This homemade chicken noodle soup recipe is a great one to have on hand. I love whipping up a batch of this for lunch on a rainy day or when I am a little under the weather. Homemade soup tastes so great because you made it-make a batch for yourself today!

Ingredients: ($1.56 per serving)
1 chicken breast
3/4-1 cup of diced carrot
1/2 cup of chopped onion
1/4-1/2 cup of diced celery
1 cup of egg noodles
1 can (14 oz.) of vegetable broth
1 large can of chicken broth
1 bullion cube
1 tablespoon of butter
Italian Seasoning

Begin by poaching your chicken breast in a small stock pot. Place your chicken breast, bullion cube, 1/4 tsp. of salt and pepper, and 1/2 tsp. of Italian seasoning into the pot. Cover with enough cold water to cover the chicken breast by about an inch. Place pot onto stove. Set to medium. Bring to a boil, reduce heat to simmer and simmer for about 2-4 minutes. Once you have poached your chicken, shred using two forks.

To start the soup, place carrots, onions, and celery into a large stock pot with one tablespoon of butter. Sautee vegetables over medium heat until the onions just begin to turn translucent. Once your vegetables have sauteed, add the entire can of vegetable broth to your pot. Let simmer for about 10 minutes.

While the vegetables have been cooking, your chicken should be poached and shredded. Go ahead and add the chicken and egg noddles to your large pot. At this time, add about half of the container of chicken broth. Bring to a boil. Reduce heat to low and cook for another 10-15 minutes, stirring occasionally and adding more chicken broth as needed. This would also be the time to test your broth, adding any additional salt or pepper if needed.

Once your noodles are cooked, vegetables slightly softened, you are ready to eat! Enjoy this warm and yummy homemade chicken noodle soup. This recipe is enough for 4 and comes out to about $1.56 per serving. You can’t beat that!

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