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.