Chicken Noodle Soup Recipe

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5 from 19 votes

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 283

There is nothing quite as satisfying as hearty bowl of homemade chicken noodle soup on a cold day. It instantly warms the soul and makes you feel warm and cozy. Not to mention it makes great leftovers. This is my familys favorite recipe hands down!

Equipment

Ingredients

2 tbsp butter (unsalted)
1 small white onion (diced)
2 carrots (peeled, sliced)
2 celery stalks (sliced)
5 garlic cloves (minced)
8 cups chicken broth (chicken stock)
2 bay leaves
1/2 tsp salt (to taste)
1/2 tsp pepper (to taste)
2 1/2 lbs chicken breast (skinless, frozen)
2 tbsp fresh parsley (chopped)
2 tbsp fresh dill (chopped)
1 tbsp fresh lemon juice (squeezed)

Instructions

Over medium heat, melt butter in a large pot (or dutch oven). Add in the onions, carrots, celery and garlic and cook until tender.
Whisk in the chicken stock, bay leaves and season to desired taste with salt and pepper. Add chicken, cover, and bring to boil, then reduce heat and simmer. Keep the pot covered until the chicken is cooked through. This will take about 35 minutes. Once chicken is cooked, remove chicken and allow to cool. Once cooled, remove any bones and cut into small 1 inch pieces.
Add chicken and pasta into soup and cook for about 7 minutes until the pasta is tender or has reached your desired consistency.
Remove soup from heat and add in chopped parsley, dill and tablespoon of lemon juice. Season with a touch more salt and pepper to your personal taste and serve.

Calories: 283kcal

Course: Soup

Cuisine: American

Nutrition