One recipe that I love to make with chicken breasts is this very easy homemade chicken noodle soup. While it is especially great during cooler weather, I love it as a comfort food year round. In fact, just writing this kind of makes me want a big bowl of homemade chicken noodle soup right now.
There are several reasons why I really love this easy chicken noodle soup beyond just loving to eat it. It’s super handy that it’s easy to make a large batch of it, so that often means that we can eat it for dinner, have some for lunch the next day, and then also freeze what’s left to have it later. I usually make it in my 12 quart stock pot.
Because of the quantity, I like making it to take to families with new babies or medical issues, as I can either make them enough to eat and have leftovers or I can make a large batch and feed their family and mine with the same batch that night.
Lastly, I love that this easy homemade chicken noodle soup isn’t a set recipe. When you make it, you will have to do some tasting and judging for yourself. One of the benefits to that is that you can add more or less of different items, depending on what you like best. For us, we love to make it into a hearty soup with lots of every ingredient.
Easy Homemade Chicken Noodle Soup Recipe
Important quantity note: I made this in our 12 qt stock pot and it’s enough to feed a couple of families or for dinner and then leftovers/into the freezer. You can certainly cut down on the amounts for a smaller pot of soup.
Easy Chicken Noodle Soup Ingredients
- 1.5 – 2 lbs of chicken breasts – I usually buy whatever package of three chicken breasts that looks good, especially if they’re on sale (bonus!)
- 2 bags of egg noodles (We like the medium Inn Maid noodles)
- Celery, chopped – You pick the quantity you prefer, but I usually fill a standard cereal bowl
- Carrots, chopped – Ditto on the quantity
- Chicken Soup Base — we use L.B. Jamison’s Chicken Soup Base, which is very good and worth looking around for!
If you really want this soup to be more homemade, you could make your own noodles. As much as I would like to be the kind of gal who makes homemade noodles, I’m not. I did, however, own a pasta maker for years. I was very excited about it. It did not, however, turn me into someone who made homemade noodles. Go figure.
Not sure what you’re looking for with the soup base? Here’s a picture of the one we love. It’s awesome!
Easy Chicken Noodle Soup Directions:
1. Fill your pot with water and drop in your chicken. Boil until chicken is white and cooked through.
2. While waiting for the chicken to cook in the boiling pot, chop up your carrots and celery. Chop up as much as you want! For the large stock pot, I chop up enough veggies to fill a larger cereal/pasta bowl.
3. After the chicken has cooked through, take it out of the pot and allow to cool slightly before cutting into the chunk size that you prefer.
Important: Don’t get rid of the water that the chicken has been cooking in! Just set it aside because you will add everything back into it.
4. Put all the veggies and chicken back into the pot, and add in the noodles as well. Just follow the directions on the noodle package for how long to boil the noodles.
5. At this point, I usually add in a couple of decent sized spoonful of the soup base. If it’s not enough once the soup is done, just add more.
6. Once the noodles are done, I add in more water, if too much as boiled off (and then add more soup base to make up for that). I like to have a full stock pot, as long as I’m doing the work.
7. It’s time to do some tasting! At this point, I just taste and decide if I want to add more soup base or not.
Easy Homemade Chicken Noodle Soup Printable Recipe:
- 1.5 - 2 lbs of chicken breasts
- 2 bags of egg noodles (we prefer Inn Maid Noodles)
- Celery, chopped (add in your preferred amount; we like about a cereal bowl worth)
- Carrots, chopped (ditto to the celery note)
- Chicken Soup Base (we use L.B. Jamison's Chicken Soup Base)
- Fill your pot with water and drop in your chicken.
- Boil until chicken is white and cooked through.
- While waiting for the chicken to cook in the boiling pot, chop up your carrots and celery. Chop up as much as you want! For the large stock pot, I chop up enough veggies to fill a larger cereal/pasta bowl.
- After the chicken has cooked through, take it out of the pot and allow to cool slightly before cutting into the chunk size that you prefer. (Important -- don't get rid of the water that the chicken has been cooking in! Just set it aside because you will add everything back into it.)
- Put all the veggies and chicken back into the pot, and add in the noodles as well. Just follow the directions on the noodle package for how long to boil the noodles.
- At this point, I usually add in a couple of decent sized spoonful of the soup base. If it's not enough once the soup is done, just add more.
- Once the noodles are done, I add in more water, if too much as boiled off. I like to have a full stock pot, as long as I'm doing the work.
- It's time to do some tasting! At this point, I just taste and decide if I want to add more soup base or not.
This soup is delicious, and I love that I can feed so many people with a meal that seems to make everyone smile!
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I agree that L.B. Jamison soup base is the bomb, but I think they might be in the process of stopping production. WalMart no longer carries it, and the few places that I can find it online all have very limited quantities. What will I do without it? I drink cups of it all day!
Can we band together and lobby the maker to keep making it?
The only store near us that still carried it recently closed. We bought the last two jars they had of chicken flavor. It looks like they still have it on Amazon. I think I’ll have to stock up some more soon!