Homemade Chicken Noodle Soup

Soups are my favorite this time of year in Michigan. I just made this one for myself and a batch for a coworker and her family!

What You'll Need:

2 tablespoons of olive oil
2 medium carrots peeled and sliced
1 stalk of celery sliced
1/2 onion pureed or diced small
2 teaspoons of minced garlic
80 ounces of chicken broth or stock
1 lb of boneless, skinless, chicken breasts cut in to bit sized pieces
1 teaspoon of parsley
1/4 teaspoon of thyme
8 ounces of spaghetti broken in to pieces

What You'll Need to Do:

Melt olive oil in a large stockpot over medium-high heat.
Add carrots, celery, and onion, Cook , stirring, until carrots and celery are tender (about 4 minutes).
Add garlic and cook, stirring, until fragrant (about 1 minute).
Add chicken broth, chicken breast pieces, parsley, and thyme.
Continue to cook, stirring often until it comes to a boil.
Reduce heat and simmer for 5 minutes
Add pasta and cook for 7-8 minutes or until al dente.
Season with salt and pepper to taste.

To speed up the process and make prep easier I used the following products: minced garlic in a jar, parsley flakes, thyme flakes, and canned, slice carrots


  1. I make chicken soup that I simmer all day long! I'm impressed that you make it so quickly.

  2. This looks AMAZING and so warm and delicious for winter evenings.

  3. Thanks for sharing this delicious looking soup. Chicken noodle is just the best on cold days like we are having here. Have a fantastic rest of your day.
    Dentist Philadelphia