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Chicken Noodle Soup
Wonderful homemade chicken noodle soup filled with vegetables and just right when you're feeling under the weather or just want a good hot meal.
Prep Time
30
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Servings:
8
servings
Calories:
277
kcal
Author:
Lucy Brewer
Ingredients
Stock
▢
2
onions
peeled and quartered
▢
4
celery stalks
chopped in thirds
▢
8
ounces
ginger
unpeeled and chopped in one inch pieces
▢
4
cloves
garlic
peeled and smashed
▢
A few sprigs of fresh thyme
▢
A few sprigs of fresh rosemary
▢
1
lemon
halved
▢
1
bay leaf
▢
1
whole chicken
Soup
▢
3
tablespoons
unsalted butter
▢
1
tablespoon
olive oil
▢
2
large onions
chopped
▢
4
carrots
sliced into half-inch rounds
▢
4
celery stalks
chopped
▢
2
garlic cloves
finely minced
▢
½
teaspoon
finely minced fresh ginger
▢
4
quarts
chicken stock
▢
1
bay leaf
▢
½
teaspoon
turmeric
optional - I like the flavor and it's good for you
▢
½
teaspoon
dried thyme
▢
1
teaspoon
salt
▢
1
teaspoon
freshly ground black pepper
▢
4
cups
chopped cooked chicken
this is about what you get from one whole cooked chicken
▢
1 12
ounce
bag egg noodles
▢
¼
cup
heavy cream
▢
Salt and pepper to taste
▢
Chopped parsley
optional
Instructions
Stock
Place everything in large stock pot. Add 8 quarts water. Bring to a boil over medium-high heat. Cover slightly and simmer for 30 minutes.
Remove chicken from pot. Cool then debone and chop meat. Put the bones back in the pot of stock.
Simmer stock for 2 hours.
Soup
In large Dutch oven, melt butter and add olive oil. Saute vegetables in butter and olive oil. Cover with 4 quarts chicken stock.
Add bay leaf, thyme, turmeric, salt, and pepper. Stir and bring to a boil over medium-high heat. Turn down to simmer.
Add noodles and chicken and cook for about 15 minutes. Stir in heavy cream.
Serve with choppped parsley if desired.