Ingredients
- ▢1 tablespoon butter
- ▢1 medium onion
- ▢2 large carrots
- ▢2 ribs celery
- ▢1 teaspoon poultry seasoning
- ▢1 teaspoon flour
- ▢salt to taste
- ▢pepper to taste
- ▢6 cups chicken broth homemade or low sodium
- ▢1 bay leaf
- ▢6 ounces uncooked dry egg noodles
- ▢2 cups cooked chicken chopped into ½” pieces
- ▢2-3 tablespoons fresh parsley chopped
Instructions
- Dice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2-3 minutes.
- While the onion is cooking, slice the carrot and celery ¼” thick. Add to the pot and cook for 2-3 minutes or until the onion is soft.
- Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.
- Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.
- Add chicken and cook 1 minute more or until heated through.
- Stir in parsley and remove bay leaf before serving.
Notes
Add up to 8 cups of broth or as preferred.
You can use raw chicken breasts in this recipe. Add them with the broth and let simmer 10 minutes before adding the noodles. Add the noodles and once the noodles are cooked, remove the chicken breasts and shred. Add back to the pot before serving.
If serving the whole soup, cook pasta right in the pot. This flavors the noodles and very slightly thickens the soup.
*For leftovers, cook the pasta separately (in salted water or broth) and add to each serving. Noodles will continue to soak up the liquid if left too long.
Use any type of noodles, dry/fresh/frozen cook for 1 minute less than indicated on the package.
We sometimes add additional vegetables. Any of the following are great in this chicken noodle soup:
2 cups chopped broccoli or cauliflower, sliced zucchini, 1 cup corn kernels, ½ diced red bell pepper, sliced mushrooms, chopped spinach, or kale.
Nutrition Information
Calories: 352 | Carbohydrates: 39g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1415mg | Potassium: 771mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5504IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
