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5 from 1 vote

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 Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 8 servings
Calories: 277kcal
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
  • 1/2 teaspoon finely minced fresh ginger
  • 4 quarts chicken stock
  • 1 bay leaf
  • 1/2 teaspoon turmeric optional - I like the flavor and it's good for you
  • 1/2 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
  • 1/4 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.