Homemade Chicken Noodle Soup with pumpkin-shaped carrots
When the cold weather sets in the soup recipes come out. Homemade Chicken Noodle Soup with homemade noodles is a family favorite and delicious classic. It’s hearty with chicken chunks and full of yummy veggies and soft chunky egg noodles. Whether it’s the cold out side or a cold you’ve caught, this hot soup is sure to warm you right up.
My family loves this soup, especially my husband. I could dare say it’s his favorite (which is great for me because it’s easy to make and I like it too). Here’s where to start with the ingredients. The full printable recipe is below.
This soup seems like a process… it kind of is, BUT it’s worth it. First get your veggies sliced and diced. This is how I made the carrots look like little pumpkins. I think they are so fun for Fall. My girls absolutely loved them.
In a large pot bring to boil the chicken broth (I use water and granulated chicken bouillon, 1 cup water to 1 teaspoon bouillon). Cut the chicken breast into 2 or 3 large chunks and add it to the boiling broth. Simmer for 15 minutes then add the veggies and continue simmering another 5 minutes. Pull the chicken out and let it rest for a few minutes and then shred. Once veggies are crisp and tender (not soft mushy) add shredded chicken back in. Bring soup to a rolling boil then drop homemade egg noodles in. The noodles only take 3-5 minutes to cook. They are done when they begin to float. Turn the heat to low and add the parsley and salt and pepper to taste. You’re done!
Homemade Chicken Noodle Soup
- 1 batch homemade egg noodles
- 1 lb chicken breast boneless skinless
- 2 cups carrots chopped
- 2 cups (1 large 2 smalonions, chopped
- 1 cup celery chopped
- 8-10 cups chicken broth
- 1 cup parsley finely chopped
- salt and pepper to taste
In a large pot bring to boil chicken broth (I use water and granulated chicken bouillon, 1 cup water to 1 teaspoon bouillon).
Cut chicken breast into 2 or 3 large chunks and add it to your boiling broth. Simmer for 15 minutes.
Add your veggies and continue simmering another 5 minutes.
Remove chicken and let rest for a few minutes then shred. (letting the chicken cool slightly will help it retain moisture).
Once veggies are crisp tender (about 10 more minuteadd chicken back in.
Bring soup to a rolling boil and drop homemade egg noodles in. The noodles only take 3-5 minutes to cook. They will float when ready.
Turn heat to low and add parsley, salt and pepper to taste.
So I guess that’s not so bad, right? Once you taste this soup it will be one of your favorites.