Homemade Chicken Noodle Soup
There’s nothing like homemade chicken noodle soup to make you feel better. This recipe takes all the stress out of making it at home. Full of flavor and simple enough for beginning cooks, you’ll make this soup on a regular basis.
Rich with the memories of mom’s soup and all day cooked goodness, this soup is a piece of cake to make.
Remember how good chicken noodle soup tasted when you were a sick child? It tastes just as good now that you’re grown up and just need to feel comforted.
Chunks of chicken, creamy noodles, and a bit of a kick from red pepper. This soup will have you back on top of your game in no time. The really good news? It’s made in your slow cooker, so if you’re truly under the weather, you’ll still be able to fix supper.
[bctt tweet=”Fight the flu with Homemade Chicken Noodle Soup”]
Homemade Chicken Noodle Soup Recipe
Ingredients:
- 1 lb Chicken Breasts
- 1 c Celery
- 1 c Carrots
- 6 c Chicken Broth
- 1/2 TB Red Pepper Flakes
- 1 TB Black Pepper
- Salt to taste
- 15 oz Egg Noodles
Recipe Directions:
- Place all ingredients except noodles in crock pot.
- Cook on low 6-8 hours.
- Remove chicken and dice. Return to pot.
- Prepare noodles according to package directions.
- Add noodles to crock pot and cook additional 30 minutes.
I keep a few plastic zip bags in the freezer full of chopped celery and carrots, for recipes just like this one. When we have fresh carrots and celery in the fridge, we munch on them fairly well for a few days, then we seem to loose interest.
I hate tossing out good veggies, so once I notice the veggies lingering, I’ll chop them and portion by one cup measures into baggies. They keep in the freezer for quite awhile and come in handy on days when I need to fix supper in a hurry.
Approximate Nutritional Information:
Servings Per Recipe: 10, Amount Per Serving: Calories: 120, Fat: 2g, Cholesterol: 20g, Sodium: 380mg, Carbs: 15g, Protein: 7g
Variations:
If you’re watching your sodium intake, use a low or no sodium chicken broth. If you’ve got some leftover veggies in the fridge, toss them into the pot during the last 30 minutes of cook time.
Make It a Meal:
Serve with grilled cheese sandwiches. Place a couple of biscuits along side the bowl of soup and a salad.
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