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)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

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.

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yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Stove Top

Ingredients For chicken noodle soup

2-3 qt

homemade chicken broth/stock (commercially canned will work, but not as tasty)
1 lg

sweet onion, peeled and chopped
2-3 md

carrots, sliced approximately 1/4" thick
2 stalk

celery, sliced or coarse chopped
1 clove

fresh garlic, finely minced
1 tsp

chopped fresh thyme
3

bay leaves, fresh or dry
1 Tbsp

chopped fresh flat leaf italian parsley
1/8 tsp

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 tsp

sea salt (more or less, to taste)
8-10 oz

wide noodles, uncooked (or your favorite)
2-3 c

cooked chicken, shredded and roughly chopped
extra parsley or chives for garnish (optional)

How To Make chicken noodle soup

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.)

2
Lower heat to low-boil or simmer and cook until carrots are tender.
3
Remove and discard bay leaves.
4
Add extra broth or water, if needed, return to full boil and add noodles.
5
After it, again, comes to a boil, lower heat to medium and cook for 9 minutes, stirring occasionally.
6
Add chicken and simmer 2 minutes or so; taste and add extra seasoning, if needed.
7
Serve garnished with fresh parsley or chives, if desired. Refrigerate or freeze leftovers.
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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