Homemade Chicken Noodle Soup with Egg Noodles
This dairy-free homemade chicken noodle soup with egg noodles is warm, comforting, and made with simple, clean ingredients.
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Equipment
- Dutch oven A regular pot works just as good
- cutting board
- knife
- Wooden spoon
- fork
Ingredients
- 2 Chicken breasts
- 2 whole Carrots No need to peel them
- ½ Yellow onion
- 3 Celery sticks
- 3 cloves Garlic
- Olive Oil Just enough to sauté veggies
- 8 cups Chicken stock This is 2 cartons of chicken broth add more if you want
- 8 oz Egg noodles This is about 1/2 the bag. If you like more noodles add more !
- ½ Tbsp Chicken knorr
- ½ Tsp Thyme Add more if your taste buds tell you too
- 2 Bay Leaves
- ½ Lemon juice If you like lemon add the whole lemon juice
- Salt & Pepper to taste
Instructions
- Prep the veggies — Chop your onion, garlic, carrots, and celery into small pieces. (No need to peel your carrots!)
- Sauté — Add olive oil to your Dutch oven and let it warm up. Once hot, toss in your chopped veggies and stir. Let everything sauté until the onions turn translucent.
- Season the chicken — While the veggies cook, season both sides of your chicken breasts with salt and pepper.
- Sear the chicken — Push the veggies to the side and place your whole chicken breasts in the center of the pot. Let them sear on both sides. Don’t cut the chicken — we’ll shred it later!
- Simmer the soup base — Once the chicken is seared and the veggies are soft, pour in your chicken stock. Add thyme, bay leaves, and chicken Knorr. Bring to a boil, then let it simmer for about 20 minutes, or until the chicken is cooked through.
- Shred or chop — Remove the chicken, shred it with two forks (or chop if your kids prefer chunks like mine do). Add the chicken back to the pot.
- Season to taste — Add salt, pepper, and lemon juice. Taste your broth and adjust the seasonings to your liking.
- Add noodles — Stir in your egg noodles and cook for 7–8 minutes, or until tender.
- Serve and enjoy! — We love this soup with toasted bread on the side. It’s simple, comforting, and kid-approved!
Notes
Dairy-Free Notes
- This recipe is naturally dairy-free, no substitutions needed!
- Always double check your noodles and chicken stock labels to make sure they’re dairy free (some brands sneak in milk powders).
- For extra richness without dairy, stir in a splash of canned coconut milk at the end (it won’t taste coconutty but makes it silky).
- Store leftovers in the fridge for up to 3 days.
- If noodles soak up too much broth, just add a splash of stock before reheating.
- Freezes well for up to 3 months.
Servings: 5