Chicken Noodle Soup
With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to 5 days or frozen for up to 2 months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.
Prep Time
0h 15m
Cook Time
0h 25m
Ingredients
10
Yield
6 servings
Calories
394.17 kcal
Method
Step-by-step instructions
In a large pot or Dutch oven, melt the butter over medium.
Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.
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