Chicken Noodle Soup

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Chicken Noodle Soup

It rained nearly 10” last week in Los Angeles. If there was ever a reason to make 4 soups in one week, especially in (usually) sunny LA, this was it. My family’s all-time favorite — Classic Chicken Noodle — was definitely in the line-up. Next time I’ll make extra to freeze so I have soup on hand to bring to a sick friend. Is there anything better than soup delivery?! 

The thing about making soup, as I tried to explain to my friend who claims she doesn’t know how to make any, is that they are really, really simple. In short: 1. Add ingredients. 2. Bring to boil. 3. Eat! Of course, you’ll add flavor by building your base (sautéing a mirepoix), adding in seasonings (thyme, oregano), and using great ingredients (good quality chicken broth, savory roast chicken). But… at the end of the day if you're cold, wet, or sick, even some salty, bouillon-water will do the trick! And if you’re in a hurry, dumping everything raw (even chicken!) into an Instant Pot yields excellent results, too. 

If you’ve ever thought about making homemade chicken noodle soup, consider this email your sign to make some tonight. I can guarantee it will be tastier than any canned or take-out version, especially the next day. Serve with some crusty bread on a chilly winter night, and your family may even say mmm mmm good.

Make a comforting classic soup full of veggies and noodles, perfect for a cold evening.

  • Active Kitchen Time: 30-40 minutes
  • Yield: 4-6 servings

Ingredients:

  • 1 onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • small bunch parsley
  • 2 cups cooked chicken (about ¾ lb)
  • 6 cups chicken broth
  • 2 cups extra-wide egg noodles

Supper Smarts:

  • Speed it Up: Buy mirepoix (chopped celery, onion, and carrots) ready-made at a grocery store.

  • Leftover Love: This soup is the perfect way to use up leftover rotisserie chicken.

  • Serving Suggestions: Serve with garlic bread or a green salad.

  • Flavor Town: Substitute parsley for fresh rosemary, thyme, oregano, or dill.

Steps:

1
Peel 1 onion, cut away ends, cut into strips, and dice. Add to large bowl.
2
Cut top away from 1 large carrot. Cut into rounds, then into quarters. Add to onions.
3
Cut 1 stalk celery into long strips, then dice into small pieces. Add to onions and carrots.
4
Smash and peel 2 cloves garlic. Mince and add to vegetables. Set aside.
5
Roughly chop chicken into small pieces. Measure 2 cups cooked chicken. Add to separate small bowl.
6
Heat 2 Tbsp olive oil in large pot over medium heat.
7
Add vegetables, 1 tsp kosher salt, and ¼ tsp ground black pepper. Cook, stirring occasionally, until very soft, about 10 minutes.
8
Add 6 cups chicken broth and chicken. Turn heat to high and bring to boil.
9
Add 2 cups extra-wide egg noodles.
10
Reduce heat to medium-low. Cook 12-15 minutes, until noodles are tender.
11
Meanwhile, remove stems from 1 small bunch parsley. Mince to make 2 Tbsp.
12
Stir parsley into soup. TASTE & SHARE!
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Replies

Candace February 22, 2024 @ 01:26 PM
This simple recipe turned out great. We used chickenless vegan broth and plant based chicken strips. We also used rotini instead of egg noodles. My daughter wanted to pack leftovers for lunch the next day.