Old-Fashioned Chicken Noodle Soup
User Reviews
5
Old-Fashioned Chicken Noodle Soup
Description
This recipe starts by softening diced onions, celery, carrots, and optional leeks in olive oil and butter until translucent and slightly browned to develop base flavor. Garlic and dried herbs such as thyme and tarragon are added to enhance aroma. Shredded chicken, such as from rotisserie or leftover roasted poultry, joins the pot alongside quality chicken stock or bone broth, creating a richly flavored broth foundation.
The soup simmers briefly, then thin egg noodles are added just before serving for optimal texture and to avoid sogginess. The result is a warm, hearty, but not heavy soup with tender strands of chicken and fresh vegetables suspended in savory broth. Grated Parmesan and fresh parsley are optional finishing touches.
Serve this soup as a standalone light meal or as a starter. It pairs well with crusty bread or simple sides. The notes advise making your own chicken broth if possible and customizing broth quantity to taste. Using thin noodles reduces broth absorption, preserving liquid when storing leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1-2 carrot washed, peeled and diced (or about 7-10 baby carrots
- 1 talk celery diced
- 1/2 onion diced
- 1/2 leek washed well and diced small (optional, small
- 2-3 cloves garlic diced (or substitute 1/2-1 teaspoon garlic powder)
- 1/2 - 1 teaspoon thyme or try rosemary, dried
- 1/2 - 1 teaspoon tarragon optional, dried
- 1-2 teaspoons salt start small you can always add more, sea salt
- black pepper fresh ground, to taste
- 1/2 - 1 lb chicken shredded; rotisserie, roasted, boiled
- 32-48 oz chicken stock or more; broth or bone broth
- 1/2 lb egg noodles I like [Bechtle] German Soup noodles
- 1 tablespoon Parmesan Cheese grated for serving (optional)
- 1-2 teaspoons parsley diced (optional, fresh
Instructions
- In a 4 quart heavy bottomed pan, over medium heat, add a tablespoon or so of olive oil, along with a few teaspoons of butter until hot and melted. Toss the diced onions, celery and carrots (optional leeks) into the pot and stir until the veggies have softened and become translucent and just a tinge of brown, about 7-10 minutes.
- Stir in garlic and sauté for an extra minute. Pour in your spices and sea salt and stir around to "wake-up" the spices! Add in your shredded rotisserie* chicken and give it a stir as well, mixing it in with the spices and veggies. I've also used leftover roast chicken as well as used turkey. Pour in chicken stock or bone broth, go for the bone broth if you are sick and you have it on hand. Use a good quality boxed chicken stock or broth.
- Stir, cover and bring to simmer for 10-15 minutes. Just before serving bring to rapid boil and add in your noodles, I love these German "soup" noodles personally. Cook according to your noodle package directions.Taste and adjust seasonings adding salt or pepper as desired, add a teaspoon or two of parsley. Try it with a little parmesan cheese and a warm slice of bread or crackers. Garnish with a little chopped,fresh parsley.
Make it Vegetarian or Vegan!
- Simply omit the chicken and chicken broth; substituting the broth with a good vegetable broth, try my immune boosting Mineral Veggie Broth and don't use egg noodles, but a high protein whole grain noodle.
Notes
- Cook chicken breasts or thighs in water ahead to create homemade broth and save some of the cooking water to add back to the soup.
- Adjust broth amount to suit your preference; more broth can be added for a soupier dish.
- Choose thin noodles to avoid excessive broth absorption; add extra broth during reheating if noodles soak up too much liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 676mg | 28% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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