Old Fashioned Chicken Noodle Soup
Ah, Old-Fashioned Chicken Noodle soup that’s loaded with amazing flavors, simple ingredients and is ready in 30 minutes or less. A comfort food classic that’s both hearty and quick!
Anyone can make amazing Homemade Chicken Noodle soup, there isn’t anything fancy about this soup, other than the “yum” taste!
I’ve made this soup for our family when we are feeling under the weather, it tastes so good and is my go-to soup when someone has had surgery, is not feeling well or needs a little pick-me-up. You can even make it in the summertime, it’s not just a cool weather soup!
I start with a simple mirepoix – otherwise known as diced onions, carrots, and celery slowly cooked in butter or oil.
Dump in your spices and sea salt and stir around to “wake-up” the spices, it’s called blooming! I like tarragon and thyme and will sometimes add in rosemary. All ways are yummy! Pick the spices you love most.
Next add shredded rotisserie* chicken (or leftover chicken) and give it a stir as well, mixing it with the spices and veggies. I’ve also used leftover roast chicken as well as turkey.
Pour in your chicken stock or bone broth, go for the bone broth if you are sick and you have it on hand. I had some homemade chicken bone broth on hand so I used that, but you can certainly use a good boxed chicken stock or broth. Customize the amount of broth to your tastes, my family likes it pretty broth-y, so I typically add additional broth to the soup.
Stir and bring to a simmer for 10-15 minutes. Just before serving bring to rapid boil and add in noodles, I love these fine German “soup” noodles personally (which I find in my local grocery store, on the Kosher/Import aisle; lots of gems there BTW!) But as you can tell, I used up some leftover egg noodles, so there is an assortment in there!
Bottle some up and give to a neighbor of friend, or enjoy throughout the week.
For all of the details visit the blog post!
Old Fashioned Chicken Noodle Soup
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1-2 carrots, washed, peeled and diced (or about 7-10 baby carrots)
- 1 stalk celery, diced
- 1/2 onion, diced
- 1/2 small leek, washed well and diced small (optional)
- 2-3 cloves of garlic, diced (or substitute 1/2-1 teaspoon garlic powder)
- 1/2 - 1 teaspoon dried thyme (or try rosemary)
- 1/2 - 1 teaspoon dried tarragon (optional)
- 1-2 teaspoons sea salt, start small you can always add more
- Fresh ground black pepper to taste
- 1/2 - 1 lb shredded chicken (rotisserie, roasted, boiled)
- 32-48 oz (or more) Chicken stock, broth or bone broth
- 1/2 lb egg noodles (I like Bechtle German Soup noodles)
- 1 tablespoon Parmesan cheese, grated for serving (optional)
- 1-2 teaspoons fresh parsley, diced (optional)
- In a 4 quart heavy bottomed pan, over medium heat, add a tablespoon or so of olive oil, along with a few teaspoons of butter until hot and melted. Toss the diced onions, celery and carrots (optional leeks) into the pot and stir until the veggies have softened and become translucent and just a tinge of brown, about 7-10 minutes.
- Stir in garlic and sauté for an extra minute. Pour in your spices and sea salt and stir around to "wake-up" the spices! Add in your shredded rotisserie* chicken and give it a stir as well, mixing it in with the spices and veggies. I've also used leftover roast chicken as well as used turkey. Pour in chicken stock or bone broth, go for the bone broth if you are sick and you have it on hand. Use a good quality boxed chicken stock or broth.
- Stir, cover and bring to simmer for 10-15 minutes. Just before serving bring to rapid boil and add in your noodles, I love these German "soup" noodles personally. Cook according to your noodle package directions.Taste and adjust seasonings adding salt or pepper as desired, add a teaspoon or two of parsley. Try it with a little parmesan cheese and a warm slice of bread or crackers. Garnish with a little chopped,fresh parsley.
Make it Vegetarian or Vegan!
- Simply omit the chicken and chicken broth; substituting the broth with a good vegetable broth, try my immune boosting Mineral Veggie Broth and don't use egg noodles, but a high protein whole grain noodle.
- TIP 1 | You can simmer a couple of chicken breast or thighs in a few cups of water ahead of time, save a cup or two of that water and add to your soup.
- TIP 2 | Customize the amount of broth to your tastes, my family likes it pretty broth-y, so I typically add additional broth to the soup, sometimes up to another 32 oz carton!
- TIP 3| The wider, bigger the noodle is, the more broth it will soak up over time, which is why I like the thin noodles as they don't soak up very much. Have no fear, if yours do, when reheating just add more chicken broth to the pot or bowl!