Homestyle Chicken Noodle Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 to 8 servings
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Course
Main Course
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Cuisine
American
Homestyle Chicken Noodle Soup
Description
Homestyle Chicken Noodle Soup combines a flavorful chicken broth with diced vegetables including carrots, celery, and onion, along with frozen egg noodles that cook directly in the broth. The soup is seasoned with bay leaf, dried parsley, salt, and pepper, blending savory and herbal notes.
A roux made of olive oil, butter, and flour is prepared separately, then incorporated with milk to thicken the broth slightly while maintaining a smooth consistency. This step enriches the traditional chicken noodle soup without making it overly creamy.
Cooked, chopped chicken is added to the soup to provide protein and substance. The soup is simmered to tenderize vegetables and meld flavors before serving. The removal of the bay leaf before serving ensures a smooth taste.
Frozen egg noodles are recommended for convenience and texture but dried noodles can be used with adjusted cooking time. The soup can be made ahead and reheated, maintaining its comforting qualities.
Ingredients
- 10 cups chicken broth
- 16 ounces egg noodle frozen (see note
- 1 ½ cups carrot diced
- 1 cup celery diced
- ½ cup onion diced
- 1 bay leaf
- 1 teaspon parsley dried
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons butter
- ¼ cup + 2 tablespoons cup + 2 tablespoons flour
- 1 cup milk
- 3 to 4 to 4 cup chicken cooked, chopped
Instructions
- For the soup, in a large pot, add the broth and bring to a simmer. Stir in the frozen egg noodles and simmer for 10 minutes.
- Add the diced carrots, celery, onions, bay leaf, parsley, and salt. Cover the pot, fully or partially, and simmer for 10 to 15 minutes, until the noodles and veggies are tender, stirring now and then to make sure the noodles aren't sticking.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk to the soup and heat through. While stirring, scrape the roux into the soup and cook, stirring or whisking constantly, over medium heat until the soup has thickened slightly, 5 to 7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaf. Serve immediately or keep warm until ready to serve. The soup will thicken more as it cools.
Notes
- Frozen egg noodles work well and separate nicely when cooked directly in broth without thawing.
- If using dried noodles, use thicker old-fashioned types and adjust cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 462kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 1284mg | 54% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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