Yield: 6-8 servings
Chicken Noodle Soup
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Theres nothing better than a bowl of chicken noodle soup when its cold or when you're not feeling well. This homemade chicken noodle soup will warm you up and bring you back to your childhood. THeres nothing more comforting than a homemade bowl of soup.
Ingredients
- 2 tablespoons unsalted butter
- 1 diced onion
- 3 carrots, peeled and sliced
- 3 celery ribs, diced
- 4 cloves of garlic, minced
- 8 cups of chicken stock
- 2 bay leaves
- kosher salt and fresh ground pepper, to taste
- 2 1/2 pounds bone-in chicken breasts
- 2 1/2 cups egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Melt butter in a large stock pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally until tender. 3-4 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add chicken stock, bay leaves, and season with salt and pepper.
- Add chicken and bring to boil. Reduce head and simmer, covered, until chicken is cooked through (30-40 minutes)/ Remove chicken and let cool before shredding into bite-size pieces. Discard bones.
- Add chicken and egg noodles back to the pot and cook until tender. 6-7 minutes.
- Turn off the heat and stir in parsley. Taste and add more salt and pepper if needed.
- Serve.
Notes
Store bought egg noodles work great in this recipe but if time allows I highly recommend trying out our homemade egg noodle recipe. They are so easy and really bring the soup up another notch! Feel free to use boneless chicken if that is all you can find. Bone-in does add more flavor but can be hard to find at times.
Freezer instructions: Store leftovers in airtight container. Can be frozen for three months.
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