Chicken Noodle Soup

Well, it’s definitely cold and snowy here in Indiana! As I type this up, we’re under a “winter weather advisory alert.” What this means is that it’s the perfect time for me to share my homemade chicken noodle soup recipe! The post is actually more of a time-saving “tip” for future reference, but you can’t save time with it if you don’t have the basic recipe!

Homemade Chicken Noodle Soup

Before we switched to eating only “real foods,” I will admit that if I made chicken noodle soup, it came out of the can!! Yep. I almost always had several cans of Campbell’s chunky soups in my pantry throughout the winter months. I would often serve them with grilled cheese sandwiches for a quick and easy lunch or dinner. Well, if you’ve been following along with my blog for very long, you know that’s not how we do thing around here anymore. 😉

Campbell’s Chunky Chicken Noodle Soup contains all of the ingredients you expect: like chicken stock, meat, and egg noodles…but it also contains modified food starch, flavoring (?), potassium chloride, hydrolyzed wheat gluten, soy protein concentrate, vegetable oil, and sodium phosphate. I can guarantee you won’t ever find me using those ingredients when I cook at home for my family. This recipe is MUCH better for us, but just as delicious. Plus, since it makes so much, I often freeze the leftovers into small containers. The next time one of us is sick (or if I just don’t feel like cooking), we already have homemade chicken noodle soup in the freezer! You know I love that! 🙂

Freezer Homemade Chicken Noodle Soup

This recipe is super simple (and super basic), but if you time it just right, it’s also super quick to throw together! When I write out my weekly meal plan, I know that if I make a Slow Cooker Chicken, then homemade chicken noodle soup is what comes next!

Chicken Noodle Soup
  • 11 cups chicken broth (I use homemade)
  • 12 oz. bag whole grain noodles
  • Organic celery, chopped
  • Organic carrots, chopped
  • 2 cups shredded chicken (I buy local, free-range chicken from Seven Sons)
  1. Bring chicken broth to a boil in a large pot.
  2. Add the carrots and keep boiling for about 2 minutes.
  3. Then add the noodles and celery.
  4. When there is about 2 minutes left for the noodles, add the shredded chicken and finish cooking.
  5. Serve and season with salt, individually, based on taste preferences.
I find that I use quite a bit of salt with this recipe, but because it doesn't come out of a can, I know there is still way less sodium than I would find in the Campbell's Chunky version.

I like to serve this easy, homemade chicken noodle soup with yummy French Bread, fresh out of the oven. Mmm. Good. Or, you could serve it with grilled cheese sandwiches (on homemade whole wheat bread, of course)!

Big pot of soup!
Big pot of soup!

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

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