What can be better than a hot bowl of Homemade Chicken Noodle Soup on a chilly Fall day? Ok, maybe a weekend, plus this savory soup, plus a crisp and colorful fall day. And to couple it with some pillow-soft and fresh Homemade French Bread is so satisfying, you will simply want another.
Keyword chicken noodle soup, fall comfort food, homemade chicken noodle soup, kid friendly recipe, tasty and satisfying
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Valya's Taste of Home
Homemade Chicken Noodle Soup Ingredients
3small – chicken breasts
3 - 4large – potatoes
3 - 4large – carrots
12cups–(3 L – water)
3bay – leaves
1tbsp.– sea salt(or to taste)
1cup– broken into ½ inch pieces noodles
1tbsp.- olive oil
1– garlic clove
1small – yellow onion
¼tsp.- black ground pepper(or to taste)
1tsp.– Mrs. Dash seasoning
1tbsp.– organic chicken bouillon
1tbsp.– fresh or frozen organic dill
1tbsp.– fresh or frozen organic parsley
Homemade Chicken Noodle Soup Prep Instructions
First, start by prepping 2 large or 3 small chicken breasts (or use leftover baked chicken breast). Season the chicken breasts with salt, Mrs. Dash seasoning to taste and bake for 15 minutes at 425 F (220 C).
While the chicken is baking, rinse all vegetables. Grate a small amount of the carrots (about one cup grated carrot) and slice the rest. Break pasta into smaller pieces, and cube potatoes. Set aside until ready for use.
Shred the cooked chicken breast using a couple of forks and set aside until ready for use.
Homemade Chicken Noodle Soup Cooking Instructions
In a large Dutch oven or stockpot add cut potatoes, sliced carrots, shredded baked chicken breast, 8 cups water, bay leaves and a tablespoon of sea salt. Bring to a boil, then reduce the heat to low/medium. Simmer for 10 minutes. Then add pasta, stir, and simmer for another 5 minutes.
Next, as the soup is simmering, sauté the rest of the vegetables. In a large skillet, heat olive oil over medium/high. Add and sauté garlic and onion until caramelized. Then add grated carrots, Mrs. Dash seasoning, ground pepper, and chicken bouillon. Stir all together and sauté for a couple of minutes, mixing every 15 seconds or so.
Then, add sautéed vegetables into the pot and stir. Simmer for about 5 minutes or until the potatoes and carrots are cooked through.
Finally, add the chopped parsley and dill. Turn off the heat and let the soup rest for an hour or so to absorb flavor.
Serve warm with homemade French bread. Yum!!!
Did you know that soup freeze well? If this portion is too large for the size of your family, portion cooled soup into a serving containers that comes with a lid. Freeze up to a month. Thaw in the fridge overnight and reheat in a small pot on the stove. Tastes just like fresh, you will never tell it was frozen! You're welcome!