The Best Chicken Noodle Soup Recipe
This is the Best Chicken Noodle Soup Recipe you can make from scratch at home.With tender chicken and delicate vegetables, your family will be asking you to make this homemade chicken noodle soup recipe on repeat.
Ingredients
- 1 pound Chicken breast
- 1 tablespoon Olive oil, extra virgin
- ½ cup Water
- 32 ounces Chicken broth
- 1 tablespoon Chicken bouillon, dissolved in 3 cups boiling water
- 6-7 Carrots small to medium in size, sliced very thin
- 3-4 Celery stalks, sliced very thin
- ½ teaspoon Garlic powder
- ½ teaspoon Oregano, dried
- ½ teaspoon Black pepper
- ¼ teaspoon Onion powder
- ¼ teaspoon Thyme, dried
- 1 teaspoon Salt, plus more to taste
- 8 ounces Wide egg noodles
- ¼ cup Flour, all purpose
- 1 tablespoon Butter, salted
- ¼ cup Broth from pot, used to make a slurry
- 2-3 sprigs Parsley, fresh, used for garnish
Instructions
- Cook chicken in olive oil, ½ cup water, and salt and pepper until fully cooked
- Thinly slice the carrots and celery. Set aside.
- Once fully cooked, shred the chicken in the pot.
- Add carrots and celery to chicken and cook for about 10 minutes, allowing the vegetables to soften. Stir frequently.
- Deglaze the pot with the chicken broth.
- Dissolve the bouillon in 3 cups of boiling water and add it to the pot. Mix to combine.
- Add salt, garlic powder, oregano, onion powder, thyme, and black pepper. Stir well to fully combine.
- Simmer covered for 20 minutes.
- Add dry wide egg noodles and simmer uncovered for 10 minutes.
- Make a slurry with butter, flour, and about a ¼ of soup broth from the pot. Add the slurry to the pot and stir well to fully combine.
- Serve and allow to cool for a few minutes before enjoying.
Notes
Variations and Substitutions:
- Substitute cornstarch for flour if you don’t have flour on hand
- If you prefer more control over the sodium level, omit the 1 teaspoon salt, only adding to taste once served
- Use pre-baked rotisserie chicken for an even quicker meal