There’s something undeniably comforting about a bowl of homemade chicken noodle soup. The way the warm broth, tender chicken, and soft noodles come together to make everything feel better is just magic. Whether you’re fighting off a cold or just craving a cozy meal on a chilly evening, this chicken noodle soup recipe will hit the spot every time. And the best part? It’s made with simple, wholesome
Ingredients
that you probably already have in your kitchen!
This is the kind of recipe that’s perfect for Sunday meal prep or whenever you want to fill the house with that irresistible aroma of comfort food simmering away. Let’s dive into this easy-to-follow recipe and get cooking!
Ingredients
For this easy chicken noodle soup, you’ll need:
2 pounds of chicken breast – This is your main protein. Tender chicken breast makes a perfect base for the soup, soaking up all the delicious broth flavors.
48 oz of chicken broth – I use a good-quality chicken broth to give the soup a rich base. If you prefer, you can also use a mix of broth and water to adjust the strength of the flavor.
Water – Sometimes, a little extra water helps to balance things out and stretch the soup, making it go further.
Carrots, cut up – These add that natural sweetness and vibrant color that makes the soup so inviting. I usually cut the carrots into bite-sized pieces for easy spoonfuls.
Celery, cut up – Celery adds a mild, slightly peppery crunch that balances the other vegetables.
1/2 red onion, chopped – Red onion gives a subtle sweetness that works well with the broth.
1 spoonful of minced garlic – Garlic is a must for any soup—it adds depth and savory flavor that makes the whole dish sing.
A few handfuls of egg noodles – The perfect noodle for soup! They cook up soft and absorb the broth beautifully.
3 chicken bouillon cubes – These are my secret to extra rich, flavorful broth. They really deepen the taste and give the soup that “made from scratch” richness.
Salt and pepper to taste – I like to be a little heavy-handed with the pepper—just a personal touch!
Fresh parsley – Parsley adds a fresh, herby flavor that brightens up the whole dish, especially when added just before serving.
Instructions
Step 1: Sear the Chicken (Optional, but Worth It!)
Now, you may have heard some people debate whether or not you should sear the chicken before adding it to the soup. Normally, I skip this step when I’m in a rush, but for this recipe, I decided to try it, and it adds a little something extra to the flavor. Season the chicken breasts with salt and pepper, then sear them on both sides in a hot pan with a touch of oil. Just a couple of minutes on each side should do the trick! The chicken doesn’t need to be fully cooked at this point, just nicely browned.
Step 2: Add Everything to the Crockpot
Once your chicken is seared, it’s time to get everything into the crockpot. Add the seared chicken breasts, chicken broth, water, carrots, celery, onion, garlic, and chicken bouillon cubes into the crockpot. Stir everything together, then cover and cook on low for 8 hours. This is the magic time—low and slow makes for the most flavorful soup.
Step 3: Shred the Chicken
At about 7.5 hours, check on your soup. The chicken should be cooked through and tender. Use two forks to shred the chicken right in the crockpot. This is where the chicken soaks up all that amazing broth, and it’ll be so tender it practically falls apart.
Step 4: Add the Noodles
Now it’s time for the noodles! Add a few handfuls of egg noodles to the crockpot. Stir them in and let them cook for the last 20-30 minutes until they’re tender and have absorbed some of that flavorful broth.
Step 5: Finish with Fresh Parsley
Just before serving, stir in some fresh chopped parsley. It gives the soup a pop of color and fresh flavor that really makes it come alive.
Step 6: Serve and Enjoy!
Once the noodles are cooked, and everything’s well combined, ladle that beautiful, hot soup into bowls. Serve with a few extra sprigs of parsley on top if you like, and enjoy with some crusty bread or crackers on the side. It’s the ultimate comfort meal, perfect for any time you need a little warmth and care.
Notes
Searing the Chicken: Searing the chicken before adding it to the crockpot is optional but adds a little depth to the flavor. If you’re in a rush, feel free to skip this step and just toss the chicken straight into the pot.
Vegetable Variations: If you have other veggies on hand, like parsnips or sweet potatoes, feel free to toss them in. They’re great additions that will complement the soup’s flavors.
Noodle Swap: Egg noodles are traditional, but you can use any noodle you prefer. Just adjust the cooking time depending on the type of noodle you choose.
Spices: You can add other seasonings like thyme, bay leaves, or a little lemon zest to give the soup a unique twist. Taste as you go and make it your own!
Freezing: This soup freezes beautifully. Just let it cool completely before transferring it to an airtight container. When you’re ready to eat, just reheat on the stovetop or in the microwave, and it’s like fresh again!
Nutrition
This homemade chicken noodle soup is not only hearty and comforting but also pretty healthy. Here’s an estimate of the
Nutrition
al breakdown for a one-cup serving:
Calories: 250-300 kcal
Protein: 20-25g (from the chicken)
Carbs: 30-35g (mostly from the noodles and veggies)
Fat: 4-6g
Fiber: 3-5g (from the vegetables)
Sodium: 800-900mg (adjust based on bouillon cubes and salt)
Vitamin A: 70% of your daily value (thanks to the carrots and celery)
Vitamin C: 15% of your daily value (from the parsley and veggies)
This soup is a great source of lean protein, fiber, and vitamins. It’s filling, nourishing, and just what you need for a cozy night in.
Additional Information
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Acknowledging the creator of this delightful recipe. ✨
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