Updated: Feb 16
Enjoy this Homemade Chicken Noodle Soup Recipe in just 30 minutes. You can have this any day of the week and enjoy the leftovers the next day. This has all of the comforting qualities you crave in a classic chicken noodle soup but with a twist. With the addition of Cilantro and Lime, you get a reminiscent taste of the classic Vietnamese soup, Pho. This is perfect for a rainy day or to get over the flu or cold. If you have children leave out the Cayenne Pepper, unless they can handle it. Happy Cooking!
(Serves 6-8 people)
Meat & Protein
3-4 Chicken Breasts
4 Whole Carrots
½ Yellow Onion, large
4-5 Celery Stalks
1 tsp Garlic, minced
¼ bunch, Cilantro
Baking & Spices
1 tsp Salt (more, if desired)
1 tsp Cracked Black Pepper (more, if desired)
1 tsp Garlic Powder
½ tsp Cayenne Pepper
¼ tsp Dried Parsley
32 oz. Low Sodium Chicken Broth
3 ½ Cups of Water
Oils & Vinegars
2 tbsp Vegetable or Canola Oil
Pastas & Grains
4 Cups Wide Egg Noodles (or ½ the package)
Slice the carrots on the bias, slice the celery, and chop the onions. Set aside.
Wash chicken and slice into large pieces. This will make it cook faster to achieve our soup in under 30 minutes! Add ½ tsp of Salt, ½ tsp of Cracked Black Pepper, ½ tsp of Garlic Powder, and ¼ tsp of Cayenne Pepper. Stir and set aside.
In a heated large pot add Vegetable or Canola Oil. Place seasoned chicken in the pot and cook through. Be sure to flip the chicken so that each side can get golden brown. Once the chicken is done, remove it from the oil and set aside in a medium sized bowl.
Add more oil to the pot and add the cut vegetables, 1 tsp of minced Garlic, ½ tsp of Salt, ½ tsp of Cracked Black Pepper, ½ tsp of Garlic Powder, ¼ tsp of Cayenne Pepper. Stir and let cook for 5 minutes.
Add Low Sodium Chicken Broth and Water to the pot. Bring to a boil.
Add in 4 cups of egg noodles (or ½ of the package). Slightly reduce the heat and cover.
While the soup is cooking, shred the chicken. When the Egg Noodles are al dente, add the shredded chicken and ¼ of a Lim. Cook for 2-3 more minutes.
Remove the soup from the stove, and add ¼ tsp of Dried Parsley. Stir gently.
When plating, add coarsely chopped Cilantro to the top for extra flavor and color.
Now you have something cooked from the SOUL. Serve it to the CULTURE!