Easy Homemade Chicken Noodle Soup
September 3, 2025
super easy
Growing up, Campbell’s Chicken Noodle Soup was always in our pantry- especially when someone was sick. But now that I am a mom, I just can’t bring myself to serve my kids a can full of preservatives. That’s why I created this homemade chicken noodle soup: the cozy, nostalgic flavor we grew up on but made with clean, real ingredients.
Every September, I make a big batch right at the start of the school year and stash it in the freezer. That way when the first colds of the season hit (because we know they will), I can pull out a jar and have warm, healing soup on the table in minutes. It’s the ultimate comfort food to “cure a cold or flu”, but also easy enough for busy weeknights.
Ingredient Preview:
Full Recipe Below
- organic butter
- organic carrots
- organic onion
- organic celery
- poultry seasoning
- M Salt
- organic chicken breast
- organic chicken broth
- Pacific Foods Cream of Chicken Soup
- Vermicelli
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Easy Homemade Chicken Noodle Soup
Equipment
- 1 large pan
- 1 cutting board
Ingredients
- 2 tbsp organic butter
- 3 organic carrots finely chopped
- 1 organic onion finely chopped
- 1 celery stick finely chopped
- 1 tsp poultry seasoning
- 2 tsp M Salt or your favorite blend of garlic, pepper and salt.
- 1½ lb organic chicken breast cut into really small cubes
- 64 oz organic chicken broth
- 5 oz cream of chicken soup I used Pacific Foods- it is really clean.
- 7 oz small noodles I use La Moderna Vermicelli- if you can't find this, break vermicelli up into small pieces
Instructions
- Heat a large pan over medium heat. Add in the 2 tbsp organic butter.
- Once melted, add in 3 organic carrots, 1 organic onion , 1 celery stick, 1 tsp poultry seasoning and 2 tsp M Salt.
- After 5 minutes add in the 1½ lb organic chicken breast. Cook through about another 5 minutes.
- Add in the 64 oz organic chicken broth and 5 oz cream of chicken soup.
- Bring to a boil and reduce to a simmer. Let simmer about 20 minutes.
- Add in the 7 oz small noodles. Let cook until noodles are tender. About 5 minutes.
- Serve immediately.
Storage and Freezer Tips:
Fridge: Store cooled soup in airtight glass jars up to 4 days.
Freezer: Bring to room temperature and portion into souper cubes or wide mouth mason jars. Place the lid on and store up to 2 months.
Pro Tip: If freezing, don’t add in the noodles. Reheat in a pan, bring to a low could and add the noodles in then if you want the perfect texture. Otherwise, cook until al dente and then freeze.
If you make the recipe, be sure to tag me @healthierhomemade.co
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