Classic Homemade Chicken Noodle Soup
Looking for a classic chicken noodle soup that’s nutritious and comforting? Look no further because this recipe will satisfy the whole family and have them asking for seconds!
If one of my loved ones feels a cold coming on, I immediately make this soup for them. This Classic Homemade Chicken Noodle Soup has all of the nutrients and healing powers of chicken broth to nurture our family and friends. It’s packed with vegetables and herbs from the garden.
The noodles cook in the soup to create a thick and creamy stew-like consistency. If you prefer a more broth filled soup, cook the noodles separately and add them to the soup when you’re ready.
Timesavers:
- Buy rotisserie chickens, cut and chop both white and dark meat and freeze in quart size bags.
- Chop carrots, onions and celery all together and freeze in quart size bags. This is called mirepoix, and it forms the base for many soups and stews!
Using vegetables and herbs grown in the garden makes this Classic Homemade Chicken Noodle Soup really special. You and your family will feel loved and love this soup!
Classic Homemade Chicken Noodle Soup
This hearty and creamy chicken noodle soup is nutritious and comforting.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 celery rib chopped
- 2 large carrots chopped
- 1 garlic clove minced
- 2 tbsp flour
- 1 tsp poultry seasoning
- 2 sprigs fresh thyme
- 1 sprig fresh oregano
- 6 cups chicken broth
- 1 rotisserie chicken shredded white and dark
- 1/2 cup evaporated milk
- 4 oz wide noodles or pasta of choice
- salt and pepper
Instructions
- Drizzle olive oil in dutch oven over medium heat.
- Add chopped onions, carrots and celery.
- Sprinkle with salt to help make them sweat.
- Sauté 4-6 minutes until starting to brown.
- Add minced garlic and cook 1 minute while stirring. Do not let garlic burn.
- Sprinkle flour and poultry seasoning over mixture and cook for 1 minute or until brown ‘fond’ begins to accumulate on bottom of pot.
- Add chicken broth and use wooden or silicone spoon to gently scrape off fond to enrich soup flavor.
- Add fresh herbs and bring to a bubble.
- Simmer partially covered for 20-25 minutes or until vegetables are fork tender.
- Remove herb stems.
- *Optional step* Use immersion blender to purée soup to desired texture. Skip this step if you prefer chunks of vegetables in your soup.
- Add shredded chicken and noodles. Cook for 10 minutes or for specific length of time your pasta requires.
- Mix in evaporated milk and salt and pepper to taste.
Notes
Using a rotisserie chicken is a huge time saver, but you can poach and shred your own chicken breasts if desired.
Purchasing package of pre-chopped onions, celery and carrots is also a time saver.
The evaporated milk adds a nice creaminess to this soup, but it can be omitted if desired.
Have extra broth or water on hand if soup becomes to thick while boiling noodles.
