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.