Chicken Noodle Soup
This comforting chicken noodle soup is a warm and hearty classic that is sure to bring a sense of coziness to your table. A delicious combination of tender chicken, savory vegetables, and flavorful herbs simmered in a rich chicken stock creates a nourishing and satisfying dish perfect for any time of year. With simple ingredients and easy steps, this homemade soup is a comforting go-to for chilly nights or when you need a soul-soothing meal. Enjoy a bowl of this homemade chicken noodle soup and feel all the warmth and comfort it brings with every spoonful.
— Constant Cookbook
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 large carrot, peeled and sliced ¼-inch thick
- 1 stalk celery, sliced ¼-inch thick
- 2 quarts (8 cups) chicken stock
- 2 to 2½ cups cooked and shredded chicken breast meat (about 2 chicken breasts)
- 2 cups (3 ounces) egg noodles
- ¼ cup minced fresh parsley
- Salt and fresh ground black pepper, to taste
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
6 to 8 servings
Nutrition
- Calories: 181 kcal
- Carbohydrate Content: 20 g
- Protein Content: 8 g
- Fat Content: 7 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 18 mg
- Sodium Content: 352 mg
- Sugar Content: 4 g
- Serving Size: 1 serving
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