Chicken Noodle Soup

         Name one person who does not like Chicken Noodle Soup! This type of soup is absolutely perfect for anytime! This one, this recipe is the best I have ever eaten! I could not fully believe it when I tasted it.

We were at my sister’s place, if anyone is making my soup it would be her right? Wrong! She showed me up right then and there. Rightfully so. The soup has the perfect blend of noodles and carrots, onions and broth. The seasonings add the perfect additional flavor to up the soup a notch or three.

            And boy, was I surprised that this could be made and ready to eat in under an hour. Fresh, homemade chicken noodle soup, in under an hour! I am just amazed!

This is seriously Classic Chicken Noodle Soup, the way it was meant to be. You will be amazed also, once you make this today!

Frequently Asked Questions:

            Can I freeze this soup?

This soup can be made and frozen. Once the chicken noodle soup is completely cooled, place it into an airtight container and it will be good in the freezer for 3 months. It can be kept in the refrigerator for 3 to 4 days.

            How do I reheat the Soup?

When you want to heat the soup, add some Chicken broth to the soup. I will prevent the soup from becoming mushy.

            Can I add anything to give it more flavor?

There is no need to add more flavor. You could add some variety though. If you want a creamy Chicken Noodle Soup, add some heavy cream to the broth. You could add lemon slices to make it a Lemon Chicken Soup.

            Should I serve anything with the chicken?

This is a one pot meal. You do not need to make any side dishes to go with it. I know some like to have a loaf of crusty bread to dip in the broth.

What do you need to make Chicken Noodle Soup

            4 pounds chicken, cut up or shredded

            1 tbsp vegetable oil

            2 yellow onions, diced

            1 large carrot, sliced

            2 quarts water

            2 bay leaves

            1 rib celery, sliced

            1 tbsp garlic

            ⅓ tsp dried Thyme

            ¼ cup fresh parsley

            Salt and pepper to taste

            16 0unces egg noodles, cooked to directions

How to make Chicken Noodle Soup

FIRST STEP:

Cut the chicken into pieces

Dice the onion

Peel and slice the carrot

Slice the celery

SECOND STEP:

Add oil to a Large Dutch oven and heat on medium high

Add half of the chicken to the pot and cook thoroughly

THIRD STEP:

Remove the chicken and set to the side

Add the remaining chicken to the pot and saute that batch of chicken.

FOURTH STEP:

Add the celery, carrots and onions to the same pot and let saute for a few minutes

Boil 2 quarts of water

FIFTH STEP:

Add in the chicken and the bay leaves

Sprinkle and stir in the salt

Carefully add the remaining vegetables back into the Dutch oven

SIXTH STEP:

Simmer for 10 to 12 minutes

Add the egg noodles and simmer for 5 more minutes

Add salt and pepper to taste

SEVENTH STEP:

Remove the Bay leaves before serving

Sprinkle with fresh chopped parsley before serving.

Enjoy!

YUM!

Chicken Noodle Soup

Chicken Noodle Soup

Yield: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 4 pounds chicken, cut up or shredded
  • 1 tbsp vegetable oil
  • 2 yellow onions, diced
  • 1 large carrot, sliced
  • 2 quarts water
  • 2 bay leaves
  • 1 rib celery, sliced
  • 1 tbsp garlic
  • ⅓ tsp dried Thyme
  • ¼ cup fresh parsley
  • Salt and pepper to taste
  • 16 ounces egg noodles, cooked to directions

Instructions

FIRST STEP:

Cut the chicken into pieces

Dice the onion

Peel and slice the carrot

Slice the celery

SECOND STEP:

Add oil to a Large Dutch oven and heat on medium high

Add half of the chicken to the pot and cook thoroughly

THIRD STEP:

Remove the chicken and set to the side

Add the remaining chicken to the pot and saute that batch of chicken.

FOURTH STEP:

Add the celery, carrots and onions to the same pot and let saute for a few minutes

Boil 2 quarts of water

FIFTH STEP:

Add in the chicken and the bay leaves

Sprinkle and stir in the salt

Carefully add the remaining vegetables back into the Dutch oven

SIXTH STEP:

Simmer for 10 to 12 minutes

Add the egg noodles and simmer for 5 more minutes

Add salt and pepper to taste

SEVENTH STEP:

Remove the Bay leaves before serving

Sprinkle with fresh chopped parsley before serving.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 140mgSodium: 18mgCarbohydrates: 120gSugar: 8gProtein: 12g