Wednesday, October 6, 2010

Homemade Chicken Noodle Soup

 Fall is finally here in our neck of the woods, and it is absolutely wonderful. The crispness in the air and the leaves looking like their getting ready to change. I've been cooking up a ton of fall-appropriate meals and snacks (and can we talk about Honeycrisp apples for a second? Um. Wow. ;)). One of our new faves is Homemade Chicken Noodle Soup. I found the recipe on and changed a few things (like not using vegetable broth because I didn't have any, and adding water because it was a little salty for our taste). It's super easy and quick to make, and a definite comfort food, perfect for a chilly night.

Homemade Chicken Noodle Soup
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
5 (14.5 ounce) cans chicken broth
1½ cups water
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken broth and water, and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

**EDITED: You do NOT need to cook the noodles before putting them in the soup. They will cook quickly while the soup simmers for 20 minutes. Enjoy! :)


  1. Here's a dumb question from a soup makin' newbie ... are the egg noodles cooked before plopped in the soup?

  2. Yum! Delish! I'll be linking to this tomorrow in my week in review!

  3. Yummy! There's nothing like homemade soup. This looks delicious.