Chicken Noodle Soup
This homemade Chicken Noodle Soup Mix is a cozy pantry staple made with dried veggies, egg noodles, and savory chicken bouillon—just add water or broth and simmer. Perfect for quick comfort meals, sick days, or gifting, it turns a simple jar into warm, nourishing soup in minutes.
Equipment
pint
Ingredients
- ¾ cup dried egg noodles
- ¼ cup dried carrots
- 2 Tbsp dried celery
- 2 Tbsp dried onion
- 2 Tbsp chicken bouillon powder
- 1 Tbsp dried parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp turmeric optional, for color & cozy vibes
Instructions
- Add contents of the jar to a pot.
- Add 6–7 cups water.
- Add 1–1½ cups cooked chicken
- (or raw chicken breast/thighs — see note below).
- Bring to a gentle boil, then reduce to a simmer.
- Simmer 15–20 minutes, stirring occasionally, until noodles are tender.
- Taste and salt if needed.
- Serve with crackers, bread, or the quiet satisfaction of not opening a can.
- Using Raw Chicken (Optional)
- Add 1 lb raw chicken breast or thighs with the water.
- Simmer 25–30 minutes until chicken is fully cooked.
- Shred in the pot, return to heat 5 minutes, serve.
Notes
Shelf life: 6–9 months in a cool, dry pantry
Makes: About 4 hearty servings
Freezer-friendly: Soup freezes beautifully once cooked
Low-sodium option: Use reduced-sodium bouillon and salt to taste at the end