Easy Homemade Chicken Noodle Soup Recipe
Homemade doesn’t have to mean hard, time-consuming, or complicated. In fact, making a delicious, hearty chicken noodle soup from scratch is easier than you might think. With a little prep and a few simple ingredients, you can have a warm, comforting meal on the table without spending all day in the kitchen. This recipe proves that homemade can be both easy and incredibly satisfying
There’s something so comforting about a warm bowl of homemade chicken noodle soup, and this recipe is not only delicious but also packed with protein thanks to a little boost from Kettle & Fire Bone Broth.
Whether you’re fighting off a cold or just craving a cozy meal, this soup is sure to hit the spot.
Ingredients:
2 chicken breasts Kinder’s The Blend seasoning (seriously, a must-have!)
4–5 carrots, peeled and chopped
3-4 celery stalks, chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
48oz chicken broth (1.5 boxes of Kettle & Fire Chicken Broth)
16oz Kettle & Fire Bone Broth (for extra protein!)
1 teaspoon dried basil
1 tablespoon Better Than Bouillon Roasted Chicken paste (adjust to taste)
¼ to ½ bag of egg noodles
This recipe is simple, hearty, and perfect for feeding your family or even meal-prepping for the week. Happy cooking!
Easy Homemade Chicken Noodle Soup
Ingredients
- 2 chicken breasts Kinder's The Blend seasoning (seriously, a must-have!)
- 4–5 carrots, peeled and chopped
- 3-4 celery stalks, chopped
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 48oz chicken broth (1.5 boxes of Kettle & Fire Chicken Broth)
- 16oz Kettle & Fire Bone Broth (for extra protein!)
- 1 teaspoon dried basil
- 1 tablespoon Better Than Bouillon Roasted Chicken paste (adjust to taste)
- ¼ to ½ bag of egg noodles
Instructions
- Cook the Chicken: Place 2 chicken breasts in a crockpot. Season generously with Kinder's The Blend and add 1/4 cup of chicken broth. Cook on low for 3 hours or high for 2 hours until fully cooked and tender. **You can also bake the chicken in the oven on 400 degrees on a cookie sheet for about 15-20 minutes until it reaches the internal temp of 165. Make sure to baste it with olive oil and season before baking. Loosely cover with tinfoil to hold in moisture.
- Prepare the Vegetables: About 30 minutes before the chicken is done, peel and chop 4–5 carrots and chop 4 celery stalks. In a large soup pot, sauté the carrots and celery in 1 tablespoon of olive oil for 2–3 minutes. Add 1 tablespoon Italian seasoning and stir well..
- Build the Broth: Pour in 1.5 boxes (48oz) of chicken broth and 16oz of bone broth. Add 1 teaspoon dried basil and 1 tablespoon of Better Than Bouillon Roasted Chicken paste. Stir to combine.
- Shred the Chicken: Once the chicken is cooked, shred it and add it to the soup pot.
- Cook the Noodles: Once the carrots and celery are tender, add ¼ to ½ bag of egg noodles. Cook until noodles are al dente, about 8–10 minutes.
- Taste and Adjust: Season with more The Blend, Italian seasoning, or Better Than Bouillon if needed.
- Serve and Enjoy: Ladle into bowls, serve warm, and enjoy every comforting bite!
Notes
Pro Tip: If you want an even richer broth, let the soup simmer on low for an extra 15–20 minutes before adding the noodles.
**If you don't have time to cook the chicken in the crockpot, You can bake the chicken in the oven on 400 degrees on a cookie sheet for about 15-20 minutes until it reaches the internal temp of 165. Make sure to baste it with olive oil and season before baking. Loosely cover with tinfoil to hold in moisture.
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I love kettles & fire bone broth, we are currently having a winter storm here and this recipe is making my mouth water!!! Can’t wait to try it!!
Kettle Fire is the best! I hope you all weathered well with the storm. Did you have a chance to make the soup? Thank you so much for stopping by and taking the time to leave a comment.