Homemade Chicken Noodle Soup
Nothing else is quite as comforting as a hot bowl of homemade chicken noodle soup made with fresh, simple ingredients in the winter.
Ingredients
- 2 tablespoons unsalted butter, or olive oil
- 1 medium yellow or white onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2-3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
- 8 cups chicken stock, or broth
- salt and pepper, to taste
- 2 pounds chicken breasts or thighs, about 3 cups, shredded
- 2 ½ cups wide egg noodles, about 8oz
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Directions
- In a large stock pot or Dutch oven, melt the butter or heat the oil (whichever you prefer to use) over medium heat. Add the diced onion, carrot, and celery and cook until softened, 5-7 minutes.
- Add the minced garlic, bay leaves, and thyme. Cook another minute until fragrant.
- Pour in the stock/broth and bring to a simmer. Add salt and pepper to taste. Depending on the stock or broth that you use, you may need none, or a lot. If using a salt free broth or an unsalted stock, I would start with about 1 teaspoon of salt and a ½ teaspoon of black pepper and go from there.
- Submerge the chicken and cook, covered, until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken and allow it to cool slightly. Add the noodles to the pot and cook, uncovered until the pasta is al dente.
- While cooking the noodles, shred the chicken. When the noodles are about done, add the chicken back into the pot to reheat it.
- Remove the pot from the heat and stir in the parsley and lemon juice, add more salt and pepper to taste if needed, and serve.
Notes
1) If you use a stock that’s been concentrated or condensed, you may need to cut it with water. I would start with 4 cups stock to 3 cups water and taste it with everything added through step 3. If it’s too concentrated still, add the last cup of water. If it tastes a little weak, add another cup of stock.
2) Making the soup ahead of time, or making a large batch with the goal of freezing it in mind? Cook and store the pasta separately or wait until you need it. The noodles will soak up a ton of the liquid and leave the soup broth a little lacking for volume or become mushy when frozen in the soup.
3) Looking for a really fast recipe? Get some broth from the store, a rotisserie chicken, and egg noodles from the cooler section instead of the dried noodles. You can throw everything together in about 15 minutes or so. Half of the cooking time is just cutting the veggies and cooking them until soft. Then simply add the broth until it’s simmering, toss in the noodles and shredded rotisserie for a few minutes and it’s ready to serve.
Nutrition
Serving: 1bowlCalories: 483kcalCarbohydrates: 33gProtein: 52gFat: 15gSaturated Fat: 5gCholesterol: 156mgSodium: 795mgPotassium: 1289mgFiber: 2gSugar: 9gCalcium: 54mgIron: 2mg
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