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.
Nourishing Chicken Noodle Soup
- 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
- 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.