Chicken Noodle Soup Recipe
Delicious and easy homemade chicken noodle soup recipe.
Yield: 10 -12 servings
Calories: 89cal
Materials
- 2 tbsp. Olive Oil
- 1 cup Celery washed and cut
- 1 medium Onion sweet onion like Vidalia
- 1 cup Carrots washed and cut - or - my super fast time saver alternative - use baby carrots
- 2 cups Chicken breast I usually pull the leftover white meat from the breasts in large chunks, but I've also used 2 chicken breasts, chopped
- 12 cups Chicken Broth 3 (48 oz.) containers of broth
- 1 8 oz. Egg Noodles
- 3 Bay leaves
- ½ tsp. salt
- ½ tsp. ground pepper
Instructions
- In a large pot, heat olive oil
- Add cut-up vegetables, and saute over low-medium heat for about 10 minutes or onions are translucent and vegetables are getting tender
- Add cut-up chicken - continue to cook for a few more minutes - or until chicken is cooked through
- Add broth, bay leaves, salt, and pepper, and noodles
- Boil with lid on, until noodles are cooked - about 12- 15 min.
- Lower to simmer, and continue to simmer for about 15 minutes.
- Take the bay leaves out & Enjoy
Notes
- This soup gets better with age. Leftovers are even better than the first time around.
- If you don't want the noodles to get really soft, like I do - you can skip simmering for 15 minutes. Just serve the soup as soon as the noodles are cooked through.
- store soup in an airtight container in the refrigerator for up to 3 days
Nutrition
Calories: 89cal | Carbohydrates: 4g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 25mg | Sodium: 1194mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2202IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.4mg