Homemade Chicken Noodle Soup is the most comforting meal of all time.
- 1 tablespoon olive oil
- 3 carrots
- 2 celery
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground turmeric
- 2 cloves minced garlic
- 6 – 8 cups homemade stock
- 2 cups egg noodles
- 4 cups cooked chicken, shredded or cubed*
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- optional – parmesan cheese top top
If NOT using homemade stock add these additional flavor enhancing ingredients:
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme
- 1 bay leaf
- Heat olive oil in a large Dutch oven medium heat. Add in the carrots, celery, salt, pepper and turmeric, and sauté for 3 minutes until they begin to soften. Add in the garlic and cook for 1 more minute.
- Add in 6 cups of the broth and bring to a boil.
- Add in the noodles and boil for 8-10 minutes, until cooked.
- Add in the chicken and parsley and cook until chicken is warm. Add in more broth now if your noodles soaked up too much liquid, and you prefer more broth.
- Season with salt and pepper as desired.
- Serve immediately and top with Parmesan cheese.
If NOT using homemade stock additional instructions:
- Sauté (Step #1): Add in butter and olive oil. Sauté onions along with carrots and celery.
- Broth (Step #2): Add in dried or fresh or dried thyme and bay leaf to the broth and then bring it to a boil.
- Serve (Step#6): Remove bay leaf
*You can use whatever type of chicken you prefer. If you prefer using boneless chicken breasts, you will get about 4 cups using 1 1/2 pounds raw chicken breasts. You can also use a store bought rotisserie chicken, which, depending on the size usually yield between 3 – 4 cups of meat.
To bake chicken breasts, season with salt, pepper, and garlic powder and bake at 425°F for 25 minutes, or until temperature reaches 165°F.
To store: Refrigerate airtight for up to 3 days. If using homemade stock, the soup will become gelled when chilled due to the collagen from the bones. When you reheat the soup it will return to its liquid state.
Keywords:: cookies and cups, chicken soup, chicken noodle soup, chicken stock, chicken broth, soup recipe