Homestyle Chicken Noodle Soup
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.62 out of 5 stars
(26)
Ingredients
8 servings
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 large carrots, peeled and sliced thin
- 2 ribs celery, finely chopped
- 2 cloves garlic, minced
- 16 cups (3840 ml) chicken stock
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon black pepper
- 2 to 2½ cups cooked chicken, chopped or shredded
- 12 ounces egg noodles
- ¼ cup minced fresh parsley
- 1 tablespoon salt, or to taste
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
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.
You can cook the chicken meat yourself (I use 1 to 2 pounds of chicken breasts or thighs if I go this route), or use a store-bought rotisserie chicken instead. Feel free to substitute some or all with dark meat, if you prefer it.
I think egg noodles are best here, but you can use any other type of noodle you prefer.
Chicken noodle soup can be frozen in an airtight, freezer-safe container for up to 6 months.
Serve with your favorite dinner rolls or crusty ciabatta bread.
Recipe adapted from The Best Soups and Stews by America’s Test Kitchen
