Friends, there’s a magic in the atmosphere that signals the arrival of the most wonderful time of the year: homemade soup season. The comforting aroma of simmering pots, the warmth that spreads from a well-crafted bowl, and the joy of sipping on a soul-soothing broth — it’s undeniable that soup season brings a unique enchantment to our lives. For home cooks like myself, homemade soup season is a canvas waiting to be painted with fun flavors and ingredients. It encourages experimentation with spices, herbs, and seasonal produce. It’s a time to turn leftover vegetables into a masterpiece. I make this homemade chicken soup recipe several times a year. It’s time that I now share my recipe with you all. I hope this recipe keeps you warm and cozy throughout the winter months.

Homemade Chicken soup has a rich history that spans cultures and centuries, becoming a culinary staple and a symbol of comfort. While the exact origin is challenging to pinpoint, variations of chicken soup have been prepared in different forms across the world for centuries. One thing for certain, throughout its history, homemade chicken soup has transcended its humble beginnings to become a cherished and celebrated dish worldwide. Whether enjoyed for its culinary appeal or valued for its perceived healing qualities, homemade chicken soup continues to be a symbol of comfort and care across diverse cultures.

Ultimately, the choice to add egg noodles to homemade chicken soup is a matter of personal preference and cultural tradition. The combination of tender chicken, flavorful broth, and hearty egg noodles has become a classic and beloved comfort food for many.

Ease of Cooking: Egg noodles are quick-cooking, making them convenient for adding to simmering chicken soup. They can be easily incorporated towards the end of the cooking process and are ready to serve in a short amount of time.

Family-Friendly: Egg noodles are generally liked by people of all ages, making them a family-friendly addition to chicken soup. They appeal to both children and adults, contributing to the widespread popularity of this combination.

8 cups water
3 carrots, peeled and sliced
3/4 cup white onion, diced
1/2 lemon, squeezed
1 cup uncooked egg noodles
3 cloves garlic, minced
3 celery stalks, sliced
3-4 sprigs of fresh thyme
2 Chicken breast

4 Chicken Cube Bouillon (I use Krorr – 1 cube equals 2 cups of water)

Optional: You can add a few dashes of red pepper flakes, and 1/3 cup of kale.

1. Bring 8 cups of water to a boil. Add 4 Krorr Chicken Cube Bouillon cubes. Stir and allow cubes to dissolve. Bring heat to a simmer.
2. Place chicken breast into broth. Skim off any foam or impurities that rise to the surface.
3. Add diced onion, sliced carrots, sliced celery, garlic, thyme, and lemon juice.
4. Allow the soup to simmer for about 1 to 1.5 hours or until the chicken is fully cooked and the meat easily falls apart.
5. Carefully remove the chicken from the pot. Shred the chicken into bite-sized pieces.
6. If using rice, add it to the soup and cook until tender. If using noodles, cook them inside the broth.
7. Add the shredded chicken back into the pot.
8. Taste the soup and adjust the seasoning with salt and pepper according to your preference. I sometimes add red pepper flakes, by this point your soup should be packed with flavor unless you add too much water.
9. Lastly, add kale and cook until it’s wilted.