Mom’s Chicken Noodle Soup was a comforting staple all throughout my childhood. There was nothing like it to warm us up during our crisp Minnesota autumns and frigid winters.
My mom, who passed away suddenly when I was just 20 years old, made this wonderfully hearty chicken noodle soup just about every week during the cold season and I swear, it could kick an illnesses ass in a day.
Although I never got the chance to learn my mom’s official recipe, after a couple of years of experimenting I think I’ve gotten really close. I now make it often for my family – Wyatt seriously jumps up and down and yells, “Yay!” when I serve it. It’s pretty adorable. The best part though is that each and every time we eat it, I feel like my mom is with us.
Mom’s Homemade Chicken Noodle Soup recipe is a little different from the norm but once you try it, you’ll never go back. It does make a lot so I usually freeze half of it (before adding the noodles). It’s fabulous to have in the freezer ready to go when someone gets sick or when you just don’t feel like cooking.
This post contains affiliate links. If you make a purchase from one of these links, I will make a small commission which allows me to continue with this glorious blogging adventure. Read my full disclaimer Policy here.
- 4 (32 oz.) cartons chicken broth (or make your own)
- About 3 cups chicken, cooked and cubed (I sometimes use rotisserie chicken for a tasty shortcut)
- 3 cups baby carrots, sliced
- 1 cup celery, sliced
- 2 14.5 oz. cans stewed tomatoes, with juice and chopped (I use a chef scissors and just chop right in the can)
- Half a medium sized onion, chopped
- 1 tsp. dried Thyme
- 1 ½ – 2 tbsp. dried Italian seasonings
- 2-3 cloves garlic, minced
- Salt and pepper to taste
- Approximately 12 ounces medium or wide egg noodles – I love Amish Noodles but any type will work!
Add all ingredients except the chicken to a large pot and bring to a boil and then turn down the heat to low
Cook on low for about 1 1/2 hours or until the veggies are tender and the broth is rich and hearty. The longer you cook, the better it tastes!
Next, add the cooked chicken and let this beautiful soup simmer for another 15 -20 minutes
Boil the egg noodles until al dente and then add desired amount to the soup. Let simmer during last 5-10 minutes of cooking
Serve with a crusty bread with butter or just some good ol’ saltine crackers!