Everyone needs a classic chicken noodle soup recipe on hand. This is perfect for a frigid night or when the flu bug hits the home. Comfort food at it’s finest!
Welcome to 2017! I figured I would start the year off with a comfort food classic. Having a go-to Chicken Noodle Soup recipe on hand is essential if you have kids, especially once they start school. The minute I see a runny nose, this soup hits the stove. I highly recommend doubling the batch–sometimes when I’m sick this is all I can stomach!
When I’m at the grocery store, I love to pick up a rotisserie chicken or two. They’re quite budget friendly and it’s enough chicken to feed our family of 5 for at least 2 meals! Costco has my favorite, but Walmart is right up there too. If you shop early, browse for day-old chickens on markdown for even more savings!
After I pull the chicken from the bone (truthfully NOT my favorite job), I boil the bones on super low heat to make a rich broth. That is the base of this soup. If I don’t have time to boil the bones, I use a store bought boxed stock (not broth). Better Than Bouillon will give you the extra rich flavor to your soup base–I live by it! I always keep the chicken, beef and veggie varieties in my fridge for cooking.
- 2 Cups Shredded Chicken, chopped
- 2 Tablespoons extra virgin olive oil
- 3/4 cup onion, chopped
- 1 cup carrot, chopped, plus one carrot peeled and cut into coins
- 1 cup celery, chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- salt & pepper, to taste
- 8 cups chicken stock
- 2 Tablespoons Better than Bouillon
- 2 cups Thick Cut Egg Noodles (also called Amish style)
- Heat a large soup pot over medium heat. Add extra virgin olive oil. Allow to heat up while chopping veggies.
- Add onion, celery, carrots to pot. Cook for 2-3 minutes to soften. Season with parsley, salt, pepper and dill.
- Stir in Better than Bouillon. Slowly add chicken stock.
- Add shredded chicken. Allow to bubble over low heat for 10 minutes.
- Add egg noodles, breaking slightly if they're extra long.
- Allow to cook for 10-12 minutes. Turn off heat.
- Enjoy with saltine or oyster crackers.
- Note: this freezes well! Perfect for a family with a new baby!
If you have turkey leftover, it can easily be substituted! The noodles used are thick cut, egg noodles. In our stores, they are called Amish style. I really love the ones that Aldi sells, but I always break them slightly as I’m adding to the soup pot–they are quite long! If you are using regular egg noodles, reduce the cooking time to about 6-7 minutes.