chicken noodle soup

Name: CHICKEN NOODLE SOUP
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2-3 quart(s) homemade chicken broth/stock (commercially canned will work, but not as tasty); 1 large sweet onion, peeled and chopped; 2-3 medium carrots, sliced approximately 1/4" thick; 2 stalk(s) celery, sliced or coarse chopped; 1 clove(s) fresh garlic, finely minced; 1 teaspoon(s) chopped fresh thyme; 3 - bay leaves, fresh or dry; 1 tablespoon(s) chopped fresh flat leaf italian parsley; 1/8 teaspoon(s) fresh ground black pepper (more or less, to taste); 1 pinch(es) dried sage; 1 dash(es) hot sauce (optional); 1 pinch(es) cayenne pepper (optional); 1 pinch(es) turmeric, ground; 1/2 teaspoon(s) sea salt (more or less, to taste); 8-10 ounce(s) wide noodles, uncooked (or your favorite); 2-3 cup(s) cooked chicken, shredded and roughly chopped; - extra parsley or chives for garnish (optional)

38 Pinches 1 Photo

Teresa G.

Here, KY

Updated on Jul 16, 2014

Chicken soup (aka Jewish penicillin) is one of those foods that is enjoyed by almost every culture. This is my recipe for a delicious, warm, comforting soup that really does make me feel better.

Rate

prep time 30 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

2-3 quarts homemade chicken broth/stock (commercially canned will work, but not as tasty)
1 large sweet onion, peeled and chopped
2-3 medium carrots, sliced approximately 1/4" thick
2 stalks celery, sliced or coarse chopped
1 clove fresh garlic, finely minced
1 teaspoon chopped fresh thyme
3 - bay leaves, fresh or dry
1 tablespoon chopped fresh flat leaf italian parsley
1/8 teaspoon fresh ground black pepper (more or less, to taste)
1 pinch dried sage
1 dash hot sauce (optional)
1 pinch cayenne pepper (optional)
1 pinch turmeric, ground
1/2 teaspoon sea salt (more or less, to taste)
8-10 ounces wide noodles, uncooked (or your favorite)
2-3 cups cooked chicken, shredded and roughly chopped
- extra parsley or chives for garnish (optional)

How To Make chicken noodle soup

Step 1

Add all ingredients, except noodles, chicken and garnish, to a large stockpot or dutch oven and bring to boil. (For slow cooker see NOTE.)

Step 2

Lower heat to low-boil or simmer and cook until carrots are tender.
Step 3

Remove and discard bay leaves.
Step 4

Add extra broth or water, if needed, return to full boil and add noodles.
Step 5

After it, again, comes to a boil, lower heat to medium and cook for 9 minutes, stirring occasionally.
Step 6

Add chicken and simmer 2 minutes or so; taste and add extra seasoning, if needed.
Step 7

Serve garnished with fresh parsley or chives, if desired. Refrigerate or freeze leftovers.
Step 8

NOTE: To make in a slow cooker, add all ingredients except noodles, cooked chicken and garnish. Cook on low setting for 6-8 hours or on high for 4-5 hours. Cook noodles according to package instructions, drain noodles and then add to slow cooker. Add chicken, cover cooker and allow chicken to heat thoroughly (about 10-15 minutes) before serving. Good add-ins include mushrooms, squash, peas, white beans, kale etc...
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