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Classic Chicken Noodle Soup

We're heading into the winter season, or what I like to call - cold season. As I was checking my son out from daycare, I saw a sign I always dread: GREEN ROOM - 1 CASE OF CROUP.

This past weekend, I felt like Teddy was getting a cold and now I think M might be catching something as well. It's the perfect season for Chicken Noodle Soup.

Whenever I was feeling under the weather, Pat would drive over and with her she would bring a batch of chicken noodle soup. I want to be able to do this for my kids whenever they are sick. Unfortunately, she passed away before I could get the exact recipe down. I got this recipe from my friend Rachel and it was so close to Pat's - it's no my go-to.

I hope you enjoy this soup on a cold, blustery day. Whip it up if someone you love is struggling with staying healthy. It's sure to put a smile on their face!

Classic Chicken Noodle Soup

  • 2 chicken breasts, cubed

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

  • Lowry's salt to taste

  • Italian seasoning to taste

  • 1 carton (32 ounces) chicken stock (will fill stock carton with water)

  • 1 large onion (diced)

  • 1 cup medium-diced celery (2 stalks)

  • 1 cup medium-diced carrots (3 carrots)

  • 5 tablespoons minced garlic

  • Half to full stick of butter

  • One bag of Hy-vee homemade egg noodles

Heat chicken and onion in bottom of pan until cooked. Remove.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, onion, garlic, and butter. Dust surface of liquid with seasonings until covered.

Simmer uncovered for about 10 - 15 minutes, until the carrots and celery are cooked. Add the chicken, onion and noodles, heat through until cooked.

Season to taste and serve.

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