Ladies, if you’ve been reading my blog for long at all you know that lots of cooking intimidates me. I will be so scared to try a recipe until I finally do it and then realize it wasn’t all that hard in the first place!

I’ve noticed that a lot of homemade chicken noodle soup recipes seem complicated. Dealing with whole birds is just too much for me, and I honestly just want to do as little as possible. Even the cooking utensils used and the order of operations in some of the recipes stresses me out.

So, I’ve taken the liberty to combine some of the recipes I’ve found and put together a super easy recipe for you guys to throw together! This makes about 8 servings of soup.

Super Easy Chicken Noodle Soup

2 large boneless chicken breasts, fresh or frozen

8 oz. egg noodles, uncooked 

2 Tbs. butter 

1/2 sweet onion, diced

2 cloves garlic

2 stalks celery, minced

2 large carrots, sliced

1 tsp. salt

1/2 tsp pepper

1 tsp. thyme

2 cubes chicken bouillon 

Fill a large pot with 5 cups of water. Place the chicken breasts in the water and boil until chicken is cooked. While chicken is cooking, put the butter in a skillet and turn on medium heat. Add the onions, garlic and celery. Cook for 3-4 minutes, or until vegetables are translucent. Once chicken is thoroughly cooked, remove from the pot and set out to cool on a plate. Do not drain the water from the pot. Dump butter and veggies into pot and add carrots, seasonings and chicken bouillon cubes. Simmer for 10 minutes. While simmering, shred the chicken. Add chicken and noodles to the pot and simmer until noodles are soft. Serve.