This delicious chicken noodle soup recipe is a family favorite. It’s full of yummy goodness and can feed a large family. It’s perfect for the chilly fall and winter seasons. Give it a try!
- olive oil
- whole carrots
- yellow onion
- minced garlic
- salt and pepper
- bay leaves
- shredded chicken
- wide egg noodles
- fresh parsley
- chicken base
This recipe uses shredded rotisserie chicken for added flavor.
How to make chicken noodle soup
Heat up the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook for 5 min, stirring occasionally. Next add the minced garlic and cook for 1 min.
Next add the carrots and celery and cook for 5 minutes while stirring occasionally.
Now it’s time to add the bay leaves and broth. I like using Better Than bouillons roasted chicken base. It’s so delicious! You use just 1 tsp per 8oz of boiling water. So first I add my water to the pot and bring it to a boil. Then I add the chicken base. Since I used 10 cups of water I used 10 tsp of chicken base.
Of course you can use the chicken broth of your choice. This is just what I prefer.
Stir well then reduce heat to medium-low and cover. Cook for 25 min or until the veggies are tender.
Once the veggies are tender go ahead and add the egg noodles and shredded chicken to the pot. Stir and cook for 8 min or until the noodles are tender.
Garnish the soup with freshly chopped parsley. The soup is now ready to be served. Remove the bay leaves before serving.
Have leftover soup?
Let the soup cool down then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
Check out more delicious soup recipes!
- Lentil potato soup
- Mexican macaroni soup
- Black bean soup with Mexican dumplings
- Mexican chicken soup
- Mexican meatball soup
Chicken Noodle Soup
This recipe is sure to be a hit! It makes enough for seconds and for leftovers the next day! If you give it a try, I’d love to know your thoughts on it in the comments below!
Chicken Noodle Soup Recipe
This chicken noodle soup recipe is a delicious meal that's perfect for the chilly fall and winter seasons.
- 2 tbs olive oil
- 3 whole carrots peeled and chopped
- 3 celery ribs chopped
- 1 yellow onion diced
- 3 garlic cloves minced
- salt to taste
- black pepper to taste
- 2 bay leaves
- 3 cups shredded chicken
- 3 cups wide egg noodles
- 1/4 cup fresh parsley chopped
- 10 cups water
- 10 tsp chicken base
Heat up the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook for 5 minutes. Stir occasionally. Next add the minced garlic and cook for 1 minute.
Add the carrots and celery and cook for 5 minutes while stirring every couple of minutes.
Add the water and bay leaves to the pot and bring to a boil. Stir in the chicken base. Reduce the heat to medium low and cover. Cook for 25 minutes or until the veggies are tender.
Once the veggies are tender add the egg noodles and shredded chicken to the pot. Stir and cook for 8 minutes.
Garnish the soup with freshly chopped parsley and serve. Discard the bay leaves.
Check out these other delicious homemade soups!