Home > Recipes > Our Family’s Favorite Chicken Noodle Soup Recipe {The Family Flavor}
Who collects cookbooks? Aren’t they great to own? Yes, we have Google. Yes, we have Allrecipes. And yes, we even have awesome websites we love- but OWNING that cookbook is somehow better. I just love thumbing through the pages of a cookbook, filled with great photos.
Thiscookbook review however comes with much bias. Not because I got the book for free (I bought my own), or anyone is paying me to write this, but because my neighbor and friend (who is my cooking idol)Whitney Ingram, has spent the last several years writing and perfecting these family favorite recipes! And, it doesn’t disappoint. As soon as it was released a few weeks ago, I bought it. I knew I had to own it after I went to one of her cooking classes.
We’ve already made roasted artichokes, Thai Chicken Salad with Peanut Dressing, and my favorite, Whitney’s Chicken Noodle Soup! Everyone needs a basic, but delicious chicken noodle soup recipe. Especially, now that the cold weather has set in, we’re definitely going to be eating more soup.
This was our dinner Sunday night, and it turned out great! (recipe below).
This soup of course is packed with my kids favorite veggies (and you could totally add more. That’s what I love about soup!)
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4.2 from 20 votes
Our Family’s Favorite Chicken Noodle Soup Recipe {The Family Flavor}
Prep Time20 minutes mins
Cook Time30 minutes mins
Course: Soup
Cuisine: American
Calories: 292kcal
Ingredients
- 12 cup chicken broth, low-sodium
- 3 medium carrot
- 2 stalk celery
- 1 medium onion
- 1 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/2 pound chicken breast
- 8 ounce egg noodles
- 1/4 cup parsley, fresh
- 1/8 teaspoon hot sauce
Instructions
Peel and dice carrots; dice celery and onion.
In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt, and pepper.
Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken’s internal temperature reaches 165 degrees F.
Remove chicken from the soup and set aside to cool.
Add egg noodles and stir well. Boil for 10 minutes.
Once the chicken is cool enough to handle, shred into bite sized pieces. Stir shredded chicken back into the soup.
Stir in chopped parsley and hot sauce.
Nutrition
Calories: 292kcal | Carbohydrates: 38g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 402mg | Fiber: 3g | Sugar: 4g
Keyword : Chicken Noodle Soup
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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That looks so good. I just had my mother’s chicken noodles this weekend. They were great. But I think this might be better (don’t tell her).
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I want to use Costco chicken already made, how much do I use? thanks.
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Um, I never make soup with boneless meat…you miss out on so much flavor…
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I would use between 2-3 cups! But it’s totally up to you.
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how much does this recipe make I’m trying to cook for @3 people
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I can’t remember Katrina, but definitely more than enough for 3. I’d say about 8 cups if I remember correctly!
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ok thanks
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Thank you!
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I have just discovered your blog and am enjoying it. I wonder, do you have nutrition information for your recipes? My grandson has type one diabetes and I have to watch his carbs. I know that’s a big “ask” but just thought I would try. Thanks for sharing the great recipes, especially kid friendly ones. 🙂
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Hi Leslie- we actually do analyze all the recipes we publish in our meal plan membership pages. You can read about it here: https://www.superhealthykids.com/meal-plan-memberships/
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Would you recommend cooking this soup in crock pot?
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I would Sofie! To be safe, I’d start with pre-cooked chicken though.
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My husband and son love this soup. I add extra carrots and add garlic. I first sauté the onion, carrots, celery and garlic in a little olive oil before adding the broth. It’s our go-to soup when someone has a cold.
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This soup was amazing! My family loved the flavor. We will be making this again!
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I love veggies to I doubled up. It lacked some flavor so I added more salt and hot sauce.
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It was quick and easy. The whole family loved it. I used about half of the broth required but that’s just because we prefer less broth.
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I used leftover shredded crockpot chicken for this, it was simple and yummy!
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