Homemade Chicken Noodle Soup

TPC - Chicken Noodle Soup (2)

It’s a chilly day here on the homestead, and it’s raining!

Feeling a little under the weather, I thought it was the perfect time to make my favorite comfort food – homemade Chicken Noodle Soup! It’s so hearty and comforting – just like mom used to make!

Chicken Noodle Soup is a meal in and of itself, so you don’t really need to pair it with anything – unless you like to add some saltine crackers in your soup!

However, if you feel the need to add a little something extra, try pairing it with a crusty French baguette for dipping. Or, you could pair it with some toasted garlic bread.

But if you really feel like going the extra mile, you can combine it with a grilled cheese sandwich!

So, let’s get started!

Chicken Noodle Soup

Here’s what you need:

  • 1 medium onion, sliced and diced
  • 1-2 celery stalks, sliced and diced
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 cloves fresh garlic
  • 2-4 medium carrots, sliced (about 1-1 ½ cups)
  • 1 ½ lbs. boneless, skinless chicken breasts, chopped and cooked
  • 8 cups homemade chicken bone broth
  • 5 oz. dried wide egg noodles (about 2 cups)
  • 1 tsp salt
  • ½ tsp dried thyme leaves
  • Chopped fresh parsley for garnish

Let’s put it all together:

  1. Melt butter with oil in a large pot over medium heat. Add onion, celery, garlic and carrots and cook until veggies are fork tender.
  2. Next, add the chicken broth, cooked chicken, egg noodles, salt and thyme. Stir to combine and bring to a boil.
  3. Reduce heat and simmer for about 20 minutes or until pasta is cooked to your liking.
  4. Add parsley to garnish. Serve and enjoy!

Cooks Tips:

  • Try using basil and oregano for a mildly different flavor.
  • Instead of cooking the chicken beforehand, you can cook the chicken in the broth and build the soup from there. This makes the broth a bit richer and the chicken more tender.
  • You can also try using turmeric to season your soup, which is great for digestion.
  • This recipe can be made in the slow-cooker as well, simply wait to add the noodles until the last 20 minutes before serving.

Hope you enjoy this as much as we do!

Until next time,

Peace, love and safe travels!

~ Sheri

How to Make Minestrone Soup

Canva - It's Soup Season

Baby, it’s cold outside and that means it’s soup weather! So, over the course of the next few weeks, you will find me sharing my favorite soup recipes!

Today, I am making a family favorite – Minestrone!

So, what is Minestrone Soup?

Minestrone is an Italian soup which is basically made with beans, veggies, and pasta. Throw in some broth and you’re done!

Well, almost!

There is really no set recipe for minestrone since it is usually made with whatever veggies are in season – or in my case, whatever I have in my pantry!

The great thing about Minestrone Soup is that it so versatile! It can be vegetarian, or it can contain meat. You can also make it with veggies and opt for a meat stock/broth such as my homemade chicken bone broth!

It’s hearty enough that you can eat it alone, or you can serve it with some garlic bread or dinner rolls.

You’ll also find that it’s great paired with a salad – such as a salad of mixed greens or a simple Caesar Salad.

You can even pair it with a tasty grilled cheese sandwich!

So, with all that said, let’s get started!

Minestrone Soup

Here’s what you need:

  • 2 Tbsp. olive oil
  • ¾ cup diced onion
  • ½ cup sliced celery
  • ½ cup carrots, quartered and sliced
  • 1 zucchini quartered and sliced
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1 – 14 oz. can diced tomatoes
  • 4 cups broth – veggie or chicken
  • ¼ cup tomato paste
  • 2 tsp. Italian Seasoning
  • 1 – 15oz can small white beans – drained and rinsed
  • 1 – 15oz can kidney – drained and rinsed
  • ½ cup green beans
  • ½ cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 Tbsp. chopped parsley

Let’s put it all together:

  1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot, and cook until the veggies are tender. About 3-5 minutes.
  2. Next, add the garlic and cook for 30 seconds.
  3. Season the veggies with salt and pepper to taste.
  4. Add the tomatoes, broth, tomato paste and seasoning and bring to a simmer.
  5. Now you want to add in the beans – both kinds – along with the pasta, and simmer for 10-15 minutes or until the pasta and veggies are tender.
  6. Taste and see if you need to add in some more salt and pepper to taste.
  7. Next, you want to add in the spinach leaves and cook until they’re wilted.
  8. Sprinkle on the parsley and serve!

Cooks Tips:

  • If when making this soup and it comes out a little bland, try adding some vegetable broth. If this isn’t to your liking, try adding in a few different herbs and seasonings. Ground paprika, turmeric, nutmeg, ground ginger are a few to start with because these seasonings seem to bring out the best flavor in soups! Simply add them to your liking and enjoy!
  • Try making this soup in the slow cooker. The longer it cooks, the more the flavors come out of the food and into the soup!
  • You can use fresh, frozen, or freeze-dried veggies, which you can get here!


Until next time,

Peace, love and safe travels!

~ Sheri