Jenn’s Homemade Chicken Soup

It’s been raining like crazy in my little corner of the world this past week. This has kept me focused in the kitchen, which I love, but it has also given me a craving for homemade chicken noodle soup. This recipe is so easy you won’t hesitate to make it anytime. Best part is you probably already have the ingredients in your fridge and pantry and it’s done in under 45 minutes from start to finish. I hope this chicken soup warms your soul as it always does mine!

Bowl of delicious homemade egg noodle chicken soup
Enjoy a hot bowl of homemade egg noodle chicken soup

I’ve been making this chicken soup recipe since I learned how to make Ina Garten’s homemade chicken stock. It’s so delicious! Her recipe makes a large batch so I keep it in mason jars in the freezer for up to three months (they never last that long). I use this chicken stock as the base for so many dishes that I usually have to make a new batch of stock every couple of months. If I know be making chicken soup, I’ll bring a couple of jars out of the freezer and let them defrost in the fridge overnight. If I have to make this in a hurry and don’t have any broth defrosted, I just fill a bowl with hot water and leave the jars in there until the broth partially defrosts. Enough to be able to pour it into the pot is good.

How to make chicken soup

This recipe is so easy and quick to make, it’s my “go-to” every time I want a warm and comforting soup. It’s also a great time savor because there are those moments when I don’t necessarily want to step out to the market for a long list of ingredients. This soup will be ready to enjoy in under 45 minutes.

I recommend taking the time to roast the chicken breasts because you know they will be juicy and give a special homemade flavor to the soup. While the chicken breasts are roasting and I’ve put the stock in the pot to simmer, I prep the veggies. Finally, put the noodles in after the veggies have simmered for 10 minutes. I like to leave them a bit al dente so they still have a bite to them. This also helps for them not to become soggy up for leftovers on the next day. What’s also great is that depending on how many cups of soup you want, you can easily adjust the ingredients up to fit as many servings as you need or even adjust it down to two servings if needed.

Are there real health benefits to chicken soup

It’s not a secret that when we have a cold the only thing that will make us feel better sometimes is a delicious hot cup of soul warming chicken soup. CNN referenced a study published in the medical journal Chest which suggested that chicken soup might have anti-inflammatory effects, which could possibly ease symptoms of upper respiratory tract infections. Researchers specifically studied the movement of neutrophils — a type of white blood cell — when combined with soup. All that aside, this is a make-you-feel-good-anytime you need it kind of soup.

Some not so secret ingredients in the soup

Growing up, I must’ve had gallons of my grandma’s homemade chicken soup. So, I took a few of the ingredients from my childhood chicken soup and used them to enhance the flavors for this recipe.

Yukon gold potatoes stand up well in this soup. They’re slightly sweet and have an almost smooth like texture. The potatoes also help to make this soup a complete meal in itself. The other ingredient I added to the recipe is onion powder. I love how the onion compliments all of the wonderful flavors in the broth and besides I just love onions in just about everything. It really does make a difference for this recipe. Final ingredient I can’t do without in this soup is a fresh squeeze of lime juice. You might find this odd if you’ve never tasted it, but it’s what really brightens the soup and brings this to the next level.

This recipe was adapted from: Ina Garten

Big bowl of homemade chicken soup with egg noodles carrots celery potatoes parsley homemade broth and diced chicken breast.
Soul warming bowl of homemade chicken soup

Ingredients

  • 2 boneless chicken breast
  • 8 cups of chicken stock (preferably homemade)
  • 3 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 1 yellow gold potato, large (cut in 6 pieces)
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 2 cups egg noodle pasta
  • fresh cracked black pepper to taste
  • 2 tbsp chopped fresh flat leaf parsley
  • fresh squeezed lime juice to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. Place chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper on both side.
  3. Roast for 30 minutes, until cooked through. Internal temperature should reach 165 degrees. Set aside to cool.
  4. Meanwhile bring the chicken stock to a simmer and add carrots, celery, potatoes, salt and onion powder. Simmer uncovered for 10 minutes. Add the noodles and simmer for 8 more minutes.
  5. When the chicken is cool enough to handle, cut in bite sized pieces. Add chicken and parsley to the soup. Give the soup a good stir.
  6. Season to taste with salt and pepper.
  7. Squeeze fresh lime into each bowl right before serving.
  8. Serve hot. Enjoy!

Notes

  • I use boneless chicken breasts because they cook faster and they are easier to dice up. You can use bone-in skin on breasts if that’s what you have on hand.
  • If you don’t want to bother with roasting the chicken breasts, you can substitute with chicken breasts from a store bought roasted chicken. I have to tell you the end result won’t be as delicious (or homemade đŸ˜‰ .
  • Here’s a link to Ina Garten’s homemade chicken stock (it’s utterly amazing). If don’t already have some put away or you’re in a pinch, you can use a good quality low-sodium chicken broth instead (preferably organic).
Print

Jenn’s Homemade Chicken Soup

This is the best homemade chicken soup you’ll ever have. Fresh vegetables, roasted chicken breast and egg noodles with a heart warming broth.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
Scale

Ingredients

  • 2 boneless chicken breast
  • 8 cups of chicken stock (preferably homemade)
  • 3 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 1 yellow gold potato, large (cut in 6 pieces)
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 2 cups egg noodle pasta
  • fresh cracked black pepper to taste
  • 2 tbsp chopped fresh flat leaf parsley
  • fresh squeezed lime juice to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper on both side.
  3. Roast for 30 minutes, until cooked through. Internal temperature should reach 165 degrees. Set aside to cool.
  4. Meanwhile bring the chicken stock to a simmer and add carrots, celery, potatoes, salt and onion powder. Simmer uncovered for 10 minutes. Add the noodles and simmer for 8 more minutes.
  5. When the chicken is cool enough to handle, cut in bite sized pieces. Add chicken and parsley to the soup. Give the soup a good stir.
  6. Season to taste with salt and pepper.
  7. Squeeze fresh lime into each bowl right before serving.
  8. Serve hot. Enjoy!

Notes

  • I use boneless chicken breasts because they cook faster and they are easier to dice up. You can use bone-in skin on breasts if that’s what you have on hand.
  • If you don’t want to bother with roasting the chicken breasts, you can substitute with chicken breasts from a store bought roasted chicken. I have to tell you the end result won’t be as delicious (or homemade đŸ˜‰ .
  • Here’s a link to Ina Garten’s homemade chicken stock (it’s utterly amazing). If don’t already have some put away or you’re in a pinch, you can use a good quality low-sodium chicken broth instead (preferably organic).

Nutrition

  • Serving Size: 6

Keywords: Homemade chicken soup, fresh vegetables, egg noodles, lemon juice

Jennifer Lopez

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