Perfect for a cold day, easy to make, and better than that canned stuff : it’s my homemade chicken noodle soup! It has all the flavors of home and love and tastiness. My husband says this is the best chicken noodle soup he has ever had, and I think it’s the best one for me too!
I used diced frozen chicken for our soup because it’s so much easier than having to cut up chicken and cook it from being raw. You can make this with fresh chicken, just will take a little longer to cook through in the pot. If you cook 2 whole chicken breasts in the pot, it will take about 40 mins longer. If you cut the chicken into smaller pieces before adding to the pot, it will still take about 20-30 mins longer. The diced frozen chicken I use is already fully cooked, just needs to be heated through in the pot. You can use rotisserie chicken too, just shred or cut up what you need and add it to the pot.
I used baby carrots for the recipe, you can also chop up and peel full size carrots for the recipe, you will need 2 carrots. If you use a Vidalia or sweet onion for the recipe, you don’t need to add the shallots to the recipe. I added the shallots because I used a white onion. The shallots add a sweetness that the white onion is missing.
If you want to make this vegetarian or vegan, sub out the chicken stock for vegetable broth, the butter for olive oil, wide egg noodles for egg-free wide noodles and the chicken for vegan chicken or baked tofu. With all of these ingredients, whether it’s made with chicken or meat-free, it’s going to be delicious 😋