Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books
•
January 1, 2026
There’s a reason chicken noodle soup has endured for generations. Simple, nourishing, and deeply familiar, this version is built on a slow-simmered broth, tender chicken, and just enough noodles to make each bowl feel complete. It’s the kind of soup you crave when you’re under the weather and need something warm, steady, and comforting.
In a medium pot, combine the chicken breasts (3), water (4 cups), salt (1 Tbsp), and bay leaves (2–3 leaves). Bring to a gentle simmer and cook until the chicken is tender and fully cooked, about 15–20 minutes.
Remove the chicken from the pot and set aside to cool slightly. Chop into bite-size pieces. Reserve the cooking liquid.
Chop the carrots (2), celery (2 stalks), and onion (1 small) into similar-sized pieces so they cook evenly.
In a soup pot or Dutch oven, melt the butter over medium heat. Add the chopped vegetables and sauté for 2–3 minutes, just until slightly softened.
Add the chicken broth (4 cups) and the reserved chicken cooking liquid to the pot. Bring to a gentle simmer and cook until the vegetables are tender but not mushy.
Add the chopped chicken and egg noodles (2 cups). Simmer just until the noodles are barely tender. Turn off the heat immediately to prevent the noodles from overcooking and becoming soggy.
Ladle into bowls and finish with chopped parsley.
This soup is especially good with cornbread or classic saltines. For extra crunch, try baking the saltines briefly until toasted and crisp.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
