homemade chicken noodle soup

Name: Homemade Chicken Noodle Soup
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 1/2 cup(s) onion, diced; 1 1/2 cup(s) celery, diced; 1 1/2 cup(s) carrots, diced; 1 1/2 pound(s) chicken, diced (i use both white and dark); 4 quart(s) chicken broth (swanson); 1 tablespoon(s) poultry seasoning; - salt and pepper to taste; 8 ounce(s) egg noodles, uncooked

(1 RATING)

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MaryAnn Whitbeck

Tifton, GA

Updated on Mar 3, 2013

I came up with recipe after I had tried the chicken noodle at Ruby Tuesday. I wanted a soup that had an herb flavor and not just a chicken broth base. My family and friends think that this soup is even better then Ruby Tuesday's. Try it and you decide.

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prep time

cook time 1 Hr 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 tablespoon olive oil
1 1/2 cups onion, diced
1 1/2 cups celery, diced
1 1/2 cups carrots, diced
1 1/2 pounds chicken, diced (i use both white and dark)
4 quarts chicken broth (swanson)
1 tablespoon poultry seasoning
- salt and pepper to taste
8 ounces egg noodles, uncooked

How To Make homemade chicken noodle soup

Step 1

In a Dutch oven coat bottom of pan with olive oil and saute the onions and celery to translucent.

Step 2

Add the chicken and saute until no longer pink. Add the carrots, poultry seasoning, salt and pepper and the broth and allow to simmer until carrots are tender and chicken is cooked through.
Step 3

Add the noodles and simmer for 10-15 minutes or until the noodles are al dente.
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