Chicken Noodle Soup Recipe
If you’re used to chicken soup from a can, get ready for a life-changing experience. Classic, simple, and one hundred percent authentic, this homemade elixir is the perfect antidote to a stuffy nose, a rainy day, a gloomy mood—or just a hungry tummy!
Ingredients
| 8 | cups | homemade chicken stock or canned broth* |
| 2 | stalks | celery, chopped |
| 2 | carrots, chopped | |
| 3 | scallions, chopped | |
| 1 | bay leaf | |
| 1/2 | teaspoon | freshly ground pepper |
| 1 | teaspoon | salt |
| 2 | chicken breast halves, cooked and cooled | |
| 2 | cups | cooked, wide egg noodles |
| *If using canned chicken broth, select the low-sodium varieties. Taste the soup as you work and adjust the salt measurement. |
Directions
- Pour the stock or broth into a large saucepan and add the celery, carrots, scallions, bay leaf, pepper and salt.
- Turn the heat to medium-high and bring the soup to a simmer. Cook until the vegetables are tender, about 10 minutes depending on the size of the pieces.
- Cut the cooled chicken breast into bite-sized pieces, add it to the soup and cook until heated through.
- Add the noodles, adjust seasonings and serve immediately.
NOTE: If you’re making the soup in advance, prepare it though step 5 and set aside. Add the noodles and heat it up shortly before serving.
Preparation Time:
20 minutes with pre-cooked chicken and noodles.
Tips and Techniques
