Homemade chicken noodle soup and potpie can be made a variety of different ways. Over the decades, I’ve tried various versions, but my favorite is still the classic that my Mom used to make. The following recipe is very versatile. You can use egg noodles, potpie squares, or bow ties. You can add vegetables like diced potatoes, sliced carrots, chopped celery, and diced onion. Whatever you and your family prefer.
When we make Chicken Soups we like to serve homemade cornbread muffins along with it. Makes for a very hearty and filling meal. This soup will freeze well too. I like to pour it (once cooled) into glass mason jars leaving 1 1/2″ of space at the top of the jar. Place the lid and ring on the jar. I store 2-3 jars at a time in my upright freezer. You can freeze in plastic freezer containers too. When it comes to thawing…thaw for 4-6 hours or overnight in your refrigerator. Then reheat and enjoy.
Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.
For this recipe I used the Selefina Parsley Flakes and the Selefina Dill Weed. If you’ve never tried any of the Selefina spices or spice mixes…you’re really missing out! They’re premium spices and packed full of flavor. They’re a staple in my pantry and I use them all of the time.
Mom’s Homemade Chicken Bow Tie Soup Recipe
12 oz. Bag of Bow Tie Pasta
2 Tbsp. Butter
1 lb. Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
1/4 cup diced celery
1/4 cup sliced or diced carrots
1 small onion, finely chopped
3 large white potatoes, peeled and diced
6 cups Reduced Sodium Chicken Broth
1 tablespoon Selefina Parsley Flakes
1 pinch of Selefina Dill Weed
Salt and Ground Black Pepper to Taste
Melt butter in a large saucepan over medium-high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned, about 5 minutes. Add vegetables (see above) and chicken broth, season with parsley flakes, dill weed, salt and ground black pepper. Cover and heat until boiling. Reduce heat and simmer for 10-15 minutes or until vegetables are tender and chicken is fully cooked. Increase heat to medium. Stir in uncooked bow tie pasta. Cook, uncovered for 11 to 13 minutes or until noodles are tender, stirring occasionally. Remove from heat and serve.
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I always make soup when i have a whole chicken – from the different parts. I don’t always add pasta to it,
I make soup a few times a year using leftover roast chicken. i would like to try your recipe with the parsley and dill.
This soup looks and sounds so good. I have never made soup in my life and I am old 🙂
My sister in law makes something like this but she sues Reames Homestyle Frozen Egg Noodles and it gets so thick and rich. She always has container so everyone can take some home.