Chicken Noodle Soup

I tried out a recipe that I saw on Kristin’s blog Iowa Girl Eats…her Grandma’s Homemade Chicken Noodle Soup.

Not the best picture, but you can head over to her blog for some awesome pictures! Kristin describes this bowl of Chicken Noodle Soup like a big warm hug. I have to agree. Also, she says that it tastes better when you make it ahead of time…and I also agree! It was even tastier the next day!

Kristin’s Grandma’s Homemade Chicken Noodle Soup

(serves 6)


1/2 Tablespoon butter

2 teaspoons olive oil

1/4 onion, finely chopped

1 carrot (or 10 mini carrots), thinly sliced

1 rib celery, thinly sliced

salt & pepper

2 garlic cloves, minced

1 cup cooked chicken, shredded or cubed

2 cartons chicken broth*

8 oz frozen egg noodles


1. Heat butter and olive oil in a soup pot on medium heat until melted and warm. Add onions, carrot, celery and salt & pepper, and saute for 8-10 minutes or until softened.

2. After vegetables are cooked, add in minced garlic and saute for 1 minute, stirring constantly.

3. Add chicken and chicken broth, turn heat up to high and bring soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve and enjoy!

**I unfortunately did not find frozen egg noodles, so instead I used Whole Wheat Gemelli. I cooked these in a seperate pot and then added them to the soup when they were cooked. Even though egg noodles are great in chicken noodle soup, these were a perfect substitute!

**As a note, I cooked the chicken in a 375 degree oven…rubbed with a little olive oil, salt, and pepper–flipping over once. I then cubed the chicken. I love to cook chicken this way as it comes out SUPER moist.

Definitely try out this recipe! So much better than canned soup and almost as easy!


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