Classic Chicken Noodle Soup

Since the NE United States is about to experience their third crazy winter storm of the year, and here in Southern California we’ve just started to have cooler temperatures and a bit of rain (even though it’s March), I decided it’s not too late to share a soup recipe.  I know some of you are starting to see signs of spring, but a lot of us are still needing food that warms us up.

This fairly simple soup is always a winner with any crowd, takes care of that comfort food need, and packs your immune system full of veggies all at the same time.

What’s the key to a great chicken noodle soup you ask?  It learned this lesson years ago from the Pioneer Woman – the secret is in the frozen noodles.  The packages of frozen noodles in your grocery store are way more ‘everything’ than thin egg noodles from the dried pasta aisle. Of course, if you make your own noodles, even better!  I prefer the shortcut.  If you make your own chicken broth or stock (why yes, I actually do), you’ll get the best immunity upgrade going on in your soup.  Just know that you’ll have to add a lot of salt, so taste and add accordingly.

SaveSave

SaveSave

Print Recipe

Classic Chicken Noodle Soup

Warm up during winter months with this classic chicken noodle soup. Comfort food, warmth, and nutritionally packed all rolled into one delicious, feel good soup.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish, soups stews chilis

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 1/2 lbs cooked chicken diced or shredded
• 6 cups chicken broth or stock
• 3 small-medium carrots chopped
• 2 whole celery stalks sliced
• 1 small onion diced fine
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground thyme
• 1 Tablespoon turmeric
• 1 bag (12-16 oz) frozen homestyle noodles
• 1 sprig fresh parsley finely minced
• salt and pepper to taste If you use homemade stock, you might need quite a bit of salt.

Course Main Dish, soups stews chilis Prep Time 10 minutes Cook Time 25 minutes Servings people MetricUS Imperial Ingredients 1 1/2 lbs cooked chicken diced or shredded 6 cups chicken broth or stock 3 small-medium carrots chopped 2 whole celery stalks sliced 1 small onion diced fine 1/4 teaspoon black pepper 1/2 teaspoon ground thyme 1 Tablespoon turmeric 1 bag (12-16 oz) frozen homestyle noodles 1 sprig fresh parsley finely minced salt and pepper to taste If you use homemade stock, you might need quite a bit of salt.

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Put everything in the pot except for the noodles and parsley. Bring to a boil. Turn down to a simmer and cook for about 10 minutes or until heated through.
2. Stir in the frozen noodles and separate them as they start to thaw. Simmer another 15 minutes.
3. Serve with chopped parsley on top. Big, soft breadsticks (often found near the noodles in the frosen aisle) go great with this as well as saltines.

Share this Recipe