Easiest Recipe for Homemade Chicken Noodle Soup (ever!)

For some folks, the winter season is just an excuse to crank up the heater and indulge in an endless supply of homemade pumpkin spice lattesbut for those of us who live in a house full of dirtbag climbers, the winter months are all about survival.

You see, we don’t run the heat, so at this very moment, it’s about 55º in my kitchen – which means everything is cold. So cold, in fact, that when my housemate poured fresh coffee into his tall cup, the glass was so cold that it shattered upon contact with the hot liquid. In a world where everything is cold, hot food becomes a dietary staple.

My favorite way of warming up with edibles? Homemade soup! Stew a giant pot of hearty liquid warmth, and you’ve got instant heat to last up to a week. And while I love a fancy soup just as much as the next gal, there’s nothing better than an easy, simple soup. Plus, the entire house seems to warm up with the smells of stewing veggies and simmering broth.

This homemade chicken noodle soup recipe yields 10 mason jars worth of goodness – plenty to last you at least a week – and this may just be one of the easiest soup recipes, ever. The most difficult part of making this soup is merely the effort that it requires to patiently wait for your soup to reach optimal soup-age – but there’s no shame in sneaking a spoonful or two during the cooking process.

What you need:

  • 50 ounces (6 ¼ cups) of 100% natural chicken broth | Since I’m on a dirtbag budget I used the 99% fat free canned version from Swanson.
  • 3 cups carrots  *
  • 2 cups celery *
  • 1 yellow onion *
  • 12 ounces of wide egg noodles
  • 1.25 lbs of chicken breast * | We get ours from Earth Fare; it’s ‘local’ chicken from Springer Mountain in Georgia!
  • 2 cubes of bouillon/seasoning of your choice
  • 4 cups of water | Purely to add to the soup as it cooks; additional water will be used to boil the noodles.

* Bonus Points if you get these items from a local farm or market!

How to make the easiest homemade chicken noodle soup (ever):

1. In the biggest pot you’ve got, start boiling some water. Chop your chicken breast into smaller pieces (think about 8 per breast), and toss ‘em into the water to boil.

2. While the chicken is cooking, begin preparing your vegetables. Dice the onion; slice each celery stick in half, and chop; slice and halve the carrots. The size and thickness is up to you – I prefer to make my veggies in a variety of sizes to make each bite a surprise.

3. After about 10 minutes, check the chicken – if there is no pink left in the middle, drain it and set it aside to cool for a few minutes.

4. While you’re working on the chicken, toss your vegetables and two cups of water into the pot. I added a small amount of chicken broth, to soak up some flavor while the veggies softened. Add celery and carrots first, then onions later. Now is a good time to add salt, pepper, and garlic powder to the pot.

– At this time, you should also set a separate pot to boil, and cook your package of egg noodles.

: I do not cook my egg noodles all the way; I leave them al dente because they will continue to absorb the broth in the soup (this is a great way to avoid getting them too mushy during storage).

5. Once you can handle the meat, begin to pull the chicken apart with your fingers (or a fork). You’ll quickly find that what began as a small pile of chicken chunks will grow into a rather large heap of shredded meat.

6. Add the chicken, remaining broth, noodles and any other leftover ingredients, to the pot (I didn’t drain the noodles, I added the water along with ‘em). Once the soup reaches a bubbly brew, toss in the bouillon/seasoning cubes. Continue to season to taste, if necessary.

7. Begin the waiting game. Set the soup to a simmer, and occasionally stir and taste for at least two hours. The longer, the better – but it may be hard to resist the temptation of pouring yourself a bowl.8. Ladle your soup into mason jars, and set some aside in the freezer (not completely full), and some in the fridge to be eaten quickly.

After an afternoon spent tending to my vat of homemade chicken noodle soup, I was left feeling almost eager for all the mason jar rations to be devoured so I could cook up another big batch of soul-warming soup. I’m thinking loaded baked potato soup may be next up on the schedule…

Do you love soup, too? What’s your favorite flavor?

I reckon I’ll be making quite a few more kinds of soup this season,
so let me know which variety I should experiment with next!

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35 thoughts on “Easiest Recipe for Homemade Chicken Noodle Soup (ever!)

  1. Hannah Louise says:

    I made found this earlier today and we made it for dinner. It was really good, except for the noodles they were mushy.. maybe I should cook the noodles and set them aside and add them later on, when the soup is almost done. But, other than that it was great. (:

  2. Amber says:

    This soup was a huge hit!! Made it for supper one night and everyone loved it. I do agree with a previous comment. I might add noodles later to the soup. I did what was said on here about not cooking all the way through so I boiled water and cooked the noodles for 1 1/2-2 minutes and mixed everything into the soup. The noodles still got mushy and soaked up most of the liquids so I think next time I will simmer everything but the noodles and wait til the last 20 minutes of simmer time to cook those. Otherwise very easy recipe and tastes wonderful!

  3. Danielle says:

    Because you simmer the soup for like 2 hours, there is no need to precooked the noodles at all. If you add them in when you add the bullion, they’ll simmer for 2 hours and will fully cook. They’ll also taste better because the didn’t soak up just water, they soaked up broth. Makes it easier, and a one pot dish.

    • Leslie says:

      Thanks that is what I thought but I was still worried about it over cooking the noodles 2 hours is a long time. Did it work for you? Thanks, Leslie

  4. Chelle Greene says:

    I made this today and it was delicious! I read all the comments and decided to put the noodles in uncooked at the simmering stage and they still turned out mushy. So my suggestion is to make only the amount of noodles you want for serving and add them at the end. But honestly even with mushy noodles it tastes oh so good!

    • Katie Boué says:

      The noodles seem to be a hot topic for this recipe! It’s interesting to see all the different opinions on the texture of the noodles and when the best time is to add them. Thanks for popping in, I’m glad you enjoyed the soup!

  5. Deborah says:

    I noticed someone asked about storing in pantry… As long as the lids seal which is the same as using pressure cooker I would think they would last in pantry for awhile.

    • Ginger McCarty says:

      It is not the same!! You must ALWAYS use a pressure cooker when canning ANY type of meat product!! In fact it is recommended that you not can noodles AT ALL, although I do. It is a decision each of us must make when deciding what is best for us & our families!

  6. Grainne Curtin says:

    I’m a bit late but I finally made this recipe and it was really good! I made it with rice noodles and just added them in at the very end and it turned out really good…so delicious!

  7. Crystal says:

    I make this soup often, but I add a few chunks of ginger and slice one lemon and thow it in. Those to ingredients make this amazing especially if you feel under the weather, or nausea Is bothering you.

  8. Sandra says:

    just made this soup, absolutely amazing, my 3 year old daughter has had 2 bowls!!! Cant wait to try some of your other recipes!

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