Chicken Soup with Egg Noodles

Overall Recipe Rating
Chicken Soup with Egg Noodles
2 votes, 5.00 avg. rating (93% score)

Difficulty: Beginner

Preparation Time: 20min

Yields: 8 Servings

Total Time: 40min

Ingredients:

You can use a store bought chicken and stock here but for the best flavor I recommend making them both from scratch-the flavor will be much better and both recipes can be found here and are quite simple to do! This chicken soup with egg noodles recipe is the perfect comfort food.

Procedure

FOR THE CHICKEN SOUP

Place a heavy bottomed pot over a medium heat and add the butter. Once the foaming subsides add the onion, carrot, celery and a couple of pinches of salt and cook, stirring occasionally until the vegetables become soft and the onion is translucent, about 8-10 minutes. Add the stock and the bay leaf-increase heat to high and just bring to a boil and reduce heat to a simmer. Add the diced/shredded chicken and the cooked noodles-let simmer on a very low heat for about 5 minutes-just until the chicken and noodles are heated through. Check your seasoning and adjust with salt and pepper as needed. You may need a fair amount of salt at this point so don’t be shy to season your soup properly. Add the parsley and stir to combine.

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