Chicken Noodle Soup


  • 1 Tbsp. vegetable oil

  • 3 large carrots, diced

  • 4-5 stalks celery, diced

  • 1 large, onion, diced

  • 3-4 cloves of garlic, finely diced

  • 4 cups chicken stock (see Chicken Stock recipe)

  • 2 cups chicken broth

  • 10 oz. Egg Noodles (About 1+1/4 cups – Fresh is best!)

  • 2 tsp dry dill weed or 2 Tbsp. fresh chopped dill

  • 3 Tbsp. fresh chopped parsley

  • 1 Tbsp. salt

  • 1/4 tsp black pepper

  • Dash of crushed red pepper

  • Juice from half a lemon (About 1-2 Tbsp.)

  • 3 cups shredded roasted (rotisserie) chicken

  1. On medium high heat sauté the carrots & celery for 3 minutes in 1 Tbsp. of vegetable oil in a large soup pot.

  2. Add in the diced onions and continue to sauté for 5 mins until the vegetables start to soften.

  3. Add in the finely diced garlic and sauté for additional minute until fragrant.

  4. Turn the heat to medium high and add in the homemade stock & additional broth (you can also just use 6 cups of chicken broth).

  5. Allow the soup to come to a low boil and add in the egg noodles. (I was able to use fresh egg noodles here, but frozen or store-bought egg noodles will be fine.)

  6. Turn the heat back down to medium low and let the noodles cook according to the package instructions (usually 8-10 minutes).

  7. While the noodles cook at a low boil, add in the dill weed, fresh parsley, salt, pepper and crushed red pepper.

  8. Once the noodles are cooked, turn the heat to low and add the juice from half a lemon.

  9. Add the shredded chicken to the soup and stir all to combine.

  10. Let the soup sit for 20 mins to let all the flavors meld (if you can wait that long!)

  11. Serve with crusty bread, biscuits, oyster crackers, saltines, etc. and garnish with fresh parsley.

 

I'm a sucker for all things chicken noodle soup. The first question I ask when dining out is, "what's the soup of the day'?" If I hear chicken noodle, you can bet I'm ordering myself a bowl. It could be a 90 degree humid, Summer day but I'll never pass on the best soup of all.


I can remember as a kid falling in love with Campbell's Chicken Noodle soup when my dad worked night's and he would wake up and heat up a bowl for me before I left for afternoon kindergarten. Of course now, I prefer some seasoning and extra veggies but my point being that this soup holds a dear spot close to my heart. Next to ginger ale, it's the best thing to help cure an upset belly, and the hearty chicken stock can automatically cure the common cold.


I love changing up the noodles each time as well. My mother-in-law provided me the noodles used in the pictures above. Fresh, homemade egg noodles. Oh my gosh - they were so amazing. I've also used wide egg noodles, rotini pasta, cavatappi, and even shell pasta. Or splashing in a 1/2 cup of cream or half n' half to make it a creamy chicken noodle! Yum! There are so many different versions and ways to make chicken noodle soup, but this is recipe I come back to time after time.

What other seasonings or noodles do you like to use for your chicken soup? Let me know in in the comments!


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