Homemade Chicken Noodle Soup

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Yummy in the tummy! Nothing warms you up more than fall comfort food, whether it’s the fragrance that permeates your home while cooking, or the warm satisfaction that comes with it. I love to make comfort food that is more on the guilt-free side, so, multiple bowls are totally acceptable. My homemade chicken noodle soup is usually one of the first recipes the babes request when those leaves start changing.

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{ Homemade Chicken Noodle Soup }

Gather it:

  • 2 medium celery stalks, including leafy tops, chopped
  • 2 medium carrots, peeled and diced
  • 1 medium yellow onion, chopped
  • 1 tbsp minced garlic
  • 2 quarts of chicken stock, homemade or store bought.
  • 3 tbsp chicken bouillon
  • 1 tsp basil
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp oregano
  • 3/4 bag of egg noodles
  • Salt and pepper
  • 2 cups frozen peas
  • 4 cups shredded or diced cooked chicken

Cook it:

  1. Over medium heat, add 2 tablespoons of olive oil to a sauté pan. Add onion, celery, carrots and minced garlic. Cook until veggies are soft.
  2. Pour the chicken stock into a large soup pot and bring to a boil. Next, add in chicken bullion and all the spices, including bay leaves.
  3. Add the egg noodles and simmer about 5 minutes.
  4. Then add the cooked chicken, cooked veggies, frozen peas and simmer for a few more minutes.
  5. Finally, add salt and pepper to taste. Remember, the bouillon does contain salt ☺️
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I hope you find it so warm and yummy. Enjoy! And remember: sometimes, the chaos is real. In that case, canned chicken soup is just as good, too!

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