Classic, homemade chicken noodle soup with tender bits of chicken, celery and carrots is the perfect comfort food in a bowl when Old Man Winter rears his head.
Home roasted or rotisserie purchased chicken makes this 30-minute meal easy to prepare. So leave the canned variety in the pantry for when you have a sick child at home.
Serve with a salad and crusty french bread. Save the leftovers for lunch tomorrow.
Saute the veggies until they are soft. Then add the broth, noodles, chicken, spices and a bay leaf.
Homemade Chicken Noodle Soup
- 4 1/2 cups chicken broth
- 1 cup chopped onion (1 large)
- 1 cup sliced carrot (2 medium)
- 1 cup sliced celery (2 stalks)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Ground black pepper to taste
- 2 bay leaf
- 6 ounces dried medium egg noodles, cooked al dente
- 2 cups chopped cooked chicken or turkey
In a 3-quart saucepan saute the onion, carrot and celery until soft and translucent. Next add the broth, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Meanwhile, cook the noodles according to the package directions in a separate pot until they are slightly undercooked or al dente. They will continue to cook after drained and added to the soup.
Stir in noodles and cooked chicken and reduce the heat. Simmer, covered, for 5 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. To serve, ladle soup into bowls. Enjoy!
Serves: 6. Total time: 30 minutes