- 2 (skinless & boneless) Organic Chicken Breasts
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Salt (I use Kosher)
- 2 teaspoons (whole & crushed) Black Peppercorns
- 1/2 (with the skins on) Onion
- 3 large (with the skins on) Garlic Cloves
- 7 stalks of Parsley
- 1 teaspoon Dried Thyme
- 5 cups Filtered Water
For the Soup
- 1 cup of any kind of Pasta/Noodle
- 1 teaspoon Dried Thyme
- 1/3 cup Frozen Corn
- 1/3 cup Frozen Peas
- 1/3 cup, chopped Parsley
- Juice of 1/2 a Lemon
Easy, comforting and nutritious chicken noodle soup with homemade broth!
I think it’s safe to say that we’ve all been sick or have a little tummy ache every once in a while.
This soup is healing and soothes the soul.
Not only does soup help build a healthy immune system to fight off viruses but it also helps your body recover from illness more quickly!
So instead of ordering take-out soup next time, make your own from scratch.
It’s cheaper, faster, and much better for you!
In this recipe, I teach you a simple method of how to make chicken broth in under 30 minutes.
You can use any part of the chicken you like. Breast, thigh or drumstick works!
Stock is made from bones, while broth is made mostly from meat and/or vegetables.
Broths tends to be thinner and more flavorful!
The great thing about chicken noodle soup is that you can use any vegetables you have on hand.
I kept it simple with frozen corn and peas which I always have in my freezer.
Carrots, celery, broccoli or any other greens are great as well!
If you make this recipe, please leave your review in the comment section below.
Make The Chicken Broth
Add your raw chicken breasts to a large soup pot.
No need to rinse the chicken (that will only spread germs all over your sink) and keep any of the excess fat as that will give your broth flavor.
Chop an onion in half, then quarter it keeping the skin on and add two quarters to the pot.
Lightly crush your garlic cloves with the skin on and add it to the pot.
Next, wash your fresh parsley with the stems on and add it to your pot along with salt, pepper corns, dried thyme and olive oil.
Lastly, add the 5 cups of filtered water making sure the chicken breasts are fully covered with water.
Add a lid and turn the stove on high.
Once it starts to simmer, lower the heat to medium-low and allow it to simmer (not boil) for 20-25 minutes or until the chicken breasts are fully cooked through.
Once the chicken is cooked, remove the chicken breasts from the pot and allow them to rest on a plate.
Using a fine mesh strainer, strain the broth and discard everything but the broth.
Make The Soup
Quickly rinse out your pot then add the broth back to your pot and give it a taste, adjust salt and/or pepper if needed.
Turn the heat to high and once the broth is at a boil, add your pasta and dried thyme, lower the heat to medium-high and cook according to your package instructions.
Keep the pot partially covered and stir occasionally.
While the pasta cooks, shred your chicken breasts. You can do so with your fingers, two forks, or simply cut it into small chunk.
Once the pasta is almost cooked through (2 minutes shy of fully cooked), lower the heat to medium and add the frozen corn, peas, shredded chicken and give it a stir.
After 2 minutes, turn the heat to low, add the juice of 1/2 a lemon, stir and give your soup a taste.
Adjust seasoning if needed and/or add a bit more olive oil for richness.
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Great recipe -I also added pearl barley and absolutely love your idea to add the juice of 1/2 a lemon – adds sweetness, acid, and body !