Homemade Chicken Noodle Soup
This Homemade Chicken Noodle Soup is a comforting classic made with fresh ingredients, perfect for any occasion.
Equipment
- Dutch oven
Ingredients
Vegetables
- 1 large yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
Base
- 2 tablespoons unsalted butter or olive oil
- 2.5 teaspoons kosher salt plus more as needed
- ½ teaspoon freshly ground black pepper
- 64 ounces low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 pieces dried bay leaves
Chicken
- 1 2 ½- to 3-pound rotisserie chicken or about 1 pound cooked, boneless chicken
Noodles and Herbs
- 6 ounces dried extra-wide egg noodles (about 3 ¼ cups)
- ½ medium bunch fresh parsley or dill
- ½ large lemon optional
Instructions
Preparation
- Dice 1 large onion. Peel and cut 3 medium carrots into ½-inch thick rounds. Cut 3 medium celery stalks into ½-inch thick pieces. Mince 3 garlic cloves.
Cooking
- Melt 2 tablespoons butter or heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add onion, 2.5 teaspoons kosher salt, and ½ teaspoon black pepper. Cook until onion is translucent, about 5 minutes.
- Add 64 ounces chicken broth, 5 sprigs thyme, and 2 bay leaves. Bring to a boil. Shred the meat from 1 chicken into bite-sized pieces.
- Add chicken and 6 ounces egg noodles to the soup. Reduce heat and cook until noodles are just shy of al dente, 6 to 7 minutes.
- Remove thyme sprigs and bay leaves. Taste and season with more salt. Add chopped parsley or dill. If using, squeeze juice from ½ lemon into soup.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 4mgIron: 10mg
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