There are a lot of different ways to make chicken noodle soup and here is the way I make it. Making chicken noodle soup at home is not very difficult and it sure beats the stuff that you can buy out of a can. Like most chicken noodle soup recipes, this recipe uses chicken, carrots, celery, and onion, as well as egg noodles. You can really adjust the ingredients to fit your taste. A lot of the flavor in this soup comes from thyme, bay leaf and garlic salt. This is always a great way to use up leftover cooked chicken. Enjoy.
INGREDIENTS
PrintChicken Noodle Soup Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 2 boneless skinless chicken breasts (cooked and shredded)
- 2 cans of chicken broth
- 2 cups of water
- 2 cups of carrots (diced)
- 2 cups of celery (diced)
- ½ onion (diced small)
- 1 teaspoon of thyme
- 1 bay leaf
- 1 teaspoon garlic salt
- Salt and pepper (to taste)
- 1 cup of egg noodles
Instructions
- Drizzle a little olive oil in a stockpot. Add carrots, celery, and onion and cook until they become soft about 3-4 minutes. Add the chicken broth, water, thyme, bay leaf, garlic salt, salt, and pepper. Bring to a boil. Allow the vegetables to cook. Add the shredded cooked chicken.
- Add the pasta and cook on medium heat for 10 minutes. Serve.