Homemade Chicken Noodle Soup in 25 Minutes! This simple recipe is bursting with fabulous flavor and veggies. Tis the season for runny noses and coughs. Not to mention the crazy weather our northern friends are having. My family loves this soup. There is just something about homemade chicken noodle that is almost healing, isn't there?
I have been looking for the best homemade chicken noodle soup for quite some time. I've tried many recipes, but none have been loved more by my husband than this simple chicken noodle soup recipe.
There is nothing quite like enjoying a bowl of homemade chicken noodle soup like your mom used to make. I remember my own mother making it when we were growing up. It was the perfect remedy for a cold or even a bad day. It surely is the best way to warm you up on a cool winters night and make everything feel better!
Mom’s soup took all day to cook, but nowadays that is just not in the schedule. With work, play dates and carpools to fill your days, this is the perfect chicken noodle soup to make on a busy day. It’s packed with carrots, celery, and chicken, and it goes from prep to plate in just 25 minutes. This home-style soup is perfectly satisfying and oh so delicious.
We even keep our freezer stocked with a few batches so when the unexpected cold arises, we simply defrost and heat on the stove top or in the microwave. It is so amazing!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Homemade Chicken Noodle Soup
SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 25 Min
1 tablespoon unsalted butter
2 celery ribs
8 cups low sodium chicken broth (or 8 cups water and 4 tablespoon chicken base)
1 pound boneless skinless chicken breast, (uncooked)
1 (8-ounce) bag extra broad egg noodles
2 tablespoons chopped fresh parsley
½ teaspoon fresh ground black pepper
In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces.
Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes.
Meanwhile, dice chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil.
Once boiling, add egg noodles and cook according to package directions (approximately 12 minutes). Add parsley and pepper. Stir and serve!
Recipe developed by Donna Elick - The Slow Roasted Italian
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Recipe by Donna Elick originally published on Parade.com