Chicken Noodle Soup Recipe
Learn how to make chicken noodle soup from scratch with this simple recipe featuring juicy chicken, egg noodles, fresh herbs and vegetables simmered in a flavorful homemade broth. I finish the whole soup with a squeeze of lemon as the best way to enhance flavor flavor. This classic soup can be ready in under an hour, it’s nourishing, classic, and family-approved.
Servings: 8
Calories: 305kcal
Ingredients
- 8-9 cups homemade chicken stock
- 2 tbsp avocado or olive oil
- 1 yellow onion
- 2 long celery ribs
- 2 medium carrots
- 4 garlic cloves
- 2-3 cups cooked chicken meat saved from cooking stock
- salt
- fresh cracked black pepper
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 1/2-1 lemon - juice only
- 8 oz wide egg noodles
Instructions
Chicken Stock:
- Prepare chicken stock according to the recipe. Chicken stock can easily be made ahead a day before or made ahead and frozen. Make sure to save the chicken meat from cooking the stock. Chicken meat can be frozen as well, in a freezer zip-top bag, separately from the stock.
Chicken Noodle Soup:
- Preheat a large pot over medium-low heat and add oil and diced onions, celery, and carrots. Stir and cook vegetables for about 10 minutes, until softened, and raise the heat to medium.
- Add garlic and cook until garlic is fragrant. Shred or dice chicken meat saved from cooking the stock and add it to the pot.
- Pour in stock and season with salt and pepper. Make sure to always taste as you cook to see if the soup has enough salt.
- Cook the soup over medium heat for about 15 minutes and add noodles and fresh herbs. Stir and let the soup cook just until noodles are tender.
- Squeeze in juice from 1 lemon, stir, and serve.
Video
Notes
- Gluten free note: this soup is completely gluten free is NOT using the egg noodles. Egg noodles are not gluten free but feel free to use your favorite gluten free pasta instead!
- Rotisserie chicken: if you don't have chicken leftover from stock, you can easily use rotisserie chicken.
- Lemon: DO finish the soup with a squeeze of fresh lemon juice, this is a game changer!
- Preserving fresh herbs: You can keep the bunch of leftover parsley, cilantro, dill weed, and green onion in a cup of water in the refrigerator and use through the week. Just make sure to change the water. Or, you can wrap them in damp paper towel and keep them in the refrigerator, closed in a zip-top bag for about a week.
- Storing: store leftovers in an air-tight container, in the refrigerator for 3-4 days. (PRO TIP: Add noodles to the soup during the last few minutes of cooking so they stay tender. If you're not eating all the soup at one time, the noodles will soak up the broth and become softer. Most people don't mind softer noodles but if you do, you can cook noodles in chicken stock separately and add them directly to the bowl.)
- Freeze cooled soup without noodles. You can freeze it all in one large portion of break it up into smaller portions. Use freezer friendly bags, leave some space for soup to expand, label and freeze for 2-3 months.
Nutrition
Calories: 305kcal | Carbohydrates: 33g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 382mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2652IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg