I think that it is safe to say that everyone has had chicken noodle soup from scratch. Whether it came from your grandmother, your mother, a recipe you have tried yourself, or a friend, it seems like the world of canned soups is slowly starting to fade out. With devices like the crock pot and instant pot… making soups from scratch is easier than ever. I myself still find joy cooking in a plain ol’ pot on the stove and today I want to share my super simple recipe for chicken noodle soup with you! This easy to make dish is a one pot wonder, perfect for cold days or those who have colds and re heats up like a champ. Full of your traditional veggies and delicious amish noodles… this soup not only tastes great right out of the pot once cooked, but thawed from the freezer as well.
I don’t know about you but I am more of a loaded chicken noodle soup girl myself. Being that I usually cook gluten free, as much as I used to love dipping crackers into my chicken noodle soup, those days are long gone. [Plus, let’s face it… gluten free crackers still sort of taste like cardboard. I rather just pass.] If you aren’t the sort of person who likes to have little broth and lots of fillings, but rather lots of broth you will need to adapt this recipe a bit.
My suggestion would be as follows:
For 2 extra cups of water, add 2 tsp chicken base. Sprinkle more pepper/sage as needed.
Recipe serves: 2 adults, 1 toddler
Prep time: 10 minutes
Cook time: 50 minutes
1 Large carrot, diced into bite sized pieces
1/2 White onion, diced into bite sized pieces
2 Celery stalks, chopped into bite sized pieces
1/2 Chicken breast, shredded
1 Cup Amish noodles [broken into bite sized pieces]
6 Cups water
Oil, 1 Tbsp
Black pepper, 1/4 tsp
Sage, 1 tsp
Chicken Base, 4 tsp
- Add oil to a medium sized pot and turn the burner onto medium high heat.
- Once oil is hot, add to the pot the carrot, onion, and celery. Stir to combine ingredients and let cook until the onions start to brown.
- Next add in the black pepper, sage, and 5 cups water.
- Toss in chicken base, turn heat to high and bring to a boil.
- As the soup is heating up to a boil, toss in your noodles as well.
- Cook soup for 30 minutes on high to let noodles soften up.
- After 30 minutes, toss in chicken and the remaining cup of water.
- Cook another 20 minutes or until noodles are soft, but not mushy.
This recipe works great as a learning recipe for those who are just diving into the world of cooking. Super simple to make, it is hard to go wrong with this recipe. If there are other ingredients that you would like to add, by all means! Change it up, and make it your own.
Are you strictly a soup eater? Or do you love eating soup with sandwiches? Leave me a comment down below on how you like to eat your chicken noodle soup. Let’s connect! Don’t forget to subscribe so that you get the latest updates for when a new blog post goes up! I can also be found on:
Until next time, take care.
To make gluten free]
– Use gluten free noodles in place of the Amish noodles. [I recommend Tinkyada Fettuccini]
– Use a gluten free chicken base [Better Than Bouillon *Though they don’t make claims*]