Quick and Easy Homemade Chicken Noodle SoupPT30Mhttps://img3.recipesrun.com/201907/2019/1017/c7/f/573161/300x200x90.jpg 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 on the stovetop! This soup is perfect for a weeknight dinner or lunch. It’s especially helpful if you’re not feeling well or have a nasty cold. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever! You can serve with bread or crackers but it’s a truly a meal on its own!6 servings
Ingredients:
1 tbsp. Parsey Fresh, Finely chopped2 tbsp. Parsey Fresh, Finely chopped1.5 cups Chicken, Shredded OR cut into cubes/thin slices12 oz. Egg noodles, Uncooked Pepper, To taste Salt, To taste1 Bay leaf1/2 tsp. Oregano, Dried1/2 tsp. Thyme, Dried7.5 cups Chicken broth, Low sodium1 tbsp. Garlic, Finely chopped1 tbsp. Ginger, Finely chopped3/4 cup Onions, Finely chopped1 cup Celery, Thinly slices1 cup Carrots, Washed, Peeled, Sliced into circles2 tbsp. Butter, Unsalted
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 on the stovetop! This soup is perfect for a weeknight dinner or lunch. It’s especially helpful if you’re not feeling well or have a nasty cold. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever! You can serve with bread or crackers but it’s a truly a meal on its own!
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01
Information
Gradeeasy
Serving
6 servings
Calorie174 Kcal
Prep Time5 Mins
Cook Time25 Mins
Total Time30 Mins
02
Ingredients
1 tbsp. Parsey Fresh, Finely chopped
2 tbsp. Parsey Fresh, Finely chopped
1.5 cups Chicken, Shredded OR cut into cubes/thin slices
12 oz. Egg noodles, Uncooked
Pepper, To taste
Salt, To taste
1 Bay leaf
1/2 tsp. Oregano, Dried
1/2 tsp. Thyme, Dried
7.5 cups Chicken broth, Low sodium
1 tbsp. Garlic, Finely chopped
1 tbsp. Ginger, Finely chopped
3/4 cup Onions, Finely chopped
1 cup Celery, Thinly slices
1 cup Carrots, Washed, Peeled, Sliced into circles
2 tbsp. Butter, Unsalted
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03
Method
Step 1
In a large stockpot, heat butter on medium-high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender.
Step 2
Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
Step 3
Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
Step 4
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.
Step 5
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.
Step 6
Add chicken and parsley and cook for another 3 minutes. Check the flavor to see if you need to add more herbs or spices and add accordingly.
Step 7
Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!
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