Chicken Noodle Soup
A classic soup recipe that will keep everyone coming back for seconds (and thirds!)
Servings: 8
Ingredients
- 1 pound cooked chicken about 2 ½ cups, cubed or shredded
- 1 tablespoon olive oil
- 2 ½ cups chopped carrots about 2-3 large
- 2 ½ cups chopped celery about 3-4 stalks
- 1 ½ cups chopped onion about 1 large
- ¾ teaspoon pepper
- ½ - 1 teaspoon salt to taste
- ¾ teaspoon thyme
- 2 teaspoons minced garlic
- 6 cups chicken stock see note
- 4-6 cups water see note
- 1-2 teaspoons broth base and seasoning optional, see note
- 3 cups egg noodles
Instructions
- Heat olive oil in a soup kettle over medium heat.
- Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic.
- Cook over medium heat until softened, about 10 minutes, stirring often.
- Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken.
- Increase the heat, bringing to a boil.
- Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente.
- Check the flavor profile of your soup. If needed, add broth base or bouillon, 1 teaspoon or cube at a time. Add additional pepper to taste.
Notes
- The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken. You could also shorten time by using a rotisserie chicken and shredding the meat, discarding the skin.
- To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
- I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste.
- About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup.