Classic Chicken Noodle Soup
User Reviews
4.6
Classic Chicken Noodle Soup
Description
Classic Chicken Noodle Soup starts with sautéing onion, carrot, celery, and garlic in vegetable oil to develop a flavor base. The addition of a large quantity of chicken stock, bay leaves, thyme, and oregano creates a deeply flavored broth as it simmers. After the vegetables are tender, egg noodles are cooked directly in the broth until soft. Cooked chicken and fresh parsley are stirred in last to add protein and a touch of brightness before seasoning with salt and pepper to taste.
The soup balances the savory depth of chicken stock and herbs with the sweetness of softened vegetables and the familiar texture of egg noodles. The tender shredded chicken integrates gently for added heartiness. This method yields a classic broth-based soup with both textural variation and herbal notes.
Serve this soup warm, accompanied by crusty bread or rolls to complete a simple meal. It stores well refrigerated for up to four days and can be frozen for longer preservation. Using homemade or high-quality chicken stock along with freshly minced parsley and good egg noodles enhances the final flavor and texture.
The notes recommend using homemade stock if possible or a quality store-bought alternative. Rotisserie chicken or your choice of white or dark meat is suitable. Egg noodles are preferred but can be substituted. Leftovers should be stored airtight in the refrigerator or frozen for up to six months for best flavor preservation.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 2 carrot peeled and sliced thin, large
- 2 celery ribs finely chopped
- 2 garlic minced, cloves
- 16 cups chicken stock
- 2 bay leaf
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 1 teaspoon black pepper
- 2 to 2½ cups chicken chopped or shredded, cooked
- 12 ounces egg noodles
- ¼ cup parsley fresh, minced
- 1 tablespoon salt or to taste
Instructions
- Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Add the chicken stock, bay leaves, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat slightly, and allow the soup to slow boil until the vegetables are tender, about 10 minutes.
- Stir in the egg noodles and cook until tender, about 10 minutes. Stir in the parsley and chicken and cook for an additional 5 minutes. Stir in the salt and then adjust the seasonings, adding more salt or pepper as needed. Remove the bay leaves and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Use homemade chicken stock if available for richer flavor, or opt for good-quality organic store-bought stock.
- Cook chicken separately by poaching or roast chicken, including white or dark meat as preferred.
- Egg noodles are traditional here but can be replaced by other pasta types according to preference.
- Store leftovers in an airtight container in the refrigerator up to four days or freeze up to six months.
- Serve with dinner rolls or crusty ciabatta bread to complement the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 352mg | 15% |
| Potassium | 322mg | 7% |
| Sugar | 4g | 8% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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