My chicken noodle soup doesn’t mess around.
Growing up – I always wanted the soup that had more noodles. They never had enough noodles. I also didn’t want “slimy stuff” which can be defined as celery, onions, and other items one may add into their soup that adds flavor but a gross texture (I can’t be the only one who likes the flavor of a lot of things but can’t handle the textures if they are slimy or too crunchy, etc)
A couple of years ago I tried making my own soup and after a little tweaking here or there I am finally happy with the results and have myself a go-to chicken noodle soup recipe.
Warning: this soup is 90% stuff, 10% broth (don’t quote me on the math, numbers and I aren’t particularly friends).
My chicken noodle soup before chicken is added
My ingredients are simple and very easy to modify to taste. Most ingredients I am just adding without measuring – when doing this start with a little bit and add more taste testing as you go.
- 32 oz chicken broth
- 32 oz water
- 4 chicken bouillon cubes
- 1 lb boneless chicken
- frozen corn
- frozen petite peas
- 1 lb red potatoes
- 1 bag egg noodles in size of choice (I like to use the medium width noodles)
- dried parsley
- onion powder
- garlic powder
- salt + pepper
In a large stock pot add chicken broth, bouillon cubes, water, parsley, onion and garlic powder to taste and let simmer on low – medium-low.
While broth is simmering peel your carrots and potatoes and cut them in desired shapes. I like to use different shapes for each item to add a different feel for each item. For instance – I will dice the potatoes into cubes and use carrots cut into slices with a crinkle cut, or cut potatoes into disc shapes and use julienne cut carrots. It gives your soup some depth I think.
Add your potatoes and carrots to the broth and let them simmer and cook with a lid, stirring occasionally, for about 15-20 minutes. At this point I try to taste test a piece of potato to make sure it’s cooking and determine how much longer it needs.
Cook your chicken. I suggest using this method (it’s seriously the best way I ever found to cook chicken!). This method takes roughly 21 minutes. That’s about how long it will take for your noodles to cook. While chicken is cooking, add noodles to the broth and root vegetables.
I add the peas and corn roughly halfway through the chicken + noodles cooking time to give them enough time to cook. They take the least amount of time so I add them closest to last.
Once your chicken is cooked slice or shred it in method of choice and add to soup. Let everything cook together for a little longer and then serve + enjoy!
This recipe has made roughly 7-8 servings.
I love this recipe because it can be adapted and changed easily. If you want to use onions and celery or different vegetables it would be easy to switch out. Just remember root vegetables would take longer to cook than most other veggies so use that as a guide when subbing or adding other vegetables.
Vegetarian? Just switch out chicken broth for vegetable broth and eliminate the chicken – or add some other source of protein.
Hope you enjoy one of my most favorite winter recipes! If you try it out let me know in the comments – especially if you change the recipe or add to it!