My Mom’s easy chicken noodle soup is THE BEST! It’s good old fashioned homemade comfort in a bowl. Really the best thing when you just need to feel better or just want a hug in a mug. I love everything about this soup and you’ll love how easy it is to make!
This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
You will need:
1 pound skinless, boneless chicken breasts
½ medium onion, chopped
2 medium carrots, sliced
2 celery stalks, sliced
1 clove garlic, chopped fine
2 Tablespoons light soy sauce
6 ounces of wide noodles, (I used half of a 12 ounce bag of No Yolk dumpling noodles), cooked
Fresh ground pepper
MY AMAZON PICKS (affiliate links):
Directions for Mom’s Easy Chicken Noodle Soup
First slice carrots, celery and chop the garlic and onions.
Next place the vegetables in a large stock pot along with the chicken stock and soy sauce.
Then simmer for at least 45 minutes and then add the chicken breasts. Simmer for about 15-20 minutes or until the chicken is cooked all the way through and the internal temperature reads 165 degrees with a meat thermometer.
Remove chicken and shred in to bite size pieces. Add back into the broth.
Now cook the noodles in a separate pot according to package instructions. (I don’t like cooking the noodles in the broth because it makes it too starchy). When noodles are done, drain and add to the chicken soup and serve. Add freshly ground pepper to taste.
My mom’s easy chicken noodle soup is the perfect family meal too. Easy after a game or practice, it comes together so fast and the perfect homemade family dinner. Serve with a heart piece of warm, crusty bread or crackers.
For more easy meal ideas like my Slow Cooker Swedish meatballs, click here
Mom's Easy Chicken Noodle Soup
My Mom's Easy Chicken Noodle Soup is THE BEST! Perfect for a cold day or to make you feel better when you're sick. The perfect comfort food and so easy to make! Great for family dinners it comes together so quickly!
Ingredients
- 1 pound skinless, boneless chicken breasts
- 48 oz. carton Swanson Chicken broth
- ½ medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 clove garlic, chopped fine
- 2 Tablespoons light soy sauce
- 6 ounces of wide noodles, (I used half of a 12 ounce bag of No Yolk dumpling noodles), cooked
- Fresh ground pepper
Instructions
- First slice carrots, celery and chop the garlic and onions.
- Next place the vegetables in a large stock pot along with the chicken stock and soy sauce.
- Then simmer for at least 45 minutes and then add the chicken breasts. Simmer for about 15-20 minutes or until the chicken is cooked all the way through and the internal temperature reads 165 degrees with a meat thermometer.
- Now cook the noodles in a separate pot according to package instructions. (I don’t like cooking the noodles in the broth because it makes it too starchy). When noodles are done, drain and add to the chicken soup and serve.
- Add freshly ground pepper to taste.
