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If you are looking for an easy recipe for homemade chicken noodle soup from scratch, you are in the right place. It's comforting, full of nutrients and my picky-eater at home approves! Chicken noodle soup is not only good for the soul...it's good for your body. Colder weather will soon arrive along with cold viruses, flu and other illnesses. This soup provides the hydration and nutrition needed to heal, and as a bonus...IT IS DELICIOUS!
1 tablespoon of butter (may be subbed with chicken broth)
2 cloves of chopped garlic
1 pound of sliced white mushrooms
2 large stalks of celery, chopped
3 large peeled and chopped carrots
2 chicken bouillon cubes
1/4 tsp of salt
8 cups (or two 32 ounce cartons) of chicken broth
8 cups of water
6 ounces of uncooked no yolk, extra wide, whole grain egg noodles
2 large chicken breasts (around 8 ounces per breast)
Preheat your oven to 375 degrees F. If your chicken is thawed/not frozen cook for around 20 minutes, or until internal temp reaches 165 degrees F and meat isn't pink in the center. If frozen, cooking time should be 45-50 minutes.
Once your chicken is in the oven, in a7.5 Quart Enameled Cast Iron Dutch Oven, simmer two cloves of chopped garlic in 1 tablespoon of melted butter on medium-medium high heat (option: sub butter for 1/4 cup of chicken broth). When the garlic turns a nice golden color, add 1 pound of sliced white mushrooms, stirring occasionally. After a few minutes, add 1/4 cup of chicken broth and cover, stirring once. After about 5 minutes, add carrots and celery. Cook for 5 more minutes, uncovered, stirring occasionally.
Add the rest of the chicken broth and water along with two bouillon cubes and salt, bring soup to a rolling boil, then reduce heat to low and simmer. When your chicken is fully cooked, divide into bite sized pieces and add to soup. Cover and simmer for 15 more minutes, then add noodles. Simmer 15 more minutes and it will be ready to enjoy!
If you make this recipe for chicken noodle soup, post a picture on social media and tag Deerwood + Jones!
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Savor the Moment,
Natalie from Deerwood + Jones