Classic Chicken Noodle Soup
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
0 out of 5 stars
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Ingredients
6 servings
- 2 Tbsp. olive oil or butter
- 1 large onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, peeled and minced (about 2 tsp.)
- 8 cups good chicken stock
- 2 bay leaves
- 1 1/2 tsp. chopped fresh thyme (or 1 tsp. dried)
- 1 1/2 tsp. finely-chopped fresh rosemary (or 1 tsp. dried)
- 3 cups cooked shredded chicken
- 3 cups egg noodles (homemade or dried)
- salt ‘n’ freshly-ground black pepper
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Preparation
Step 1
In a large pot, heat olive oil (or butter) over medium-heat. Add onions, carrots, celery and garlic, and saute for 8-10 minutes or until onions are translucent.
Step 2
Add in the chicken stock, bay leaves, thyme, and rosemary and bring to a boil. Reduce heat, and simmer for 30-45 minutes (or until veggies are completely soft). Add in chicken, then season to taste with salt and (lots of!) freshly-ground black pepper.
Step 3
Meanwhile, fill a medium-sized pot with water and add at least 1 Tbsp. salt, then bring to a boil. Add noodles (fresh or dried) and cook according to package instructions until al dente. Drain, then add the noodles to the soup pot. Remove bay leaves, then serve.
Step 4
(Optional: If you like a less-brothy soup, feel free to cook the noodles in with the soup broth. I get annoyed when they soak up all of that delicious broth, but others may like a chunkier soup.)
Step 5
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