Name: Easy and Delicious Comforting Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken tenderloins; 2 tbsp olive oil; Salt and Pepper to taste; 2 tbsp olive oil; 3 carrots, peeled and diced; 3 stalks celery, diced; 1 onion, diced; 32 oz chicken stock; 4 cups water; 1 bay leaf; 1 ½ cups elbow macaroni noodles; cooked according to package; salt and pepper to taste; Fresh dill or parsley as garnish

It doesn’t get any more comforting than a bowl of Homemade Chicken Soup on a cold blustery day. Thankfully my family loves this recipe all year long and yours will too!

This recipe has been updated since it first appeared in 2011 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

This is one of the earlier recipes I shared on my blog. I’ve been making this recipe for Homemade Chicken Soup for years. And I’m so glad that I finally got around to updating the photos and the post.

Here’s what the original photo looked like from seven years ago. It’s hard to even believe that I’ve been blogging for over ten years now. So much has changed and I’m glad for the changes.

I hope you’ll enjoy this recipe as much as my family does. There’s nothing more comforting than a bowl of chicken soup and a few grilled cheese sandwiches…all year round!

Tips for Making Chicken Soup

You can use a rotisserie chicken if you don’t have time too cook.
I sometimes like to cook my chicken in the crock pot and then dice it up to add to the soup. Leftover roast chicken is great too!
My family loves elbow pasta, but my favorite is to add cooked cheese tortellini or even cooked potato gnocchi.

Helpful Kitchen Tools

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Cast Iron Pan – I really do cook with these and love them. You can find tips for cleaning a cast iron skillet here.
Bamboo Spoon Set – these are my all-time favorite spoons to use when cooking.
Large Stock Pot
Vegetable Peeler – it took me years to find a vegetable peeler that actually works and is easy to use.

Ingredients

1 pound boneless, skinless chicken tenderloins
2 tbsp olive oil
Salt and Pepper to taste
2 tbsp. olive oil
3 carrots, peeled and diced
Celery, about 3 stalks, diced
1 onion, diced
32 oz chicken stock
4 cups water
Bay leaf, one
1 ½ cups elbow macaroni noodles; cooked according to package
salt and pepper to taste
Fresh dill or parsley as garnish

Instructions

How to make the chicken

Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides and season with salt and pepper. Cook the chicken until the juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite sized pieces. Set aside.

How to Make the Soup

Heat a large stock pot on medium heat on top of the stove. Add the remaining oil. Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.

Add the chicken stock, water and a bay leaf. Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 8 minutes.

How to Add the Noodles to Cooked Soup

Before adding the cooked noodles, taste the broth and add salt if needed. Add the noodles and chicken. Stir to combine and allow everything to simmer for a few extra minutes before serving.

How to Serve Homemade Chicken Soup

Serve this easy homemade chicken soup hot, garnished with fresh dill or chopped parsley. I like to also serve this recipe with homemade biscuits or a simple grilled cheese sandwich. This soup is a meal in itself because of the vegetables and pasta.

More Delicious Easy Soup Recipes

French Onion Soup – with VIDEO
Pasta Fagioli Soup – made in the crock pot.
Potato Corn Chowder
Beef Barley
Chicken Noodle Soup