Chicken Noodle Soup
Homemade Chicken Noodle Soup loaded with vegetables and a delicious broth made from scratch! One pot…one soup!
A homemade easy to make Chicken Noodle Soup perfect for any day of the week! With the broth AND the soup made from scratch in under an hour, you will be craving this often! Healthy, low calorie, filling with incredible flavours!
Chicken Noodle Soup
This is one recipe that we cook so often because it’s the best and most delicious way to get our veggies in with no one complaining. Why?
- Broth = good.
- Chicken = fall apart good.
- Egg noodles = carb good (sub with zucchini noodles for a low carb option).
There’s no need to use a whole chicken to make the broth for this. We cut corners in this family by using bone-in skinless chicken thighs. No skimming broth needed. No need to make a separate broth. Just one soup in one pot, and all from scratch!
Chicken Broth Recipe
The flavours that develop from cooking your chicken right into this soup from scratch are so much better and richer than just adding pre-cooked chicken or shredded rotisserie chicken at the end.
With a few chicken thighs (or legs) thrown in, the extra time boiling them and getting all that flavour wins over store bought broth every time.
How To Make Chicken Soup
We start this soup with a simple Soffritto (Sofrito or Mirepoix). Also know as the holy trinity of cooking. A simple combination of three aromatics:
- Onion
- Celery
- Carrots
The three are sautéed together to provide the flavour base for this soup.
For a hearty and flavourful soup, Chicken Thighs or Legs are ideal. The darker meats along with the bones provide a stronger taste compared to white meat (breast), creating a richer broth with plenty of flavour. Add them in along with your broth (or stock) after your soffritto is done.
Crushed Bouillon is an optional add in and go in along with your broth providing a lot of flavour. If you don’t have access to bouillon, use regular stock powder or omit!
Simmer until the chicken is falling off the bone and cooked through, then shred chicken with forks and throw the meat back into the soup.
What else goes in Chicken Noodle Soup?
This recipe is extremely forgiving in that you can add or take out whatever you like, don’t like.
Vegetables: our recipe suggests green beans, corn kernels and spinach. You could also add zucchini, cabbage, pumpkin, sweet potato or potatoes and peas (we use frozen and add them in just before the spinach)! You can make it your own.
Noodles: I love using vermicelli egg noodles in our soup, but you can use thin spaghetti, angel hair, a fat noodle or any other type of pasta you like.
As with all cooking, remember to carefully taste test, then season with a little extra salt and pepper if needed.
Homemade Chicken Soup Add Ins
Feel free to add in fresh or dried herbs, such as thyme, basil, oregano or rosemary to the liquid while the chicken is simmering.
Also, a good amount of black cracked pepper or crushed red chili flakes to kick up the spice if you like heat.
Of course, nothing says a big bowl of comfort like a steaming hot bowl of soups and some fresh bread rolls or garlic bread to mop up the broth afterwards.
Love soup? Try these!
Beef Cabbage Soup | Lentil Soup | Easy Broccoli Cheese Soup | 10-Minute White Bean Parmesan Spinach Soup | Slow Cooker Creamy Tortellini Soup | Creamy Roasted Tomato Basil Soup (No Cream)
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Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 large carrots chopped
- 1 rib celery chopped
- 6 skinless chicken thighs, bone in (or 8 legs)
- 2 quarts (litres) chicken stock or broth
- 1-2 chicken bouillon cubes, crushed (adjust to your tastes)
- 7 oz (200 g) green beans, chopped in thirds
- 3/4 cup corn kernels
- 4 oz (120 g) baby spinach leaves
- 1/2 quart (litre) of water, as needed
- 6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
Instructions
- Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
- Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
- Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
- Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
- Serve warm.
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