Homemade Chicken Noodle Soup
A comforting and flavorful homemade chicken noodle soup that's perfect for chilly days.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 3 carrots, peeled and sliced (about 2 cups)
- 2 ribs celery, sliced (about 1 cup)
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth (or stock, Swanson Unsalted recommended)
- ½ cup dry sherry
- 1 teaspoon ground black pepper (or to taste)
- 1 teaspoon dried parsley (or 2 tablespoons chopped fresh)
- 1 teaspoon Parisien Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil, & white pepper)
- 3 bay leaves
- ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
- ½ teaspoon ground nutmeg
- 3-4 teaspoons chicken granules (see note)
- 4 cups diced cooked chicken (cut into bite-size pieces, rotisserie chicken works great)
- 8 ounces dry egg noodles
Instructions
Preparation
- Heat the olive oil and butter in a heavy-bottomed soup pot or Dutch oven over medium-low heat.
- Once hot, add the carrots and celery. Sauté for 3 minutes.
- Add the onion and sauté until it turns translucent.
- Mix in the garlic and sauté for an additional 30 seconds.
Cooking
- Add all other ingredients except the noodles.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
- Stir in the noodles, bringing it back to a boil.
- Lower the heat and let it simmer for 20-25 minutes.
- Don’t forget to remove the bay leaves before serving!
Notes
Use leftover rotisserie chicken for quick preparation. Adjust the seasoning to your taste. For extra flavor, simmer the broth with a few chicken bones while cooking. If freezing, consider storing the noodles separately to keep them from becoming mushy.