Easy Homestyle Chicken Noodle Soup

This Easy Homestyle Chicken Noodle Soup is flavorful, thick, and loaded with vegetables. With this homemade classic recipe, you won’t miss Panera, Campbell’s, or Progresso. Wanna save some time? It’s easy to make with a rotisserie chicken. For years I was a regular at Panera Bread. Chicken noodle soup coupled with a sandwich or chicken noodle soup with a salad was always my go-to meal. Chicken noodle is so nutritious and pretty low in calories! The amazing part is it’s so easy to make their recipe right at home and from scratch! You know what’s in it. egg noodles, fresh carrots, fresh celery, fresh onions, and a lemon on a flat surface What Type of Noodles to Use I like to use egg noodles. Egg noodles will soak up the flavor of the broth without being mushy. You can use whatever noodles you want. Rotini Spaghetti Orzo What Type of Chicken to Use I use skinless chicken breasts. You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe. Feel free to grab a rotisserie chicken and/or use fully cooked chicken. If using cooked chicken add it at the end with the pasta. Classic chicken noodle soup will use bone-in chicken pieces and often the whole chicken. Use what you want. Why Do We Eat Chicken Noodle Soup When We are Sick The soup has always been known as the go-to meal when you are sick and have a cold. There are a few reasons why. If you use bone-in chicken and allow the bones to simmer in liquid, it produces bone-broth which has a lot of health benefits. In general, broth is also known to work well for congestion. Carrots, onion, and celery are the classic vegetables you will find in the soup. These vegetables contain vitamins A and C, and other antioxidants that are great for an immunity boost (along with herbs like thyme and bay leaf). The noodles will help you feel full and nourished. How to Make Homestyle Chicken Noodle Soup open next page to continue reading.... Detailed measurements and full instructions can be found in the recipe card at the bottom of this post. Add chicken, broth, carrots, onions, celery, thyme, lemon juice, bay leaf, Better Than Bouillon, salt, and pepper to a slow cooker or pressure cooker. Slow cook or pressure cook. Shred the chicken and add the chicken and noodles to the pot. Other Vegetables and Substitution Ideas Fresh Spinach Kale Mushrooms Broccoli Potatoes Tomatoes Corn Peas Green Beans Chickpeas Other Spices and Substitution Ideas Turmeric Ginger Crushed Red Pepper How to Store Leftovers The dish will last for 3-4 days tightly sealed in the fridge. The texture of the noodles will change. I recommend making those fresh if you plan to eat leftovers. Freezer Tips If you want to make this freezer-friendly, Make it and exclude adding the noodles. Make those fresh when you defrost the frozen broth, chicken, and vegetables.

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