Chicken Soup with Egg Noodles
Difficulty: Beginner
Preparation Time: 20min
Yields: 8 Servings
Total Time: 40min
- 2 Quarts Chicken Stock (if using store bought use low sodium)
- 1 Roasted chicken (about 3#) - skin removed and meat cut into ½” dice or shredded
- 12 oz Bag of thin Egg Noodles cooked as per directions on bag
- 2 Large Onions ½” dice
- 4 Large Carrots-peeled and cut into ¼’ rounds
- 4 Celery Stalks cut into ¼” slices
- 1 Tbsp Butter
- 1 Bay Leaf
- 1 Bunch Parsley Chopped
- Kosher Salt
- Freshly Ground Pepper
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.
