There’s just something about homemade chicken noodle soup that brings a sense of comfort and warmth like nothing else. Whether you’re feeling under the weather, craving something cozy on a chilly day, or just want a dish that will fill your home with delicious smells, this chicken noodle soup recipe is a winner every time. It’s simple, hearty, and just like the kind your grandma would make—trust me, you won’t want to miss this one!
I made this batch on a lazy Sunday afternoon, and it was just what I needed to get through the week. Let me walk you through this easy, flavorful recipe that’s sure to become a staple in your kitchen too.
Ingredients
To make this chicken noodle soup, you’ll need the following
Ingredients
. These are the essentials that make this soup comforting and delicious:
2 pounds of chicken breast – Tender, lean, and perfect for shredding. You can use boneless, skinless chicken breasts for convenience.
48 oz of chicken broth – This is the base of your soup. You can use low-sodium broth if you’re watching your salt intake.
Water – You’ll add just a little bit of water to adjust the consistency of the broth, making sure it’s not too salty or too thin.
Carrots, cut up – These add a natural sweetness to the soup and give it that classic, comforting flavor.
Celery, cut up – Celery brings a crunchy texture and a slight earthiness that complements the other vegetables perfectly.
1/2 red onion, chopped – Red onion has a mild sweetness when cooked, and it gives the soup an extra layer of flavor.
A spoonful of minced garlic – Garlic is a must in any good soup, right? It adds depth and savory goodness.
A few handfuls of egg noodles – These are the heart of your chicken noodle soup! Egg noodles are perfect for soaking up the flavorful broth.
3 chicken bouillon cubes – For that extra burst of chicken flavor. These little cubes are a secret weapon in making your broth rich and savory.
Salt and pepper to taste – I tend to be a little generous with the pepper, but adjust it to your liking. You can always add more later.
Fresh parsley – This adds a pop of color and a fresh, herbal flavor right at the end. It’s the perfect finishing touch.
Instructions
Step 1: Prep the Chicken
Here’s where the debate happens. Some people like to sear their chicken before adding it to the crockpot, and I’ll be honest, I usually skip this step for convenience. But this time, I decided to give it a try. I seasoned the chicken breasts with a bit of salt and pepper and seared them on both sides in a hot pan for just a few minutes. It adds a little more flavor to the chicken, which can only make the soup better!
Step 2: Add Everything to the Crockpot
Once the chicken is seared, place it in your crockpot. Add the chicken broth, water, carrots, celery, red onion, garlic, and chicken bouillon cubes. Stir it all together, making sure everything is well mixed. Cover the crockpot and cook on low heat for 8 hours. Let it do its magic and get all those flavors mingling.
Step 3: Shred the Chicken
Around 7.5 hours in, the chicken should be tender and ready to shred. Use two forks to pull the chicken apart right in the crockpot. It should fall apart easily! This step is my favorite because it makes the soup look like something you’d see in a magazine. Stir the shredded chicken into the broth and give everything a good mix.
Step 4: Add the Noodles
Now, it’s time to add the egg noodles. Toss them into the crockpot and let them cook for about 20-30 minutes, or until they’re tender. The noodles will soak up all that delicious broth, so you’ll want to make sure they’re cooked just right.
Step 5: Finish with Parsley
Once the noodles are done, stir in the fresh parsley. It’ll add a nice burst of color and freshness to your soup. Taste the broth and adjust the seasoning with a little extra salt or pepper if needed.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and serve it hot! You can enjoy this soup just as it is, or pair it with some warm, crusty bread. It’s perfect for a cozy meal that everyone will love.
Notes
Searing the Chicken: Searing the chicken before adding it to the crockpot is optional, but it does help add a little more flavor. If you’re in a rush, just skip this step and toss the chicken straight into the crockpot—either way, it’ll be delicious!
Vegetables: If you like, you can add more veggies to this soup. I’ve added parsnips before, and they go really well with the carrots and celery. You can also throw in some green beans or peas if you like more variety in your soups.
Noodles: You can use any kind of pasta you prefer, but egg noodles are my go-to for this recipe. Just make sure to adjust the cooking time depending on the noodles you use.
Make It Your Own: Don’t be afraid to tweak this recipe to suit your taste. Add more garlic for an extra punch, or throw in some herbs like thyme or oregano if you like a little more flavor. Chicken noodle soup is one of those recipes that’s perfect for customization.
Nutrition
Here’s an estimate of the
Nutrition
al breakdown for this homemade chicken noodle soup. Each serving (about 1 cup) contains approximately:
Calories: 250-300 kcal
Protein: 20-25g
Carbs: 30-35g (mainly from the noodles and vegetables)
Fat: 5-6g
Fiber: 3-4g (from the veggies)
Sodium: 800-900mg (depending on how much salt you add)
Vitamin A: 70% of your daily value (from the carrots and celery)
Vitamin C: 15% of your daily value (from the parsley and veggies)
This soup is packed with protein, fiber, and essential vitamins. Plus, it’s filling and low in fat, making it a great option for a wholesome meal that everyone can enjoy.
Additional Information
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Original image credits to the owner. 🙏
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