Chicken Noodle Soup
A comforting classic that combines tender chicken, hearty vegetables, and delicious egg noodles in a flavorful broth, perfect for cold days or when you're feeling under the weather.
Ingredients
For the Soup
- 2 tablespoons olive oil or butter
- 3 ribs celery, diced
- 3 large carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 10 cups chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 4 cups dry egg noodles
- 3 cups rotisserie chicken meat or chicken breasts
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the celery, carrots, onions, and garlic. Sauté for 6-7 minutes until softened.
- Pour in the chicken broth and add the Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a gentle bubble.
- Add the uncooked egg noodles and cook for 8-10 minutes, or until they are al dente. If using raw chicken breasts, add them now with the noodles.
- Once cooked through, remove the chicken, chop it into bite-sized pieces, and return it to the pot.
- Remove the soup from the heat and stir in the chicken meat. Serve immediately.
Notes
Chicken Noodle Soup is best served hot. Garnish with fresh parsley if desired. Pair with crusty bread or crackers for a complete meal. For storage, let cool and place in an airtight container. Stays good for 3-4 days in the fridge or freeze for up to 3 months. For extra flavor, try roasting the chicken before adding it to the soup. Feel free to add more vegetables like peas or corn. Adjust seasoning to taste. Consider using homemade chicken stock for a richer flavor.