Chicken Noodle Soup

My mother used to make this chicken noodle soup, and I *hated* it when I was a kid.

I mean, seriously, why all the veggies?  The canned soup didn’t have that.  Now that she is gone, I make this in remembrance of her and the bonus?

chicken noodle soup post

Annoying my kids with the tasty chunks of whole veggies! Nourishing bone broth, garden fresh veggies, and homemade noodles make this a treat anytime!

What’s your favorite soup from childhood? Do you still make it at home? Be sure to pin this for later!

Delicious chicken soup, heart and soul warming chock full of nourishing bone broth and veggies. The Homesteading Hippy

Chicken Noodle Soup

A classic that never goes out of style, chicken noodle soup!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 5 people


  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons turmeric
  • 4 chicken breasts precooked, either diced or shredded
  • 5 large carrots cut into coins
  • 2 ribs celery chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 Cup white whine optional
  • 4 Cups chicken broth
  • 2 Tablespoons coconut oil
  • 1 lb dried pasta can also use homemade


  • In a large stock pot, heat the oil.
  • Add the onions, garlic, celery, and carrots and stir fry for 3 minutes.
  • Season with salt and pepper.
  • Add the white wine to the pan to deglaze the pan and simmer for about 2 minutes.
  • Add in the chicken broth and simmer until veggies are tender.
  • Add in shredded chicken, and bring broth to a boil.
  • Cook noodles directly in the broth and serve when al dente, approximately 7-10 minutes.
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