Homemade Chicken Noodle Soup
User Reviews
4.9
Homemade Chicken Noodle Soup
Description
Homemade Chicken Noodle Soup brings together sautéed onions, carrots, and celery cooked in butter with poultry seasoning and a touch of flour to build a lightly thickened base. Adding chicken broth and a bay leaf enhances the savory depth. The soup cooks egg noodles directly in the broth until tender, then incorporates cooked chicken pieces and fresh parsley for brightness. The result is a broth with gentle seasoning, tender vegetables, and plump noodles providing varied textures. The bay leaf is removed before serving, offering a clear, comforting bowl that is both filling and soothing.
The method involves careful layering of flavors starting with butter-sautéed aromatics and vegetables, then thickening slightly with flour before adding broth and seasoning. Cooking noodles directly in the broth merges flavors and thickens the soup slightly, though for leftovers noodles can be cooked separately to avoid over-softening. Fresh parsley stirred in at the end brightens the soup’s profile. Variations include adding other vegetables for extra texture and nutrients.
Serve this soup hot, perhaps with crusty bread on the side for dipping. It works well as a starter or a main dish when a light but nourishing meal is desired. The combination of tender chicken, soft noodles, and subtly seasoned broth offers homey satisfaction without heavy richness.
The notes suggest adjusting broth quantity to preference, using raw chicken breasts by simmering before adding noodles, and tips on handling noodles for leftovers. Additional vegetables like broccoli or bell peppers can be added for variety. Cooking pasta separately for leftovers prevents noodles from soaking up too much liquid over time.
Ingredients
- 1 tablespoon butter
- 1 medium onion
- 2 large carrot
- 2 ribs celery
- 1 teaspoon poultry seasoning
- 1 teaspoon all-purpose flour
- salt to taste
- black pepper to taste
- 6 cups chicken broth homemade or low sodium
- 1 bay leaf
- 6 ounces egg noodles measured dry
- 2 cups chicken ½-inch pieces, cooked, chopped
- 3 tablespoons parsley chopped, fresh
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-inch 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
- Broth amount can be adjusted up to 8 cups according to desired soup thickness.
- Raw chicken breasts can be added with broth and simmered before adding noodles; shred chicken after cooking and return to soup.
- For leftovers, cook pasta separately and add individual portions to prevent noodles from becoming overly soft.
- Various vegetables like broccoli, zucchini, corn, red bell pepper, mushrooms, spinach, or kale can be added to increase nutrition and texture variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352 | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 1415mg | 59% |
| Potassium | 771mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5504IU | 110% |
| Vitamin C | 32mg | 36% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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