Homemade chicken noodle soup recipe with carrots, onions, egg noodles in a chicken base.
A few years ago we were in Nebraska for Christmas for 4-5 days. Â During that time we had all of the usual holiday meals. Â However, we all soon grew tired of turkey and ham and had already ordered food in. Â My sister in law decided she was going to make a pot of homemade chicken noodle soup. Â I am pretty sure that there was no leftovers.
The next time I decided to have soup I knew I had to get the recipe from her. Â Every time I have made it since then I have to scroll through old text messages to find it. Â I tried to take a screen shot and save it that way but I still end up looking for the recipe for what seems like forever. Â The next time I make this I will just be able to come right here and make it.
I have now been making this for a few years and it goes over really well with my kids too. Â They tend to be relatively picky when it comes to food but almost always love this soup. Â Pair this with a three cheese grilled cheese sandwich and you have the perfect companion food for a cold day.
Homemade Chicken Noodle Soup
Equipment
- Cast iron dutch oven or crockpot
Ingredients
- 1 cups cooked chicken cubed or shredded
- 1/2 yellow onion diced
- 1/2 cups carrots shredded
- 2 stalks celery sliced
- 1 tablespoons garlic
- 3 tablespoons chicken flavored soup base
- 1 lemon juice to taste
- 1 bay leaf
- 1 black pepper to taste
Instructions
- Chop onion, celery, garlic and carrots
- Add cooked chicken to a warm cast iron dutch oven
- Add onion, celery, garlic and carrots
- Add water
- Add thyme and lemon juice
- Add chicken base
- Cook over low as long as you'd like
- Add egg noodles about 20 minutes before serving
- Cook until egg noodles are tender