Chicken Noodle Soup
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
This classic homemade Chicken Noodle Soup recipe is made from scratch with chicken, vegetables, broth and noodles, and is ready in under an hour. Use a store-bought rotisserie chicken to save even more time!​
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Cuisine: AMERICAN
Author: MICHELLE
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Recipe
INGREDIENTS
INSTRUCTIONS
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Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
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Add the chicken stock, bay leaves, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat slightly, and allow the soup to slow boil until the vegetables are tender, about 10 minutes.
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Stir in the egg noodles and cook until tender, about 10 minutes. Stir in the parsley and chicken and cook for an additional 5 minutes. Stir in the salt and then adjust the seasonings, adding more salt or pepper as needed. Remove the bay leaves and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
2 tablespoons vegetable oil
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1 onion (finely chopped)
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2 large carrots (peeled and sliced thin)
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2 ribs celery (finely chopped)
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2 cloves garlic (minced)
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16 cups chicken stock
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2 bay leaves
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½ teaspoon dried thyme
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½ teaspoon dried oregano
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2 to 2½ cups cooked chicken (chopped or shredded)
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12 ounces egg noodles
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¼ cup minced fresh parsley
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1 tablespoon salt (or to taste)
Tips, Tricks and Notes
1. A few quick tips and suggestions for making the best bowl of chicken noodle soup possible!
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2. When you chop the onion, celery and carrot, try to make the pieces as uniform as possible so that they cook evenly and you don’t end up with some firm and some mushy. That’s the worst!
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3. If you have homemade chicken stock, by all means, use it! If not, a really good, organic chicken stock with a small list of ingredients will do wonderfully here.
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4. You can cook the chicken meat yourself, or use a store-bought rotisserie chicken instead. Feel free to substitute some or all with dark meat, if you prefer it (I do!).
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5. I think egg noodles are best here, but you can use any other type of noodle you prefer.
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6. Serve with your favourite dinner rolls or crusty ciabatta bread.
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7. Recipe adapted from The Best Soups and Stews by America's Test Kitchen
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STORING, FREEZING, AND REHEATING
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Storage: The soup can be kept in an airtight container in the refrigerator for up to 4 days.
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Freezing: Chicken noodle soup can be frozen in an airtight, freezer-safe container for up to 6 months. Thaw in the refrigerator overnight.
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Reheating: Whether reheating refrigerated or frozen soup, the noodles can soak up extra broth with sitting, so you may need to add a little bit more broth or water when you reheat the soup. You can warm it in the microwave or on the stove over low heat.
Nutrition Facts
Servings: 8 Servings | Calories Per Serving: 181 KCAL
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% DAILY VALUE
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FAT: 7G
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SATURATED FAT: 3G
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CHOLESTEROL: 18MG
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SODIUM: 352MG
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POTASSIUM: 322MG
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CARBOHYDRATES: 20G
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SUGAR: 4G
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PROTEIN: 8G
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VITAMIN A: 1445%
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VITAMIN C: 4.5%
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CALCIUM: 20%
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IRON: 0.9%