This Classic Chicken Noodle Soup comes together in just 30 minutes. It is warm and comforting, and the whole family will love it!
Welcome welcome, January! This is one of my favorite months of the year. I love the fresh start – I’m putting away my Christmas decor and decluttering/purging/organizing, it’s my birthday month, and it’s a natural season of renewal for most of us (me included!). I love setting down the cookies, candies, and party food, picking up my meal plan with my favorite healthy dinners, and moving a little more. Long live January.
I think 2016 was rough for a lot of us. I normally feel like my year has been pretty good, but 2016 was a doozy. Up until last year, I would have told you that 2003 was the hardest year of my life, but that has since been replaced by 2016, if that tells you anything. I’m not complaining though – tough years cycle through like everything else, and I suppose it was my turn.
One thing that I have learned in my 3 decades of living is that trials and hard years are the kinds of things that you look back on and say, “I’m grateful that I went through that because of what it taught me, but I’d also never choose to repeat it.” Though I wouldn’t choose to repeat 2016, it was a fine teacher. It taught me a whole lot about myself and who I do and do not want to be.
As we settle into a New Year filled with change and new beginnings, I hope that this blog of mine will be a resource and tool for your planning. I hope to be a source of simple, healthy, family-friendly meals that will feed your body and gather your family around you. It’s a great time of year to recommit to family dinner, feeding your family well, and being intentional about your time and resources. This Classic Chicken Noodle Soup recipe is just what I’m talking about. It’s warm, healthy, and the whole family will love it. It takes about 30 minutes to throw together and it’s forever a favorite in this house.
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this chicken noodle soup, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
PrintClassic Chicken Noodle Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: Serves 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large ribs of celery, chopped
- 4 large carrots, peeled and chopped
- 2 chicken breast, cut into bite-sized pieces OR 2-3 cups shredded cooked chicken or turkey
- 4-6 cloves garlic, minced
- 6 cups chicken stock
- 1 tablespoon dried parsley (or 3 tablespoons fresh, finely chopped)
- 2 cups egg noodles
- Salt and pepper to taste (at least 1 teaspoon each)
Instructions
- In a large Dutch oven or stock pot over medium high heat, warm the oil. When the oil is hot and shimmering. add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent and the other veggies are starting to get tender, 6-8 minutes.
- Add the garlic and the chicken (raw or cooked) and cook until the garlic is fragrant, about 1 minute. Add the vegetable stock. Bring the mixture to a boil and then reduce the heat so that it simmers. Add the parsley. Simmer until the vegetables are tender, 10-15 minutes. Add the noodles and cook just until the noodles are al dente (the time will depend on the type you use), stirring often. Remove the soup from the heat and add additional herbs and salt and pepper to taste.
Notes
Meal Prep Tip: You can prep the onion, celery, and carrots ahead of time and store them in the fridge until the day you plan to make the soup. This is a simple step, but it sure does make dinner time go a little smoother. The chopped veggies can be stored in an airtight container or in a mason jar with the lid on for 4-5 days.
Meal Prep Tip: You can prep the onion, celery, and carrots ahead of time and store them in the fridge until the day you plan to make the soup. This is a simple step, but it sure does make dinner time go a little smoother. The chopped veggies can be stored in an airtight container or in a mason jar with the lid on for 4-5 days.
I threw in some homemade pumpkin noodles that I had in the freezer (they are so much fun to make!). This is a great recipe to make a double or triple batch of – cook part for dinner, and stash the rest in the freezer. I have tips and tricks on how to make the noodles with your kids too. That’s one of our favorite things to make on a cold winter day when we need something to do in the house.
Enjoy this recipe and lots of delicious recipes to come in 2017, from my kitchen to yours. Thank you for being here.
I need to get on top of it and try your pumpkin noodles! I love chicken noodle soup, and this looks delicious!!!
You can even skip the pumpkin and just do egg noodles, they are all fun to make. My kids and I just made some this week before they went back to school and it was a lot of fun on a cold day inside! And delicious…