broth. Allow to simmer on low while you piece the chicken into bite-sized chunks.
Add chicken to the pot. Dice your carrrots and add. Dice your celery and add to the pot.
Separate your noodles and add to the pot. Add your peas last and stir. Simmer on low for up to 30 minutes or longer. Season with salt and pepper to taste. Makes 10-12, 1/2-cup servings.
I love how the soup builds itself in layers so by the end of the simmer, you’ve got a flavorful broth and tender ingredients ready to eat! Easy substitutes include fresh green beans, mushrooms or turkey breast.
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