Homemade Instant Chicken Noodle Soup (Guest Post)
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 whole onion
  • 1 whole parsnip
  • 3 carrots, peeled and diced into small pieces
  • ¾ pound chicken cutlets, cut into small pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 3 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 (3-ounce) packages ramen noodles (discard spice packet)
  • 10 cups water
  1. In a large pot, combine all the ingredients besides for the ramen noodles and bring to a boil over high heat. Lower the soup so that it is simmering and cook for one hour and 30 minutes.
  2. Turn the fire off and add ramen noodles. Cover pot and let sit for 5 minutes. Mix well and serve.
Picky Kid Alert:
  1. I leave the onion and parsnip whole so it can be easily removed after giving the soup a lot of flavor. My kids don’t mind the regular “Tradition soup vegetables” but if yours do, put the vegetables in a mesh cooking bag that you can remove after cooking. The corn and peas really give off a lot of flavor, so don’t leave them out.
Freezer Friendly:
  1. The noodles will get very mushy if you freeze them, however before adding the noodles, you can freeze some soup for another time. When reheating, simply add noodles after bringing to a boil.
Recipe by Overtime Cook at http://overtimecook.com/2015/01/20/homemade-instant-chicken-noodle-soup-guest-post/