Florida has been kind of cold for being the Sunshine State. I don’t mind because I am originally from Michigan. My husband though is a Florida boy and has been not doing well in these cold snaps. One of his favorite things on a cold day is soup. I made him my chicken noodle soup and it hit the spot.

Chicken Noodle Soup Recipe

I would like to apologize in advance for the simpleness of this recipe. For some things, I don’t follow a recipe per se. Some cooking is better when you fly by the seat of your pants. Sometimes I add garlic, sometimes I add thyme, sometimes, red pepper flakes.

The best part of home cooking is that you can make a recipe yours. The basis of chicken noodle soup is chicken and chicken broth. What else you put into it is up to you, here is my favorite version.

I always crave chicken soup when the weather gets chilly or I start getting signs of a cold. Chicken soup has so many healing properties!

Chicken thighs are my usual chicken choice for soups and casseroles because it is a budget-friendly pick and it is hard to overcook dark meat.

Tips for Making an Amazing Chicken Soup

Make your own Chicken and or Vegetable Stock. Check out this Chicken Stock recipe from Spend With Pennies.
Don’t overcook the veggies. You want them to be cooked, but not mushy.
If your stove has a simmer setting, use that once your soup comes to the first boil.
Soup is lunchbox friendly, just serve in a thermos.
Soup is also freezer friendly, just leave out the noodles before freezing. When you reheat the soup, cook the noodle separately and add them at the end.

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: 1 LB Boneless, skinless chicken thighs cut into 1 in. chunks; 1 TBL Butter; 1 quart water; 3 carrots, diced; 3 celery ribs, diced; 1 small onion, diced; 2 quarts reduced sodium chicken stock; seasonings- salt, pepper; 1/2 LB Egg Noodles

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

1 LB Boneless, skinless chicken thighs cut into 1 in. chunks
1 TBL Butter
1 quart water
3 carrots, diced
3 celery ribs, diced
1 small onion, diced
2 quarts reduced sodium chicken stock
seasonings- salt, pepper
1/2 LB Egg Noodles

Instructions

Cover Chicken in 1 quart of water in a large pot. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Saute' the onions in the butter in a small pan until onions are translucent. Transfer to the soup pot.
Add the chicken stock, carrots, celery to the soup pot.
Add seasonings to taste.
Simmer for 30 minutes so all the flavors can really blend together.
Add egg noddles and cook for additional 8-10 minutes until noodles are done.

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