Soups and Stews
Chicken Noodle Soup
Chicken Noodle Soup has just a little bit of creaminess which makes it so much more flavorful and comforting. It
- Serves 8 servings
- Prep 10 minutes
- Cook 28 minutes
- Total 38 minutes
Start With Rotisserie Chicken
I use rotisserie chicken because I find it to be incredibly flavorful, economical, plus quick and easy to use. I pretty much use all of the meat from a rotisserie chicken in this recipe, except for a little that I snack on while removing it from the bone. And maybe my dog gets a bite or two as well. 🙂
I like for there to be plenty of meat in my chicken noodle soup. Every spoonful should have some.
Next to the chicken, the egg noodles are my favorite part. Don’t put them in until right at the end and turn the heat off when they are just starting to get soft to prevent them from getting mushy.
Recipe Tips
I also love peas in my Chicken Noodle Soup, but you can leave them out.
This recipe calls for some fresh dill which really gives the soup a wonderful, fresh flavor. I recommend you give the dill a try, but if you’re sure you won’t like it, use parsley instead.
Storage
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.
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More Amazing Soup Recipes
- Southern Minestrone
- Hamburger Stew
- Spicy Chicken and Corn Chowder
- Broccoli Cheese Soup
- Cabbage Soup with Smoked Sausage
Recipe adapted from Down Home with The Neelys
Recipe
Chicken Noodle Soup
Chicken Noodle Soup has just a little bit of creaminess which makes it so much more flavorful and comforting. It will warm you right up on a cold day and it can be made in no time at all.
- Serves 8 servings
- Prep 10 minutes
- Cook 28 minutes
- Total 38 minutes
Ingredients
- 3 tablespoons butter
- 1 medium sweet onion (chopped)
- 2 celery stalks (thinly sliced)
- 2 carrots (sliced into thin half-moons)
- 1 clove garlic
- salt
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 8 ounces uncooked egg noodles
- 1 cup half-and-half
- 1 cup frozen peas (defrosted)
- 3 cups cooked, shredded chicken (I use rotisserie chicken)
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon black pepper
Instructions
- 1
Melt butter over medium heat in a Dutch oven or large pot.
- 2
Add onion, celery, and carrots and cook until soft, about 5 minutes.
- 3
Add garlic and cook 1 minute. Season with salt.
- 4
Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.
- 5
Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.
- 6
Bring to a simmer and simmer for 10 minutes, stirring occasionally.
- 7
Add egg noodles and cook 5 minutes.
- 8
Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.
- 9
Stir in pepper and dill and serve.
Equipment
- Dutch Oven
Nutrition
- Calories300 kcal
- Carbohydrates30 g
- Protein20 g
- Fat11 g
- Saturated Fat6 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat3 g
- Trans Fat0.2 g
- Cholesterol85 mg
- Sodium807 mg
- Potassium502 mg
- Fiber3 g
- Sugar5 g
- Vitamin A3014 IU
- Vitamin C11 mg
- Calcium73 mg
- Iron1 mg
