Mom’s Homemade Chicken Noodle Soup
User Reviews
5
Mom’s Homemade Chicken Noodle Soup
Description
Mom’s Homemade Chicken Noodle Soup centers on a clear chicken broth made by simmering boneless, skinless chicken breasts with water and salt. The broth is strained for clarity before blending in a puree of onion and water to boost its body and flavor without cloudiness. Thinly sliced carrots and celery provide subtle sweetness and crunch, while chicken bouillon granules enhance the savory profile. Egg noodles cook in the bubbling broth for 15 to 20 minutes, softening perfectly and absorbing the soup’s tastes. The chicken, shredded into small pieces, is added back into the soup at the end to retain its texture. Light seasoning with pepper and an optional garnish of parsley complete the dish.
This soup offers a classic balance of tender chicken and soft noodles stewed in a seasoned vegetable broth that can work well as a starter or a stand-alone meal. It pairs conveniently with a side of crusty bread or a simple salad. The recipe also suggests adaptability by including variations with turkey or additional vegetables like spinach or kale.
Additional tips mention adding store-bought chicken broth or water to extend the soup volume and seasoning adjustments to maintain flavor. The recipe is compatible with slow cooker or Instant Pot methods, allowing for flexible preparation styles while preserving the basic components and comforting nature of the dish.
Ingredients
- 10 cups water
- 4 chicken breast boneless, skinless
- 1 teaspoon salt
- 1 large onion
- 1 cup carrot thinly sliced
- 2 tablespoons chicken bouillon granules
- 1/2 cup celery thinly sliced
- 10 ounces egg noodles you can also use homemade noodles, Country Pasta Homemade Style
Instructions
- In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through.
- Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate.
- Strain the broth to get a nice clear broth for the soup and put it back into the stock pot.
- Peel onion and chop into chunks. Combine 1/2 cup of water and onion in a food processor or blender. Puree for 30 seconds, add to the chicken broth.
- Add carrots, chicken bouillon granules, and celery. Bring the broth to a boil.
- Once the broth is boiling, add egg noodles. Cook the noodles until done, 15-20 minutes.
- While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks.
- Once the noodles are cooked, take off the heat and add the bite-sized pieces of chicken breast.
- Add bouillon granules (instead of salt) and pepper to taste. Garnish with fresh parsley.
Notes
- You can use store-bought chicken broth or water to increase the soup quantity; adjust seasoning with chicken bouillon granules accordingly.
- This soup can also be prepared in a crock pot or an Instant Pot with similar ingredient arrangements.
- Adding herbs like parsley, oregano, or small amounts of garlic and lemon juice can deepen the flavor if desired.
- Switching chicken for turkey makes a good use for leftovers after Thanksgiving.
- Incorporating greens such as spinach, kale, or peas provides added texture and nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 759mg | 32% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2758IU | 55% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
