Homemade Chicken Soup

Each year as the weather is transitioning from cold temperatures to warm, I always seem to catch some kind of cold or suffer from allergies. Sore throats and congestion make it almost impossible to actually enjoy a meal, so I had to figure something out in order to fuel my body. This homemade chicken soup recipe has helped me feel so much better – it is warm, hearty, and oh so delicious!



  • 3 boneless, skinless, chicken breasts
  • 12 oz. egg noodles
  • 3 stalks of celery
  • 4 large carrots
  • 1/2 large onion
  • 1 teaspoon minced garlic
  • 16 oz. low sodium chicken broth
  • olive oil (1 tablespoon)
  • dried oregano (1/2 teaspoon)
  • dried basil (1/2 teaspoon)
  • salt and pepper


  • pour olive oil into a large pot and turn stove on to medium
  • season chicken with a pinch of salt and pepper, and half of the oregano and basil
  • add chicken to the pot; cook thoroughly until it reaches an internal temperature of 165 degrees Fahrenheit
  • while the chicken is cooking, dice up the carrots, celery, and onion
  • remove the chicken and set aside to cool
  • add the onion, garlic, carrots, and celery to the pot
  • cook until vegetables are tender
  • while the vegetables are cooking, shred the cooked chicken breasts
  • add the broth, chicken, and noodles to the pot with the vegetables
  • add the remaining oregano and basil
  • add salt and pepper to taste; add water if necessary to cover everything
  • cook on medium-low heat until noodles are tender, making sure not to overcook (approximately 20-25 minutes)


This recipe has recently become a go-to for me, so I hope you enjoy it as much as I do!

With Love, Jeni


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