It’s officially the first day of fall and I couldn’t be happier. Fall is hands down my favorite season. What is there not to love about it? The crisp fresh air, beautiful orange, red and yellow leaves, apple cider, pumpkin spice, hoodie weather, etc. I could go on for days. Unfortunately, we live in the south so half of my fall list means absolutely nothing. (insert hysterical cryin face here) Despite the summer weather outside, one of my absolute favorite parts of this season is soup is back in full swing. My family likes to eat soup year round, but we definitely kick it up a notch once fall has arrived. One of my go to easy soups for my family is my homemade chicken noodle soup. It’s full of fresh ingredients and is seriously so easy to make.
Since this soup only takes about an hour and a half from beginning to end it’s a perfect stovetop recipe. I tend to love the crockpot as much as the next person, but I promise this soup will still taste like you slow cooked it all day long. I like to load my chicken noodle soup up with a lot of chicken. People have the personal preferences whether it be more broth, chicken, noodles or vegetables. Whatever you prefer is what you can add or subtract to this recipe. Cooking is all about learning what works best for you and/or family.
Chicken Soup Tips:
Chop all of your vegetables before hand so they are easily accessible and keeps the cooking flow quick.
Adjust your seasoning before adding the chicken to the pot. I tend to like a little extra Italian seasoning and fresh parsley.
It’s not necessary to chop your chicken breasts or thighs. They will be easy to shred once they’re done cooking in the pot.
You can use chicken stock in place of water if you’d prefer. Use one less chicken bouillon cube if you decide to do this.
Chicken Noodle Soup
- 1.5 lbs. Chicken Breasts or Thighs
- 2 stalks Celery
- 2 large Carrot Sticks 5-6 baby carrots
- 3 Garlic cloves minced
- 4 Chicken Bouillon cubes
- 1 large Yellow Onion
- 2 Bay Leaves
- 2-3 Tbsp. Chopped Parsley
- 1 Tbsp. Olive Oil
- 1 Tbsp. Italian Seasoning
- 1 Tbsp. Onion Powder
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Poultry Seasoning
- 8-10 cups Water
- 10 oz. Wide Egg Noodles
Dice your carrots, celery, and yellow onion then set to the side. Mince your garlic and put to the side as well.
In a large pot heat your olive oil over medium high heat. Once it is hot add your diced vegetables and minced garlic to the pot.
Stir for 2-3 minutes or until slightly tender.
Add your chopped parsley, italian seasoning, onion powder, poultry seasoning, black pepper, and salt to the vegetables and mix well. Cook for another 2 minutes to release the flavors.
Pour the water into the pot and add your chicken bouillon cubes to the water. Stir to mix the vegetables and chicken bouillon cubes.
Add your chicken breasts or thighs and bay leaves to the water and turn the heat on high to get the water to a boil.
Let the pot boil uncovered for 5 minutes then cover the pot and turn down to medium heat. Let the soup cook for an hour.
After the soup has cooked for the hour remove your bay leaves and chicken pieces. Use two forks to shred the chicken up. Once shredded return to the pot. Adjust your taste prefernces now.
Add your egg noodles to the pot, stir well, and let them cook until soft but not mushy. About 5-10 minutes.
Serve up your soup with some saltine crackers and enjoy!