We are all feeling a little under the weather. It’s been a long week and I think that we all need to just rest at home. I had been craving some chicken noodle soup for days and couldn’t think of a good place to order some. I mean, where do you get a good homemade-tasting soup?! Certainly not the grocery store. So I decided to make it myself. And then quickly realized that I didn’t have a recipe that had been passed down for generations or even a delicious go-to that I had found somewhere. This is what I came up with… my version of a classic. Meet my Classic Chicken and Noodle Soup.

I wanted a chicken and noodle soup that was really big on flavor, but didn’t take alllll day to make. So I decided that I would use a really good quality Organic Chicken Broth (low-sodium). Not having the time to poach chicken breasts and veggies in water all day, this was the best shortcut to take. These days, there are so many fantastic store-bought chicken broths that are available.To make up for my shortcut on the broth, I wanted everything else to be homemade and big on flavor.

What better way to achieve that than with some roasted chicken?

Personally, I think that this chicken is soooo much more flavorful than the traditional poached chicken. If you make this soup, please try it this way before trying to substitute. It is worth the time and your entire house will smell delicious.

When I told my husband that we were having chicken noodle soup for dinner, I could tell that he was none too excited. I mean, I get it. Chicken noodle soup isn’t really something that people get excited about, is it? As my husband walked from the table back to the kitchen to grab his second bowl, I knew that it was a success. It only takes about an hour to make, but, man, does it taste like it’s been cooking all day! Give this one a try, you won’t be disappointed!

Let me show you how I made this Classic Chicken and Noodle Soup 👇🏻

First, start by roasting your chicken. Preheat your oven to 400 degrees and line a baking sheet with foil. Place the chicken breast on the baking sheet and drizzle each piece with 1/2 tbsp olive oil. Brush the olive oil over the chicken and season them generously with salt and pepper. Bake in the oven for 40-50 minutes until the skin is crispy and golden and the internal temp of the chicken is 165 degrees.

While your chicken is roasting, prep your veggies and start your soup.

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add 1 diced sweet onion, 3 sliced carrots, and 2 sliced celery ribs.

Cook until the veggies are soft, about 7-10 minutes and then add 5 minced garlic cloves.

Cook until the garlic is fragrant, about 1 minute. Now add 12 cups of quality chicken broth. (**Note- you need this much chicken broth because the egg noodles will soak up a lot of the broth**) Also add 1 tsp dried thyme, and about 2 tsp EACH of salt and pepper.

When the chicken is done roasting, let it cool for a few minutes until you are able to shred it. Add the shredded chicken to the pot along with any chicken juices that are on your baking tray (not the yucky stuff, just the juices).

Bring the pot to a boil and then reduce the heat to medium. Let everything marry in the pot at a medium simmer for about 15 minutes.

Add 8-10 oz of extra wide egg noodles. A whole bag (which is typically 12 oz) is just slightly too much.

Cook until the noodles are soft, about 10 minutes. Add 2 tbsp of chopped fresh parsley and give it a taste. Add more salt and pepper, if needed.

This makes a pretty large batch of soup- about 12 servings, but the leftovers are super tasty. Store the leftovers In the refrigerator for up to one week.

**Note: the egg noodles will continue to soak up the broth, so it’s best when eaten in the first few days. You may add more broth, as needed, to leftovers (you may need to re-season).

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Classic Chicken and Noodle Soup

Intensely flavorful! This Classic Chicken and Noodle Soup is one delicious homemade classic. Made with roasted chicken and a shortcut broth, it‘s sure to become a family favorite.

Prep Time 45

Cook Time 25

Servings 12 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

2 Large, Split Chicken Breasts with Skin
2 Tbsp Olive Oil, divided
Salt and Pepper
12 Cups Low-Sodium, Quality Chicken Broth
1 Large, Sweet Onion, diced
3 Large Carrots, sliced
2 Celery Ribs, sliced
5 Garlic Cloves, minced
1 Tsp Dried Thyme
8-10 Oz Extra Wide Egg Noodles
2 Tbsp Fresh Parsley, chopped + more for serving

Instructions

Preheat oven to 400 degrees and line a baking sheet with foil. Lay the chicken breasts on the baking sheet and drizzle each with 1/2 tbsp of olive oil. Brush the oil over the breasts and then generously season the tops with salt and pepper.
Bake the chicken for 40-50 minutes until the skins are crispy and the internal temperatures reach 165 degrees.
While the chicken is roasting, prep your veggies.
In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the onion, celery, and carrots and cook until soft, about 7-10 minutes.
Add the garlic and cook until fragrant, about 1 minute. Next, add the chicken broth, dried thyme, and about 2 tsp EACH of salt and pepper.
When the chicken is done roasting, let it cool for a few minutes and then shred. Add the shredded chicken to the pot, along with any chicken juices on your roasting pan (none of the yucky stuff, just juices). Bring the pot to a boil and then lower the heat to medium.
Let everything marry in the pot at a medium simmer for about 15 minutes. Then add the egg noodles and cook until they are soft, about 10 minutes. Add the fresh parsley and taste for seasoning, adding extra salt and pepper if needed.
**Note: Store leftovers in the refrigerator for up to one week. The egg noodles will continue to suck up the broth, so it’s best when eaten during the first few days. You may add more broth as needed for leftovers, but you may also need to reseason.