CHICKEN NOODLE SOUP

 EASY HOMEMADE CHICKEN NOODLE SOUP

prep time 5 MINS

cook time 25 MINS

total time 30 MINS

Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes!

SERVINGS: 12 CUPS

course: MAIN COURSE

cuisine: AMERICAN

keyword: CHICKEN NOODLE SOUP

calories: 174 KCAL

INGREDIENTS

2 tbsp Butter Unsalted

1 cup Carrots Washed, Peeled, Sliced into circles

1 cup Celery Thinly slices

3/4 cup Onions Finely chopped

1 tbsp Ginger Finely chopped

1 tbsp Garlic Finely chopped

7.5 cups Chicken broth Low sodium

1/2 tsp Thyme Dried

1/2 tsp Oregano Dried

1 Bay leaf

Salt To taste

Pepper To taste

12 oz Egg noodles Uncooked

INSTRUCTIONS

In a large stockpot, heat butter on medium high heat.

Add carrots, celery, onions and saute everything until the veggies become slightly tender.

Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.

Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.

Let it cook for another 5 minutes.

Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.

Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.

Add chicken and parsley and cook for another 3 minutes.

Check the flavor to see if you need to add morel herbs or spices and add accordingly. 

Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!

RECIPE NOTES

Read all my tips above.

Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

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