Homemade Chicken Noodle Soup

Hey, Embarquers,

I’m quite excited to share this new recipe of a household staple, chicken noodle soup. There are few things better than a big bowl of homemade soup on a cold winter day.

This was a bit of a trial and error and adapting different recipes, but I think this turned out quite delicious.

Embarque & Co’s Homemade Chicken Noodle Soup

  • Serves 8-10



  • 3- 48 oz containers of Free Range Organic Chicken Stock
  • 10 oz Wide Egg noodles
  • 2 cups of cubed or pulled chicken
  • 1.5 cups of chopped celery
  • 1.5 cups of chopped carrots
  • 1 medium onion chopped
  • 8 oz sliced mushrooms (optional)
  • 6 cloves of fresh garlic minced
  • 7 bay leaves
  • 12 thyme sprigs (de-twigged)
  • A handful of fresh basil (ripped)



  1. Pour the chicken stock into a large pot on the stove, and bring to a boil
  2. Chop the chicken, celery, carrots, onion, mushrooms, garlic, and basil


3. Add the noodles to the chicken stock and boil until al dente (~4 minutes)


4. Turn down the heat to low and add in the remaining ingredients


5. Keep the mixture at a simmer for an hour stirring occasionally


6.) Devour 😉 (this is always delicious with saltine or butter-flavored crackers)


I store this soup in quart containers in the freezer making it easy to pull out two servings at a time (and always keep one in the fridge for a quick meal).


With Love,


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