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Chicken Noodle Soup
Tender egg noodles, soft carrots, and celery swim in a savory, rich broth that tastes like it simmered all day. By using pre-cooked chicken, you'll skip the longest step of traditional soup making without sacrificing an ounce of flavor. It's a deeply comforting bowl that brings warmth to chilly evenings, proving that a classic, from-scratch taste doesn't require hours at the stove.
Equipment
- Stovetop
- Saucepan
Ingredients
- 4 medium carrots, sliced (2 cups)
- 4 medium stalks celery, sliced (2 cups)
- 1 medium onion, chopped ( ½ cup)
- 1 cup uncooked medium egg noodles (2 oz)
- 1 Refrigerate cut-up cooked chicken. Add enough water to broth to measure 5 cups.
Instructions
- 1Bring the broth, sliced carrots, celery, and chopped onion to a boil in a large pot or Dutch oven. Lower the heat, cover the pot, and let it simmer for about 15 minutes until the carrots soften. Simmering gently ensures the vegetables cook evenly without turning mushy.
- 2Stir in the egg noodles and cooked chicken. Turn the heat up to reach a boil again, then reduce the heat and simmer uncovered for 7 to 10 minutes until the noodles are fully cooked. Remove from the heat and garnish with fresh parsley.
Notes
- Variation: To make chicken rice soup, substitute half a cup of uncooked long-grain white rice for the egg noodles. Stir the rice in with the vegetables, cover, and simmer for about 15 minutes.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb broth as they sit.
- Make ahead: If freezing, prepare the soup without the noodles. Cook and add fresh noodles when reheating so they don't become mushy.
Recipe Details
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