Fall is right around the corner and it is time to start planning your cold weather minutes. There is something about a hearty chicken soup homemade with love that hits the spot. This is my husband’s favorite chicken noodle soup and he can’t get enough of it. I decided it was the perfect chance to give my new cast iron dutch oven a try and make a batch of simple chunky chicken noodle soup and the next thing I knew this became a regular request from him. Be sure to save this chicken soup homemade recipe and check the bottom of the post for ideas to make it your own.
This is my favorite chicken soup recipe that I use often in our home. Normally I will whip it up in the slow cooker or the instant pot but I think I will stick with the cast iron from now on. The cast iron adds such an amazing flavor and while many people think cast iron is complicated the truth is cast iron is fairly easy to care for.
Make your own simple homemade chicken soup
- 1 pound chicken breast
- 1/2 pound carrots
- 5-6 stalks of celery
- 1 medium onion
- 1 tablespoon dried Italian herbs
- 2-3 stems fresh parsley
- 2 quarts chicken broth
- 1 pound bag egg noodles
Make this simple chunky chicken noodle soup
I love to run my chicken through the instant pot before I start cooking soup when I do it on the stove top. This makes the soup finish faster with no risk of half cooked chicken. Run your chicken through the Instant Pot for 10 minutes or bring to a simmer on the stove before you cut it into chunks for your soup.
Chop your carrots, celery, and onions or grab them out of the freezer if you are like me and enjoy prepping them ahead of time to make soup easy.
Place meat and veggies into your soup pot.
Place on the stove over medium heat.
Pour the chicken broth into your pot over your chicken and vegetables. Stir well.
Place the lid on your post and bring to a boil.
After your soup has come to a boil add in your egg noodles and herbs. Cook for 6-8 minutes stirring occasionally to keep noodles from sticking.
When the noodles are cooked remove the soup from the stove and serve hot.
Refrigerate leftovers for 2-3 days. I like to freeze the leftovers to put up for my husband.
This soup is one of my go-to recipes for when someone starts to get sick in the family. This winter has been brutal and with my husband’s new job he has gotten sick a few times. Sadly shared it with us a couple of times. With some fresh hot simple soup and plenty of germ-fighting oil, we are making it out alright without any major illnesses. I am so grateful for that.
Chicken Soup Homemade With Love
- Instant Pot
- Cook your chicken in your instant pot for 10 minutes while you do the prep work.
- Chop your carrots, celery, and onions
- Place meat and veggies into your soup pot
- Place on the stove over medium heat.
- Pour the chicken broth into your pot over your chicken and vegetables
- Place the lid on your post and bring to a boil
- After your soup has come to a boil add in your egg noodles and herbs.
- Cook for 6-8 minutes stirring occasionally to keep noodles from sticking.
- When the noodles are cooked remove the soup from the stove and serve hot
- Refrigerate leftovers for 2-3 days
Why make our own chicken soup from scratch?
Sure you can go grab a can of chicken soup at the store but the flavor just doesn’t stand a chance of beating chicken soup homemade with love is just so much better. There are no harsh preservatives or additives. When nursing someone that is sick back to health this can be a big difference for your family.
When you make your own chicken soup you can try something unique to build your very one chicken soup homemade recipe that makes it truly your own. Start with this easy basic recipe and have fun with changing things up to make the best soup ever.
Sometimes I like to leave the noodles out and use this as a base for easy homemade chicken and dumplings. Adding a bit of cayenne pepper can add a bit of a kick.