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Chicken Noodle Soup is good for the heart, good for the soul….good when everyone in our household has been sick for 6 days straight!
Poor little Kenya got a bronchial infection at one of the kid play spaces (a.k.a “germ factories”) I take him to and within days everyone in our house was down for the count. Since there’s little you can do medicinally for kids Kenya’s age, out came my homemade Ginger Lemon Honey Tea and my personal favorite, chicken noodle soup.
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Almost nothing seems to taste good when you’re sick, but there’s something about chicken noodle soup that always makes you feel better. For years doctors have deemed it medicinal, and I have to agree. I always considered my recipe for chicken soup fast, easy and fresh, but I became a true pro at making it day after day this week to feed my “patients”. Chock full of carrots, celery and leeks, I got smart this time and made a huge batch for the freezer for the next time we’re all down for the count. Looking for more soups to stock in your freezer? Check out these 20 Cozy Soups and Stews for Chilly Days!
More Soup Recipes You’ll Love
Chicken Noodle Soup
Ingredients
- 32 ounces low sodium chicken stock (or homemade stock. Recipe in Notes.)
- 2 carrots, peeled and chopped (about 1 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 1 leek, white and light green part thinly sliced (about 1 cup)
- 1 pound chicken breasts or thighs, bone in
- 2 teaspoons Vegit or poultry seasoning
- 1 cup cooked egg noodles (or pasta of choice)
Instructions
- Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.
- Add the carrots, celery, leeks, chicken, Vegit (or poultry seasoning) and allow to simmer for 25 minutes, or until chicken is cooked through.
- Remove the chicken, cool slightly and tear or chop into bite size pieces.
- Add the egg noodles and chicken back to the broth to warm through, about 2-3 minutes and serve.
Notes
- To store: I store leftover soup in an airtight container in the fridge for up to 4-5 days. I keep the noodles separate so they don’t soak up too much broth.
- Freezing: This soup freezes really well, but I always freeze it without the noodles. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months.
- Make ahead: The flavors only get better overnight! Store the noodles separately so they don’t get mushy or soak up all the broth.
- Don’t boil the chicken: I always keep the soup at a gentle simmer, not a rolling boil. Boiling can overcook the chicken and make it tough, while simmering keeps it tender. Cook just until the chicken is cooked through, then remove and shred.
- Boost the flavor: A bay leaf or a squeeze of lemon at the end makes a surprising difference.
- Kid-friendly trick: Chop veggies small or puree a portion for picky eaters. Works like a charm!
- Homemade Chicken Stock Recipe
What a great list of soups!! That cheesy cheddar soup is a HUGE hit at our house — we add mushrooms and red diced bell peppers. We like it better than broccoli cheddar. Thanks so much for participating with us this week!
Regards Hannah Flack
You could use any spice blend you prefer!
Hi Catherine! Would it be okay to use Herbamare in place of vegit?
As always, a delicious recipe. I doubled it so we’d have extra and I didn’t have leeks so I sauted onions instead with a little garlic. So comforting this time of year.
Yes, I think it would work beautifully in a crock pot! Chicken breast takes 2-4 hours to cook in the crock pot on low heat!
Can I do this in the crockpot?
The sure way to cook chicken breast as seen on America’s Test Kitchen is to start with the chicken and stock in a cold pot and bring to boil and then simmer till chicken reads at 165
roasted potatoes…
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Vegit just adds more seasoning, you can avoid putting it in and just season with some salt to taste
is there a way to make this w/o vegit, and have still taste good?
whole foods sells vegit. i think in the seasoning aisle. you can also order from amazon. it’s a little pricey, but probably worth it if you plan to cook with it a lot
I’ve not heard of Vegit. What is it and where do I find it, please? I live in the Metro area of MN. Thanks!
You can use broth 🙂
iI can’t find low sodium stock, can I use broth or will it give another flavor?
I can’t express how much I love your website.
I came across it through mamasource.com just a few months ago. I was 38 (sahm) with two children (4.5 and 2.5 years old) and expecting my third in June. For some reason, life was manageable with the two kids, but then I felt like I couldn’t keep up anymore.
I’m vegetarian, nutritionally and environmentally responsible, and a former teacher. I was feeling so defeated at my lack of ability to manage “everything” at home, especially providing well thought-out meals/snacks.
Well, your website has helped me ‘get my groove back’! With a 13 week-old commanding so much of my time, I’m not doing as well as I’d like, but I feel so much more in control of the meals I’m providing for my family. I’m proud of them.
Thank you, thank you, thank you for sharing your love of food and your expertise in cooking. I’m always to thrilled to see a new recipe for me to try; or a recommendation you might have.
Keep it up, please!
A very grateful mom in San Diego