Nourishing Chicken Noodle Soup
If you’re looking for a homemade chicken noodle soup recipe that is nourishing through the winter months and full of flavor, this recipe is for you! With the perfect savory notes from the garlic, onion and fresh herbs, the immune-boosting benefits of the bone broth and the option to add turmeric, lemon and ginger root to fight against sickness when cold and flu season arrives, this recipe will become a go-to for all the years to come.
Some of our other favorite soup recipes include Creamy Chicken and Wild Rice Soup and Roasted Tomato Basil Soup.
LET’S TALK ABOUT FLAVOR!
I’ve always loved the nostalgia of chicken noodle soup, but feel that there’s often a lack of flavor in most chicken noodle soup recipes. So, the goal of this recipe was to create the same comfort food we know and love, but elevated with flavors that stand out, along with immune-boosting health benefits to nourish our bodies through the winter months. By starting this recipe with lots of sautéed onions, all the garlic and fresh herbs and ending this recipe with lemon, parsley and fresh cracked pepper, this soup has all the cozy feels and health benefits, but without the lack of flavor!
WHAT YOU’LL NEED!
Please note that this is just an overview of the ingredients chosen for this nourishing chicken noodle soup. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this soup recipe!
- Onion – Be sure to let the onions sauté until fragrant and translucent for the perfect soup base.
- Garlic – Don’t be shy, when it comes to garlic, the more the merrier!
- Rosemary, Thyme & Sage – When make soups, I love to use fresh herbs to really taste the herby flavor.
- Bone Broth – With added healing and immune-boosting benefits in this nostalgic soup, homemade is best!
- Lemon & Parsley – The perfect bright flavors to finish this delicious soup.
- Turmeric & Ginger Root – For added immune-boosting health benefits to fight against sickness.
Nourishing Chicken Noodle Soup
Ingredients
- 2 tbsp. butter grass-fed
- 1 onion
- 3-4 cloves garlic
- 1 1/2 tsp. rosemary fresh
- 1 tsp. thyme fresh
- 1/2 tsp. sage fresh
- 1/4 tsp. sea salt natural
- 1/4 tsp. black pepper fresh cracked
- 3-4 carrots large
- 2-3 celery ribs
- 10-12 c. bone broth or chicken stock
- 2 tsp. turmeric optional
- 2 bay leaves
- 1 lb. chicken breast
- 2 c. wide egg noodles
- 1/2 lemon fresh
- 2 tsp. parsley fresh
- 1 knob ginger root optional
Instructions
- In a large stock pot, add butter, chopped onion, garlic, chopped herbs, salt and pepper, and sauté until fully onions are fragrant and translucent.
- Add the chopped carrots and celery to the stock pot, then add the bone broth or chicken stock, bay leaves and turmeric (optional), and bring to a boil.
- Once the soup is boiling, add the chicken breasts and let boil for 10-12 minutes or until the chicken is fully cooked, then remove and set the cooked chicken aside.
- While the soup is continuing to boil, add the wide egg noodles, lemon slices, chopped parley and ginger root (optional), and cook the noodles according to the package, approximately 6-8 minutes.
- While the noodles are boiling, shred the cooked chicken breasts.
- After the noodles are cooked, turn off the heat, remove the add the lemons and bay leaves, and add the shredded chicken breast back into the soup.
- Serve with fresh cracked pepper and homemade bread. Enjoy!
