Momma’s Feel Better Homemade Chicken Noodle Soup
There’s something magical about a comforting bowl of warm soup, especially when its recipe has been passed down for generations. This chicken noodle soup holds a special place in my heart, as it comes straight from my mother’s recipe book. Whenever my brother and I felt under the weather as children, we could look forward to this delicious soup for warmth and comfort.
In this recipe, I’ll walk you through her secret recipe for a bowl of steaming goodness. Complete with lots of protein and fiber, this delicious and nourishing soup is perfect for any occasion. So, let’s dive in and savor the taste of this beloved classic!
Making Chicken Broth at Home
In this recipe, you have the option to either make your chicken broth or purchase it. If you choose to buy it, I recommend Kettle and Fire Chicken Bone Broth for the wide variety of flavors and limited ingredients (I like the Mushroom Chicken and Classic Chicken flavors). However, this recipe offers you the freedom to make the broth from scratch and infuse your own flavors and creative touch if preferred. Happy cooking!
Momma’s Feel Better Chicken Noodle Soup
Ingredients
For the chicken broth
- 2-3 chicken breasts
- 3-4 cups of water
- 1/2 of a medium-sized white onion
- 2 garlic cloves whole
- 1 bay leaf
- 1 teaspoon of salt
For the chicken soup
- 2-3 large carrots cut into quarters
- 2-4 celery sticks sliced
- 2 -3 cups of green cabbage chunks
- 1 cup of chopped medium-sized white or yellow onion
- 2 garlic cloves minced/finely chopped
- 2-3 cups of cooked shredded chicken
- ¼ cup cilantro
- 4-6 cups of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of oregano
- 1 cup of fideo noodles
- 1 tablespoon of Knorr’s Chicken Flavored Bouillon
- Salt/pepper to taste
- 1 lime optional
Instructions
For the chicken broth
- In a large pot, combine all the ingredients for the chicken broth.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for approximately 12-14 minutes.
- Once the chicken is fully cooked, remove it from the broth and allow it to cool. Then, shred the chicken to use in the soup.
- Don’t discard the flavorful broth; simply remove the onion, garlic, and bay leaf.
- Season the broth with salt to taste.
For the chicken soup
- Start by finely chopping the onions and mincing the garlic. Cut the carrots into quarters and slice the celery. If the chicken is not already shredded, shred it now.
- In a separate pot, add 2 tablespoons of olive oil and sauté the onions for about 3-4 minutes. Then, add the carrots and celery, sautéing them together for an additional 4 minutes.
- Add the cumin, paprika, garlic powder, and oregano to the pot, stirring until fragrant, which should take about 45 seconds to a minute.
- Introduce the dry fideo noodles and stir for 1-2 more minutes.
- Add the chicken broth, shredded chicken, and cabbage to the pot.
- Incorporate 1 tablespoon of Knorr’s Chicken Flavor Bouillon.
- Taste the broth, and if needed, adjust the flavor with salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer for about 10-15 minutes.
- Serve the soup in bowls, and if desired, add a few drops of lime for that extra zest. Voilà! You’ve created a comforting bowl of chicken noodle soup that’s sure to warm the heart and soul. Enjoy!