This satisfying, hearty version of chicken noodle soup is an honest-to-goodness staple here at my house and my kids ask it often. In my opinion, this is an easy, healthful meal and I don’t mind making it, even on the fly, because they eat it so well. Shockingly, they even eat the vegetables in this soup without protest and that is a distinction that this dish has all to itself! Carrots and celery don’t go over nearly so well with my crew outside of a bowl of this soup.
Back then, it was an epic battle to get him to eat a decent meal and I was that typical, desperate mom who relied heavily on corn dogs and chicken nuggets to get us through dinnertime peacefully. However, I convinced him to try a noodle from the bowl and the rest is history! He loved it. Believe me, he was still actively trying to dodge those vegetables with each bite and he only wanted the noodles. But, he couldn’t help but eat some bits of those veggies because they were clinging to the cooked pasta. I love this soup for being the game-changer it became for how my son eats and I will always remember that moment.
Ever since that fateful evening, I make this soup several times in a month (and sometimes several times in a week!) just to get a decent home-cooked meal in that boy! Eventually, I began making it with a bit more body by throwing in extra veggies and noodles. I just love watching him eat gobble those veggies up! His enthusiasm over this soup has not waned one bit, and his big love for “mamas noodles” has now influenced his sister and she loves it too. For my family, this dish is comfort food at it finest. I hope you and your family will enjoy it too.
As this recipe card reflects, I tend to make this soup in large batches, so if you need less be sure to reduce recipe for your needs. However, if you wanted to make a large batch, it’s worth noting that this soup freezes perfectly and all that’s required is to heat it up the next time you need to get a quick dinner on the table.
Hearty Chicken Noodle Soup printable recipe
- 2 tablespoons olive oil or butter
- 3 medium carrots, scrubbed and sliced
- 3 medium stalks of celery, trimmed, rinsed and sliced) (save the leafy ends!)
- 1/2 cup onion, coarsely chopped
- 1/4 -1/2 teaspoon dried thyme
- 1-1/2 teaspoon dried parsley
- 8 cups chicken broth or 8 cups water and 3 chicken bouillion cubes (Knorr brand)
- 2-1/2 cups cooked chicken, cubed or shredded
- 2 cups extra-wide egg noodles or other short pasta such as rotini
1. In a large Dutch oven, warm the oil over medium heat and then add vegetables to the pot. Saute veggies in oil form about 5 minutes, stirring often.
2. Add in the spices and cook for about 2 minutes more. Add in broth (or water with bouillion cubes) and bring pot to a boil.
3. Add in the cooked chicken. Bring the pot back to a boil and then reduce heat. Cover and simmer for for 20 minutes. Bring the pot back to a boil and add in the uncooked pasta and boil for an additional 10 -15 minutes or until pasta is done.
4. Serve soup hot with some butter toast or buttery crackers. Enjoy!