Homemade Chicken Noodle Soup

I’m totally a soup person.  There’s something about a simmering, comforting bowl of brothy soup that I can’t get enough with – warming you from the inside, out.  Nearly every waitress at Hopjacks knows my order is always and forever a bowl of french onion soup with no bread, tots instead of pita bread.  However much I love a good soup, it’s typically a lunch time affair around our house because my dear husband has resolutely disliked soup our entire relationship   I understand.  As it’s tough to keep him full with hearty meals, very rarely can I find a soup that will cut it.  This weekend my poor man got the nasty bug that’s been going around and for the first time in over eight years, I was genuinely shocked to hear his raspy, sick voice request a chicken noodle soup.  Better believe I was going to deliver.

Brimming with chopped vegetables, this chicken noodle soup came together quickly and then I simply let it simmer for 45 minutes as it steamed up the windows in our house (someone drew a picture in the fog…).  Cameron told me several times it was delicious (I’m telling you people, the highest of praise this soup could ask for) and we both devoured a few bowls of the healthy vegetables and chicken swimming in that rich, salty broth.  A comfort meal at it’s very best.  

Homemade Chicken Noodle Soup
A simmering, comforting bowl of hearty soup with a rich, salty broth, lots of vegetables, and rotisserie chicken
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 bunch of carrots, cut into half moons
  3. 1 medium onion, chopped
  4. 6 celery stalks, cut into half moons
  5. 4-6 cloves minced garlic
  6. 1 tablespoon chopped fresh thyme
  7. Kosher salt and fresh grown black pepper
  8. 10 cups low-sodium chicken broth (or bone broth)
  9. 2 cups cooked noodles
  10. 3 1/2 cups shredded meat from a rotisserie chicken
Instructions
  1. In a big soup pot, head the olive oil over medium-high heat. Add the onions and cook, stirring, until softened, about 6 to 8 minutes.
  2. Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper. Cook, stirring, until the carrots soften slightly, about 5 minutes.
  3. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the goodness and flavors.
  4. Stir in the noodles and chicken and simmer for 5 minutes longer. Eat up!
Notes
  1. I like to do half chicken broth and half bone broth (both organic and from Costco).
  2. Feel free to use any noodles you like. Traditionally, chicken noodle soup is made with egg noodles but I'm not a fan so I use whatever we have on hand.
Adapted from Cravings
Adapted from Cravings
Mr & Mrs Miller http://mrandmrsmiller.com/
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2 thoughts on “Homemade Chicken Noodle Soup

  1. Looked good, no wonder there was none left for your poor sick dad. 🙂 Glad everyone is better and I am sure it was due to the soup!

    1. I didn’t know he was sick until after it was almost gone! I’ll make more and I’m trying that new bread recipe this weekend…we’ll see….!

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