What’s For Dinner? Homemade Chicken Noodle Soup

If you’ve been checking the blog this week you know that we’ve been sharing our favorite weeknight dinner recipes.  Hopefully you’ve been getting some ideas to add to your menu! Today I’m going to share one of my go-to recipes with you: homemade chicken noodle soup.  It makes about 8-10 servings, depending upon your serving size.  It also freezes really well. So if you feel like you’ve had it for a couple of meals and there is still some left, put the leftovers in a freezer-safe container and then just stick it in the microwave whenever you feel like having soup!

Homemade Chicken Noodle Soup

chicken noodle soup ingredientsIngredients:

3 containers chicken broth (save 1 for later)

2 chicken breasts (I use frozen)

2 potatoes, peeled and cut into chunks

2 carrots, peeled and diced

1 small can corn (or 1/2 regular size can)

2 handfuls egg noodles (if you live in Iowa City, definitely get Kalona Bakery egg noodles)

chicken noodle soup crock potStovetop Directions:

Turn stove to med-high heat. Put 2 cans of chicken broth into a large pot. Add chicken, potatoes, and carrots.  Heat to boiling.  Reduce heat to medium (allow broth to continue at a low boil). Add egg noodles and corn. Cook about 20 minutes, or until noodles and vegetables are soft. Remove chicken and shred. Add back to pot and stir together. Add remaining container of chicken broth.  Enjoy!

Crock Pot Directions:

Add 2 cans broth, chicken, and vegetables to crock pot.  Cook on low for 8 hours or high for 3-4.  Add noodles. {You have 2 options for cooking your noodles: either turn your crock pot to high, add your noodles and cook for about 1 hour.  Or cook your noodles on the stove according to directions and add to the crock pot when you’re done.) Remove chicken breasts and shred. Add back to the crock pot. Stir. Then add remaining container of chicken broth and serve.

*Note: be sure to remember not to go overboard when adding your noodles.  When you first add them in it’s easy to overestimate how many you need since they will expand and absorb liquid as they cook.  Also remember that once you shred the chicken it will take up more room as well.  This is why it’s important to save 1 container of broth for the end…to make sure you have enough liquid to make it a soup instead of a stew!

*Looking for more dinner ideas? Be sure to check out some more of ICMB’s favorite recipes!

Kaitlyn Swaim
Kaitlyn is the owner of Cedar Rapids Moms Blog and is an Iowa girl who has been married to her husband, Joshua, since 2007! She’s a busy work-at-home mama to their 5 children: 3 girls and 2 boys! A true Hawkeye, she graduated from the University of Iowa with her Bachelor’s degree in Psychology, something that comes in handy on a daily basis while trying to raise 5 kids! Her favorite things to do include spending time with her family, cheering on the Hawkeyes, reading a good book, shopping (of course!), and checking out all the activities the Corridor has to offer!


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