Go Back
Print
Homemade Chicken Noodle Soup

Chicken Noodle Soup


Course Dinner, Soup
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 8 servings

Ingredients

Chicken Soup Ingredients

  • 3 Chicken Breasts Trimmed and Cubed (small cubes)
  • 3 1/2 Cups Cooked Egg Noodles
  • 5 Stalks Celery Thinly Sliced
  • 1 Red Onion Diced
  • 5 Carrots Sliced
  • 1 Tbsp Garlic Minced
  • 10 Cups Chicken Broth (Low Sodium)
  • 1 Tbsp Fresh Thyme
  • 2 Tsp Dried Dill
  • 1 Tbsp Fresh or Dried Oregano
  • 1 Stalk Lemon Grass Sliced (medium thickness)
  • 1 1/2 Tbsp Olive Oil
  • Salt & Pepper To taste

Garnish

  • 8 Sprigs Fresh Thyme

Instructions

  1. Boil water and cook egg noodles. Once egg noodles are cooked, drain and set aside. 

  2. Place carrots, celery, garlic and onion in a large pot with olive oil. Sautéed until the veggies are browned. 

  3. Remove veggie mixture from pot and set aside in a bowl. 

  4. Place cubed chicken breasts in the same spot you used to brown the veggies in. Add in some olive oil, salt and pepper. Fry until chicken is no longer pink. 

  5. Add in vegetable mixture back into chicken mixture. 

  6. Add the fresh thyme, oregano, dill, lemon grass, cooked egg noodles and chicken broth into the pot with the vegetables and chicken. 

  7. Simmer soup for at least an hour. 

  8. Ladle soup up and garnish with a sprig of thyme. 

  9. Enjoy!

Recipe Notes

  • If I have mushrooms in my refrigerator when I make this soup I usually add a few of those in with the vegetable mixture.
  • I also love to garnish this soup with oyster crackers.