We all have our comfort foods. Those foods we turn to at different times because they fill a need , a longing, or they have become traditional. In our house on birthdays it’s Heath Bar Cake or Oatmeal Cake. But, when Fall and Winter roll around and we enter soup season you just know we are going to turn to our quick and Easy Homemade Chicken Noodle Soup. Everyone should have a good Chicken Noodle Soup recipe in their recipe book. For decades Grandmothers have been recommending Chicken Noodle Soup as a remedy for the common cold. Plus, we all know Chicken Soup is good for the soul, right? So I hear. And so today we’re sharing our Easy Chicken Noodle Soup Recipe in the hopes that it finds its way to your table and providing you and yours with warmth, comfort, and a hearty meal.
Now, will homemade chicken noodle soup really zap your cold or illness away into nothingness? Of course not, but there is evidence that suggests that the anti-inflammatory properties of soup can lessen the side effects of a cold. For us, it’s just about having a warm and hearty meal! On brisk Fall days and during cold winter nights, there’s just something about a warm bowl of soup. It does feel like it even warms the soul a bit, does it not? It’s akin to the feeling you get when holding a hot cup of coffee, only in hearty meal form and without the caffeine.
We like to make our Chicken Noodle Soup extra hearty and as healthy and filling as possible by stocking it full of vegetables. We include our homemade chicken stock plus onion, garlic, carrots, celery and peas which make it a great vehicle for upping your daily serving of vegetables. This is great for us, but also a great way to make sure our kids are eating plenty of vegetables. I know parents understand the challenge of getting your kids to eat their vegetables. How many hours are we supposed to sit at the table as our kids stare down in contempt at their broccoli? It can be very frustrating! I get it…it’s not a piece of cake, but your body needs it, so eat it! Any time you can find a way to mix all of the vegetables in with the meal then it’s an idea worth trying. I’m not going to pretend that every vegetable laden soup in our house is an instant hit with our kids, but we’ve made some progress and it’s certainly an idea we are continuing to pursue! Anything that equals less work for you as a parent is an idea worth pursuing. Because there’s plenty to do!
Chopping and prepping vegetables can always take some time, but we have a few strategies for making our Homemade Chicken Noodle Soup as quick and easy as possible. Sometimes we’ll prep as many vegetables as we can ahead of time so that when it’s time to make the soup it’s a whole lot easier. Meal time can be stressful so if we can take some of that stress away by spending a few minutes preparing the night before then usually it’s worth it! We also use frozen peas because it’s a real quick and easy way to add some nutritional value. And it’s easy because we always seem to have frozen peas on hand. It’s impossible to always have all manner of fresh produce available (especially with our less than satisfying grocery stores) and studies suggest frozen vegetables have just as many nutrients as their fresh counterparts. So frozen peas it is. To avoid having to deal with raw chicken and to keep the prep even easier, we’ll often just buy a rotisserie roaster chicken from the store and use it in our soup (and save the bones to make broth to freeze for more chicken noodle soup). Finally, soup is always a great thing to make in large batches so that your work results in multiple meals . You can even freeze leftovers for use on a night when you need an easy family meal, but don’t have lots of time (or energy) to spend in the kitchen.
On to the Homemade Chicken Noodle soup! It’s a perfect hearty warm meal on cold nights.
- 1 T . coconut oil
- 1 onion , chopped
- 2 cloves of garlic , minced
- 4 carrots , peeled and chopped
- 4 stalks of celery , chopped
- 1 T . flour
- 2 tsp . fresh thyme
- 1 tsp . ground turmeric
- 6 c . chicken broth
- 1 1/2 c . frozen peas
- 2 c . shredded chicken , from rotisserie chicken
- 8 oz . pasta (we have used spelt fusilli from target and whole wheat egg noodles)
- 4 oz . evaporated milk or coconut milk
- Add coconut oil to soup pan and heat.
- Add onion and cook on medium heat for 5-6 minutes.
- Add garlic and cook for an addition 1-2 minutes.
- Add carrots and celery and cook for 6-8 minutes.
- Add flour, thyme, and turmeric, stir, and heat for 2 minutes.
- Add chicken broth and bring to a simmer.
- Add peas and let come back up to a simmer.
- Add chicken and pasta and cook until noodles are desired consistency (should take approximately the same time as the box directions).
- Add milk, stir, and turn off heat.
You also might like: