Description
Learn how to make chicken noodle soup from scratch with this simple recipe featuring juicy chicken, egg noodles, fresh herbs and vegetables simmered in a flavorful homemade broth. I finish the whole soup with a squeeze of lemon as the best way to enhance flavor. This classic soup can be ready in under an hour, it’s nourishing, classic, and family-approved.
Ingredients
Scale
- 8–9 cups homemade chicken stock
- 2 tbsp avocado or olive oil
- 1 yellow onion
- 2 long celery ribs
- 2 medium carrots
- 4 garlic cloves
- 2–3 cups cooked chicken meat
- salt to taste
- fresh cracked black pepper to taste
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 1/2–1 lemon, juice only
- 8 oz wide egg noodles
Instructions
- Sauté Vegetables: Preheat a large pot over medium-low heat and add oil, diced onions, celery, and carrots. Cook for 10 minutes until softened, then add garlic and cook until fragrant.
- Add Chicken: Stir in the shredded or diced chicken meat.
- Simmer: Pour in the chicken stock and season with salt and pepper. Simmer over medium heat for 15 minutes.
- Cook Noodles: Add the egg noodles and fresh herbs. Stir and cook until the noodles are tender.
- Finish: Stir in the lemon juice and serve warm.
Notes
Store leftovers in an air-tight container in the refrigerator for 3-4 days. For freezing, store the soup without noodles to maintain texture. Gluten-free pasta can be substituted for egg noodles if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 382 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 52 mg
Keywords: chicken noodle soup, homemade soup, scratch cooking, comfort food