Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup

Looking for a way to use leftover chicken? Make your own homemade chicken noodle soup. This is an easy recipe to use left over baked chicken or rotisserie chicken.

What Ingredients Are Needed?

• butter
• minced onion
• carrots
• celery
• water
• chicken stock
• cooked chopped chicken
• egg noodles
• rosemary
• dried chopped basil
• pepper
• salt or garlic salt
• cornstarch

How Can I Get This to Cook Evenly?

Make sure to slice the veggies thinly so they will cook quickly and evenly.  We put in 1-2 cups of chicken, depending on how much we have to use.

I Have To Much Liquid In My Soup

The recipe is going to look like it has to much liquid in it when you add the noodles. Once they noodles expand, the liquid will decrease. You will then have a hearty chicken noodle soup. If you feel you have too much liquid, add more noodles.

Can I Use Frozen Vegetables?

If you don’t have fresh veggies, you can use a bag of frozen veggies instead to make this as well.  Use what you have on hand.

Do I Need Precooked Chicken?

You can use fresh chicken breast. Cut into half inch pieces. Add when you are sauting the veggies and cook completely before adding any liquid.

What Can I Do With Leftover Chicken Soup?

Turn your leftover chicken soup into a chicken pot pie.

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Homemade Chicken Noodle Soup

Warm, cozy, and made from scratch, this homemade chicken noodle soup is packed with tender chicken, hearty noodles, and classic comfort flavor. It’s an easy, feel-good recipe perfect for busy nights, cold days, or when you need a bowl of comfort.

Course: Main Course, Soup

Cuisine: American

Servings: 6 servings

Author: Regina Sober

Equipment

• Dutch Oven Pot
• Cutting board
• Knife
• Cooking spoon
• Measuring Cups
• Measuring Spoons
• Large Measuring Cup

Ingredients

• 1 tablespoon butter
• 1 teaspoon dried minced onion
• 4 medium carrots chopped carrots
• 2 stalks celery chopped finely
• 4 cups water
• 2 cans chicken broth
• 2 cup cooked chopped chicken
• 2 cups egg noodles
• 1/2 teaspoon rosemary
• 1/2 teaspoon dried chopped basil
• 1 teaspoon pepper
• salt to taste
• 1/2 teaspoon garlic salt (optional)
• 2 tablespoons cornstarch

Instructions

• In a large pan (we used a 5 quart pan), add the butter onion, carrots and celery.
• Once this starts to bubble, add the rest of the ingredients (except cornstarch and noodles).
• Create the slurry with cornstarch and a little broth from the soup. Stir out any lumps before adding to the pan and stirring.
• Add the noodles into the pot, gently stirring and cover.
• Allow to simmer for 20-25 minutes on low until the carrots, celery and noodles are tender.

Nutrition

Serving: 1.5cups