I realized on my meal plan that I’ve never blogged about a staple meal in our house, probably because it feels so ordinary and I like a little fancy in a recipe to be blog worthy. But sometimes the classics deserve a space too.
Whenever my family comes down with a cold, like countless other mothers, I try to make a batch of this chicken noodle soup. I love how every mom makes it just a little bit differently and puts there own spin on it, so feel free to play around and make this recipe your own. This is my basic recipe but I like to change up the pasta and the herbs each time.
Sure in a pinch a can of soup works, but I don’t love the flavor anymore – it tastes like tin to me and I notice my kids don’t eat it. When you are feeding lots of people its just as easy and way more flavorful and nutritious to take 20 minutes and put a pot of this together. I usually have a batch of homemade stock in the freezer, and it really adds to the homemade, put-marrow-in-your bones feel to this dish, but boxed works fine.
Side note: One of my rules of feeding a family is always feel good about homemade stock, but never feel bad about boxed. Maybe you already know about the peaceful and easy rhythm of using up your rotisserie chicken carcass and bottom of the veggie drawer contents, and how good it makes your house smell. If not, see how I make chicken stock in this (very old!) blog post.
One of my favorite things about this soup is using really fine egg noodles. They are creamier than spaghetti noodles, but about the same diameter. You might already have a preference, like larger egg noddles, but its fun to play around with the pasta in this soup. Ditalini? Alphabet Shapes? Orzo? All so fun especially for younger kids. But I usually have a bag of this vermicelli egg noodles in my pantry for this soup. It also goes by thin egg noodles in some brands but it’s the same thing.
And as for herbs, play around with those too. In general, bay leaf, thyme, rosemary, sage, and parsley are all perfect here. I use either a tablespoon of freshly chopped or a teaspoon of dried. We like it herby.
I could go on about the health qualities of this soup but I’m not a nutritionist. Ok fine – herbs have potent healing properties and so does garlic, so feel free to double the amount if you like. My mom used to scrape raw garlic on Triscuits when were sick, which you could also do if your children will eat it.
Homemade Chicken Noodle Soup (print recipe here):
- 2 T. olive oil
- 2 medium onions, diced
- 5 medium carrots, peeled and sliced
- 5 medium celery stalks, sliced
- 5 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme (or 1 Tablesoon fresh thyme, I was out)
- 1 Tablesoon chopped fresh Rosemary (or 1 teaspoon dried Rosemary)
- 4 cups chicken, shredded or chopped – you can use raw or cooked, see recipe for when to add
- 6 oz. (about half a bag) thin Egg Noodles
- salt and pepper to taste
- Fresh parsley for garnish
- A splash of lemon juice, optional
- Melt oil in large pot over medium heat. Add onion and cook for 3 minutes. Add garlic, cook for 2 minutes more. Add carrots, celery, bay leaves, thyme and rosemary. Cook, stirring frequently, for a few minutes until onion begins to soften and brown a bit.
- If using raw cubed chicken add it after herbs and cook for 5 more minutes
- Add chicken broth. Bring to a boil. Reduce heat to medium low. Simmer for about 5 minutes.
- Add noodles. Return heat to high. Bring soup back to a boil. Reduce heat to medium high. Boil for about 20 minutes until noodles are cooked through.
- If using cooked chicken add it here
- Taste soup and add additional herbs, salt, and pepper to your preference.
- Serve with chopped parsley for garnish