Hearty Chicken Noodle Soup
Craving a hot bowl of hearty homemade chicken noodle soup? This simple recipe is made with two types of noodles, precooked chicken and loaded with veggies. Perfect for a cold day or any time you're under the weather.
Equipment
- Large Dutch Oven or Stock Pot I absolutely LOVE my 9-qt. Le Creuset Dutch Oven!
- Cutting Boards This 3-board set are the ideal cutting boards for any kitchen!
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots chopped (approximately 3 large carrots)
- 1 cup celery chopped (approximately 3 large ribs)
- 1 cup yellow onion diced (a medium onion is ideal)
- 2 cups cooked chicken like store-bought rotisserie chicken
- 12 cups water
- 3 tablespoons chicken bouillon
- 2 teaspoons dried parsely
- 1 teaspoon ground pepper
- 8 oz. thin egg noodles (like New Mill Kluski) about 1/2 package
- 8 oz. extra wide egg noodles about 1/2 package
Instructions
- In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Add the chopped carrots, celery and onion and sauté for 5-7 minutes or until the onions are translucent.
- To the sauteed vegetables, add the water, chicken and bouillon. Stir. Heat over medium heat and bring the liquid to a low boil. This will take about 8-10 minutes.
- Once the liquid is boiling, add the noodles, pepper and parsely. Keep the heat at medium and simmer for 10-12 minutes or until noodles are cooked to al dente.
- Remove from heat. Let cool for 5-10 minutes before serving.
Notes
Store any leftovers in an airtight container and refrigerate. Refrigerated, leftovers will keep for 5-7 days.
Nutrition
Serving: 1gCalories: 478kcalCarbohydrates: 69gProtein: 21gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 110mgSodium: 530mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!