Nourishing Chicken Noodle Soup

Nourishing Chicken Noodle Soup is a favorite in our house. There’s something so cozy about the smell of a hot pot of soup overtaking the house on a cool day. The smell of celery, onions, fresh herbs, and garlic sautéing is so appetizing!  I’ll admit if we get a grey sky in the summer I run for my soup pot. I may get some weird looks from the family, but that’s ok. I know they will enjoy eating the end result.

Back in the day, I wouldn’t have thought twice about grabbing a can of soup from the grocery store, and if they were on sale I would stock up. When  I started making my own it couldn’t compare to anything out of a can, and I couldn’t go back.
I love being in control of the ingredients I’m putting in. Most likely if you have a can of soup in your cabinet it’s full of GMO’s and msg hidden in names like “natural flavors,” “modified food starch,” or “soy protein isolate”! These ingredients come with a long list of side effects, and makes it worth your time to make homemade!

I truly believe chicken noodle soup is medicinal.  It’s packed with veggies, fresh garlic, herbs, organic broth, and good quality chicken. I even add in some bone broth if I have it on hand! When I’m really loving my time in the kitchen, I make fresh homemade noodles.  I’m still working on perfecting them, but I think they are pretty darn good!

This soup is full of flavor, and by sautéing the veggies first, you will get a depth of flavor that usually takes hours to accomplish in about 45 minutes! I like it quick, don’t you? To make this dinner over the top, serve this soup with Buttermilk Biscuits, or crusty artisan bread.

Print Recipe

Nourishing Chicken Noodle Soup

Giving your vegetables a quick saute really brings out the flavors in this nourishing chicken noodle soup.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr 55 mins

Course: Soup

Cuisine: American

Keyword: chicken noodle soup, chicken noodle soup recipe

Servings: 8 servings

Ingredients

• 1 tbsp olive oil
• 1 tsp butter
• 1 lb good quality chicken
• 3 cups egg noodles
• 2 stalks celery chopped
• 1 small onion diced
• 4 carrots sliced
• 3 cloves garlic
• 2 tsp pink or sea salt
• 1/2 tsp pepper
• 1 tsp dry Italian seasoning
• 5 sprigs fresh thyme or 2 tsp dry thyme
• 32 oz organic chicken broth
• 2 1/2 cups filtered water
• Garnish with fresh thyme or parsley

Instructions

• Chop onions, carrots, and celery, set aside.
• In a large soup pot over medium-low heat, heat olive oil and butter.
• Add chopped veggies, salt,  pepper, Italian seasoning, and thyme ( if using dry)
• Sauté for 3-5 minutes to bring out the flavor.
• Add chicken cook another 2-3 minutes turning chicken once.
• Grate or press garlic over chicken and cook another 1-2 min making sure garlic doesn't brown.
• If using fresh thyme get about 5 thyme sprigs from package, use one sprig to tie around others to hold them together. Toss this on top of the chicken.
• Add broth and water and bring to a boil.
• Reduce to a simmer and cook 20 minutes or until chicken is no longer pink inside.
• Pull chicken out onto a plate shred with a fork and knife. Add back to pot.
• Add egg noddles and cook for another 15-20 min.
• Season with more salt and pepper as needed.