• Chicken Noodle Soup Recipe

    by Rachel on May 19, 2011

    Chicken Noodle Soup
    The kids and I wanted to make a meal and cards for a friend who was feeling under the weather today.  By the way, I’m learning (thanks to some amazing friends I have who do this) that serving others alongside my kids is the best way to teach them to think of others.  What’s more comforting to a sick friend than Homemade Chicken Noodle soup? We also delivered some Homemade Wheat Sandwich Bread (below) and fresh cut up some fruit for her and our family.
    homemade wheat sandwich bread
    My family and hers l-o-v-e-d this veggie-rich version of Chicken Noodle Soup.  I even subbed purple cabbage in for parsnips in the pot of soup pictured below, because I had it on hand! This recipe is creamy, hearty, and comforting, plus it’s easy to adapt. The keys are seasoning each step of the way, making a roux (instructions in the recipe), and using a good store-bought version of egg noodles or homemade ones (even better!).

    chicken noodle soup recipe

    New and Improved Chicken Noodle Soup

    Yields: Makes: 8 servings


    • 6 tablespoons olive oil, divided
    • 3 cooked chicken breasts, diced (I use Smart Chicken)
    • 3-4 medium organic carrots, chopped
    • 2 medium parsnips, chopped
    • 1 medium onion, chopped
    • 2 celery ribs, chopped (I didn't have this on hand today)
    • Dash of garlic powder, onion powder, and salt and pepper (to season chicken and vegs)
    • 3-4 garlic cloves, minced
    • 3 tablespoons flour (I used whole wheat)
    • 10 cups organic chicken broth (2 and 1/2 boxes)
    • about 9 ounces uncooked store-bought egg noodles
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • more salt and pepper, to taste


    1) In a large stock pot, heat 3 tablespoons olive oil over medium to med-high heat. Season chicken "to taste" with a bit of garlic powder, onion powder, salt and pepper. Cook chopped chicken until no longer pink (maybe 4-5 minutes). Remove and set aside.

    2) Add 3 tablespoons oil. Throw onion, carrot, parsnip, celery, and garlic in and season lightly with salt and pepper. Cook until just tender, about 4-5 minutes. Remove and set aside.

    3) Whisk in 3 tablespoons of flour and a splash or two of chicken broth for about 2 minutes (until it forms a golden brown paste). (Note: the point of this step is to cook the flour a bit and create a thickening paste to the broth.) Whisk in the rest of chicken broth a little at a time, making sure lumps don't form.

    4) Add vegetables, bay leaves, basil, oregano, salt and pepper (go shy on this since you can add more at the end) and let simmer for 5-10 minutes.

    5) Add egg noodles and chicken. Bring back to a boil and turn down heat to a simmer. Cook noodles a little less than the package recommends, so you don't overcook them. Or if you're using fresh homemade egg noodles, simmer for about 20-25 minutes until noodles are fat and tender.

    6) Remove bay leaves and adjust seasoning as needed. Serve warm.

    Freezer Meal Instructions: If you plan to freeze this recipe for later (here are tips and other recipe ideas), cook your soup but be sure to under cook your noodles by a few minutes. Cool soup and freeze in a BPA-free freezer bag or air-tight freezable container. When ready to eat, thaw in fridge in advance and warm over low heat on the stove. Or use the defrost setting on the microwave and then warm up in the microwave.


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