Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
At the time of this post, it is either the first day of autumn/fall, or the day before!!!! Hallelujah!!! The reason I am unclear on this is because my paper calendar says the first day of fall is Semptember 22, but online it says the first day of fall is the 23rd, so, it has arrived, nevertheless. This Classic Homemade Chicken Noodle Soup is the absolute perfect recipe for the first day of fall. So, grab your ingredients today and make it just in time for fall and savor the coziness.
I’m not trying to brag, really, I am not, but my recipe for Classic Homemade Chicken Noodle Soup ROCKS! It is so freaking good and, oh, so comforting, especially on a chilly fall or winter day. I’m going to make a confession, I don’t make this recipe strictly in the fall and winter months, I make it all year round, but more so in the autumn and winter months.
Besides old fashioned fried chicken, is there anything more classic than chicken noodle soup? I think not! It is warm, cozy and comforting, and, apparently, is good for us when we are under the weather.
Most of the time involved in this recipe is cook time, so it’s not too time consuming.
HELPFUL HINTS FOR CLASSIC HOMEMADE CHICKEN NOODLE SOUP
This recipe can be made with either the meat from a rotisserie chicken, or boiled chicken breast. I’ve done it both ways and, at one time, I preferred rotisserie chicken, as it adds another dimension of flavor, but lately I’ve been using chicken breast and loving it. So, try it both ways and you decide which you like best.
In the past, I have used egg noodles for this soup, but I have found over time that I strongly prefer plain ‘ol spaghetti noodles. When adding them to boiling water, I break the length of the noodles into thirds.
- Spaghetti noodles
- Meat from a rotisserie chicken, or 3 boiled chicken breasts, shredded or diced
- Yellow onion
- Baby or matchstick carrots
- Celery seed
- Dried rosemary
- Herbs de Provence
- Dried oregano
- Cavender’s Greek seasoning
- Dried parsley
- Ground sage
- Kosher salt
- Freshly ground black pepper
- Fresh garlic
- Orrington Farms powdered broth base – chicken
- Bay leaves
- Chicken broth
OTHER RECIPES TO ENJOY
If you are one of those who thinks a comforting dessert should follow a good meal, try this delectable CHEESECAKE WITH BROWN BUTTER COOKIE CRUST. You can even top it with this CHERRY SAUCE, if desired.
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**
I use an All-Clad slow cooker and, to me, it is worth every penny.
If you choose to make the air fryer potatoes, this is the air fryer that I use.
- slow cooker
- 3 Boiled chicken breasts or meat from 1 rotisserie chicken, shredded
- 16 ounces Thin spaghetti noodles broken into 1/3's lenghwise, cooked per package instructions
- 1/4 cup EVOO
- 1 Yellow onion diced
- 1/2 bag Baby carrots diced, or use matchstick carrots
- 2 stalks Celery (include the leaves) strings removed, diced
- 1/2 teaspoon Celery seed
- 1 teaspoon Dried rosemary
- 1 teaspoon Herbs de Provence
- 1 teaspoon Dried oregano
- 2 teaspoons Cavender's Greek seasoning
- 1 1/2 teaspoon Dried parsley
- 1/2 teaspoon Ground sage
- 1 1/2 teaspoons Kosher salt
- 30 grinds Freshly ground black pepper
- 3 cloves Fresh garlic grated
- 3 Tablespoons Powdered chicken broth base I use Orrington Farms – Amazon
- 2 Bay leaves
- 32 ounces Chicken broth I typically use bone broth, organic
- 32 ounces Water
- Boil chicken and shred or cut into small cubes. If you are using a rotisserie chicken, remove the meat and shred. Set aside.
- Break the spaghetti noodles into 1/3's, lengthwise. Cook per package instructions. Drain in a colander and run under cold water until the noodles are cool. Set aside.
- Dice all veggies. Set aside.
- In a pan, heat EVOO on medium-high heat. Add the diced onion, carrots, celery, celery seed, dried rosemary, herbs de Provence, dried oregano, Cavender's seasoning, dried parsley, ground sage, Kosher salt and freshly ground black pepper. Cook until veggies start to get tender, about 5 minutes.
- Turn the heat to medium and add the garlic. Cook for 1 minute and then remove the pan from the heat.
- Pour this into a slow cooker.
- Once the veggie/seasoning mixture is in the slow cooker, add the powdered chicken broth base, chicken broth, water and bay leaves.
- Cook in the slow cooker on low for 4 hours.
- After cooking for 2 hours, add the cooked noodles.
- Test seasonings about 1/2 way through cooking time. Adjust, if needed.