Classic Chicken Noodle Soup
Tender vegetables, egg noodles, and shredded chicken in a clear, savory broth.
Equipment
- Large pot
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil or unsalted butter
- 3 ribs celery diced
- 3 large carrots peeled and diced
- 1 medium onion diced
- 2 cloves garlic minced
- 10 cup low sodium chicken broth
- ½ tsp Italian seasoning
- ¼ tsp salt
- ½ tsp black pepper
- 4 cup dry egg noodles about 5 oz
- 3 cup shredded cooked chicken rotisserie or poached, skin removed
Instructions
Cooking
- Soften the base. Warm the oil in a large pot over medium high heat and cook the celery, carrots, onion, and garlic 6 to 7 minutes until tender.
- Season the broth. Add the broth, Italian seasoning, salt, and pepper, bring to a boil, then lower to a steady bubble.
- Boil the noodles. Add the noodles and cook 8 to 10 minutes until al dente.
- Warm the chicken. Remove the pot from the heat, fold in the cooked chicken, and rest 3 minutes until hot, at 165 degrees F.
- Finish. Taste, adjust the seasoning, and serve right away.
Notes
Substitutions: Use butter for the oil, or small pasta or rice instead of egg noodles.
Tips: Cook the noodles only until al dente and add extra broth when reheating leftovers.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze without noodles for up to 3 months.