Name: Homestyle Chicken Noodle Soup
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 3 cups cooked Orecchiette noodles (about 2 cups dried ( I always cook more and keep some for leftovers)); 1 1/2 lbs chicken breast or chicken thigh (4 cup shredded); 2 tbsp water; 2 pinches sea salt (or to taste); 2 pinches freshly ground black pepper (or to taste); 1/4 tsp garlic granules; 1/4 tsp dried basil; 1/4 tsp ground thyme; 1/3 cups juice saved from cooked chicken to use later; 2 tbsp olive oil; 1 3/4 cups sliced carrots; 2 cups diced yellow onion (1 medium onion); 2 tbsp minced garlic cloves (4-6 cloves); 3/4 cups diced celery; 1/3 cups celery ends and leaves (option to use another 1/3 cup diced celery); 1 tsp garlic granules; 1 tsp ground thyme; 1/2 tsp dried basil; 1 tsp rubbed sage; 1/4 tsp sea salt (or salt to taste); 7 cups low sodium vegetable broth; 1/2 cups freshly chopped parsley

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This soup is easy, comforting, and packed with color and flavor. Save time by using already cooked chicken, but don’t skip the Orecchiette noodles that taste like little dumplings! This is a large batch that’s perfect for large family meals or leftovers.

Chicken Noodle Soup is, in my book, the epitome of comfort food. I can’t remember my childhood without chicken noodle soup on cold days, or when I was sick. I’m always wanting a quick and healthy meal, and I often forget about soups! But, think about it, this soup really has it all. The protein, the variety of bright vegetables, the grain, the delicious broth…You really can’t go wrong making a huge pot of chicken noodle soup! Well, let me step back for a second. It is possible to make a soup and get the ingredients off or over cook it and it just turns out disappointing. Let me take the guess work out of the equation and show you the perfect homestyle chicken noodle soup recipe!

As with all soups, I feel that ingredients shouldn’t be cut and dry. Chicken thighs are usually my go-to for a moist chicken that shreds incredibly well but I often have chicken breasts on hand. Either one works great. Orecchiette noodles are a must, though. My husband thinks they taste like dumplings in this soup, which they do! They’re the perfect shape for catching broth, holding their shape and fitting perfectly in every spoonful. And, the texture of these noodles is just perfect!

I’ve tested the ingredients for this soup for years, changing it up every time. If you add too many carrots, or too much dried basil, you can get a sweet soup, which I don’t usually want. I feel like I finally found the perfect balance with these ingredients!

Scroll all the way down for a printable version of ingredients and instructions.

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Homestyle Chicken Noodle Soup

This soup is easy, comforting, and packed with color and flavor. Save time by using already cooked chicken, but don't skip the Orecchiette noodles that taste like little dumplings! This is a large batch that's perfect for large family meals or leftovers.

5 from 1 vote

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Course Main Course, Soups and Stews

Cuisine American, Chicken

Servings 12

Ingredients

For the Noodles

3 cups cooked Orecchiette noodles about 2 cups dried ( I always cook more and keep some for leftovers)

For Grilling the Chicken

1 ½ lbs chicken breast or chicken thigh 4 cup shredded
2 tablespoon water
2 pinches sea salt or to taste
2 pinches freshly ground black pepper or to taste
¼ teaspoon garlic granules
¼ teaspoon dried basil
¼ teaspoon ground thyme
⅓ cups juice saved from cooked chicken to use later

For the Remainder of the Soup

2 tablespoon olive oil
1 ¾ cups sliced carrots
2 cups diced yellow onion 1 medium onion
2 tablespoon minced garlic cloves 4-6 cloves
¾ cups diced celery
⅓ cups celery ends and leaves option to use another ⅓ cup diced celery
1 teaspoon garlic granules
1 teaspoon ground thyme
½ teaspoon dried basil
1 teaspoon rubbed sage
¼ teaspoon sea salt or salt to taste
7 cups low sodium vegetable broth
½ cups freshly chopped parsley

Instructions

Make the Noodles

In a medium-sized saucepan fill about half way with water and heat to a boil. Add noodles and cook for about 10-12 minutes (until just al dente).

Cook the Chicken

In a medium-size skillet add 2 tablespoon water and chicken seasonings to both sides of chicken breast. Cook on Lo for about 45 minutes or until just cooked (don't overcook it since it will be heated up again with the remainder of the soup).

Make the Remainder of the Soup

Heat a large saucepan/soup pot (at least 5 qt.) on low-medium heat (level 3) add 2 tablespoon olive oil. Once hot add sliced carrots, diced onion, and minced garlic. Sauté for 8-10 minutes, covered. Stir occasionally to avoid sticking.
To the soup pot add chopped celery, celery ends/leaves., and spices: 1 teaspoon garlic granules, 1 teaspoon ground thyme, ½ teaspoon dried basil, and 1 teaspoon rubbed sage, ¼ teaspoon sea salt (or salt to taste) and stir.
Add 7 cups broth and juice from cooked chicken skillet (about ⅓ cups). Stir, decrease heat to low, and return lid to pot to cook for about 10 minutes, when you'll add the chicken.
Meanwhile, remove chicken from skillet and shred using your hands or two forks. The total should be about 4 cups once shredded. Add shredded chicken to the soup pot and replace cover.
Cook for another 20-30 minutes (20 if you want veggies still a bit crunchy, or closer to 30 if you want them really soft.
Garnish with freshly chopped parsley.

Keyword chicken noodle soup, soup with chicken, vegetable soup