Homemade Chicken Noodle Soup is ready in under 30 minutes and made with fridge and pantry staples. The most comforting soup you will ever slurp!
Ay, yi, yi – the leaves haven’t even fully fallen from the trees yet but the sick season has already descended upon us!
Just this past weekend I visited the walk-in clinic and between the hour and half waiting time, 10+ people coughing around me, and kind yet chatty gentleman who squeezed into the chair rightnexttome then proceeded to question everything from what I was working on on my laptop, to how to friend someone on Facebook, to if he could friend me on Facebook, my blood pressure was through the roof by the time the nurse took it nearly two hours after arriving.
Anyway, my Mom got hit first with the flu a couple weeks ago and the second I hung up the phone with her sounding weak as a kitten I sprang into action making a huge pot of my Homemade Chicken Noodle Soup from memory which I delivered less than an hour later to her doorstep. Actually, I can’t say it’s my recipe. It’s actually hers…or rather, her Mom’s aka my Grandma!
That’s right, this Homemade Chicken Noodle Soup is so good that it’s been handed down through three generations. It’s the most simple homemade chicken noodle soup you could ever imagine, is ready in 30 minutes, made with fridge and pantry staples (I had 100% of the ingredients already on hand for the batch I made my Mom,) and soothes the achy/sick/sad/happy/cold/warm (seriously enter any condition,) soul!
I first shared our Homemade Chicken Noodle Soup recipe way back in 2009, just a few months into my IGE journey, but with soup (and sick!) season upon us I thought this would be the perfect time to re-feature it in a Way Back Wednesday post.
Way back then I shared that I remember eating this soup with crystal clarity every time we visited my Grandparent’s house in Ohio. My Grandma would have a huge pot of sauteed carrots, celery, and onion, salt and pepper-seasoned chicken and noodles simmering in rich chicken broth ready for us to slurp down when we finally arrived after a
usually always harrowing (lots of, so help me I will turn this car around! if you catch my drift,) 12 hour drive from Iowa. It was the best thing ever…mostly because it was made by her but also because it’s so unbelievably simple and satisfying.
No herbs, no fuss, no funny stuff – just everyday ingredients coming together to create one of the best bowls of soup on the planet. Ben’s not a huge soup guy, so I was surprised when he ladled himself a big bowl after I made this a few weeks ago. When I asked him what he was doing he said, I love your chicken noodle soup!
You will too. Like a little black dress, everyone needs a go-to, committed to memory, Chicken Noodle Soup recipe to pull out at a moment’s notice, and I hope this will become yours. It’s probably my all-time favorite soup recipe here on IGE. Ready to enjoy in no time!
soStart by sauteing 1 large sliced carrot, 1 rib sliced celery, and 1 chopped shallot or 1/2 small onion in 1 Tablespoon each butter and olive oil, seasoning with salt and pepper, until the veggies are super tender, about 10 minutes. Add 2 cloves minced garlic then saute for 1 more minute. If I’m making this soup for someone who’s under the weather I’ll usually double up on the fat to make it extra decadent and comforting. It’s the right thing to do.
Next pour in 64oz chicken broth (that’s two of the regular sized cartons,) then turn the heat up and bring to a boil.
Meanwhile, chop 1 large chicken breast into bite-sized pieces, season with salt and pepper, and then add to the boiling chicken broth along with 8oz gluten-free or regular pasta. I’ve used pretty much every pasta under the sun in this soup over the years, but my favorites are short cut spaghetti, orzo, or frozen egg noodles. For this batch I broke gluten-free spaghetti (Barilla brand) into small pieces.
Turn the heat down to medium then simmer until the pasta is cooked through. The chicken should be perfectly cooked by that point too. Ladle the steamy soup into bowls, then slurp away. Like I said, seriously simple and soul-satisfying!
Homemade Chicken Noodle Soup
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large or 2 medium carrots, peeled then sliced
1 stalk celery, sliced
1 shallot or 1/2 small onion, chopped
salt and pepper
2 cloves garlic, minced
64oz chicken broth, plus more for reheating
1 chicken breast, chopped into bite-sized pieces
8oz gluten-free spaghetti, broken into pieces (or any short-cut pasta)
- Heat olive oil and butter in a large soup pot over medium heat. Add carrots, celery, and shallot, season with salt and pepper, and then saute until tender, 10 minutes. Add garlic then saute for 1 more minute. Add chicken broth then bring to a boil. Season chicken with salt and pepper then add to boiling chicken broth along with pasta. Turn heat down to medium then simmer, stirring occasionally until pasta is cooked through. Taste then adjust salt and pepper if necessary and then serve. (Add more chicken broth when reheating as noodles will continue to soak up broth.)