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Homemade Chicken Noodle Soup recipe has easy steps to creating a rich and savory broth. Warm and comforting, feels like home with every bite. This recipe is a must for soothing the winter colds.
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Homemade Chicken Noodle Soup

Course Dinner
Cuisine American
Keyword Chicken Noodle Soup, Homemade Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 368kcal
Author Heather

Ingredients

  • 5 lb whole chicken
  • 1 bunch carrots *chopped about 3 cups
  • 1 lg brown onion *diced about 2 1/2- 3 cups
  • 7-8 stalks celery *diced about 2 1/2 cups
  • 7-8 cloves garlic *mashed or diced about 2 tbsp
  • 2 quarts chicken stock or broth
  • 2 cups water
  • 1 tbsp thyme
  • 1 1/2 tsp basil
  • 1 tsp sage
  • 2 bay leaves
  • 14.5 oz canned stewed tomatoes
  • 6-8 oz egg noodles
  • 8 oz frozen corn
  • 8 oz frozen peas
  • salt & pepper * to taste

Instructions

  • Place the first 11 ingredients in a large stock pot making sure chicken is fully covered in liquid. 
  •  Bring to a boil over high heat, stir well and then lower heat to med/low. Cover pot and simmer stirring occasionally until chicken just begins to fall off the bone, about 1 1/2- 2 hours.
  • Remove chicken from pot and place on plate. Let chicken cool just enough to debone meat with burning fingers.
  • Meanwhile increase heat and add tomatoes and noodles. Cook noodles until just before al dente. Turn off heat and add chicken pieces, frozen corn and frozen peas. Stir well. Cover pot and let sit for 5- 10 mins (see tips above).
  • Stir well, salt and pepper to taste. Enjoy!

Notes

*Please use as many organic ingredients as possible.

Nutrition

Calories: 368kcal | Carbohydrates: 37g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 1002mg | Potassium: 787mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7659IU | Vitamin C: 40mg | Calcium: 86mg | Iron: 3mg