Chicken Noodle Soup Recipe

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chicken noodle soup recipe

sylvia bourque

By
@saleenasmom

If you love homemade soup but don’t have time to let it develop a hearty flavor from cooking all day, you need to try this quick and easy chicken noodle soup recipe. Making a flavor base before you add the soup ingredients cuts the cook time down to just 2 hours.

You’ll get a quick start by using a food processor to mince onions, celery and garlic. They’ll need to cook for only a minute or two, but stir constantly to keep to keep them from scorching—if the garlic burns you may as well start over because all the flavor will be gone!

When it comes to adding chicken, use leftovers or shred a rotisserie chicken from the store. Cooked with a combination of fresh and frozen veggies and noodles, no one will know!


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Serves:

8-10 servings

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

FLAVOR BASE

1/2 medium
yellow onion, quartered
2
celery stalks, sliced
2
cloves of garlic, peeled

SOUP

2 Tbsp
unsalted butter
5 large
carrots, peeled and sliced
1/2 medium
yellow onion, diced
4
celery stalks, sliced
1 tsp
fresh thyme leaves
16 c
low sodium chicken broth
2
chicken bouillon cubes (omit for lower sodium)
3 c
cooked chicken meat, shredded
2 c
fresh or frozen green beans, cut into 2" pieces (optional)
8 oz
package egg noodles
salt and pepper to taste

Directions Step-By-Step

1
1.First, make the flavor base by pulsing the onion, celery and garlic in a food processor until very finely chopped
2
2.Next, place a large soup pot over medium-high heat and melt the butter. Add the minced vegetables and cook 1−2 minutes, stirring constantly so that they don’t burn—the liquid from the minced veggies will cook off and the flavor base will thicken into a paste.
3
3.Add the chicken broth and chicken bouillon and stir to combine, scraping the bottom of the pot to loosen anything that may be sticking. Add the carrots, chopped onion, sliced celery and chicken meat then bring the soup to a boil. Immediately reduce the heat to low then simmer, covered, 45 minutes to 1 hour.
4
4.About 15–20 minutes before you are ready to serve the soup, remove the lid and increase the heat to medium-high until the soup comes to a bubble. Add frozen vegetables (if desired) and egg noodles to the soup, return the soup to a boil then reduce the heat to medium-low. Simmer until the noodles are cooked through but still firm.
5
5.Remove from the heat, taste for seasoning and serve immediately. Enjoy!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American