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Chicken Noodle Soup

A classic warm Chicken Noodle Soup that combines fresh vegetables and savory chicken broth, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 Tbsp olive oil Adds a rich, fruity flavor and healthy fats.
  • 2 Tbsp unsalted butter Incorporates a creamy texture.
  • 1 cup chopped yellow onion Offers a savory, aromatic base.
  • 1 cup sliced celery Adds a crunchy texture.
  • 1 cup sliced carrots Brightens the dish and adds vibrant color.
  • 1 Tbsp minced garlic Introduces an aromatic punch.
  • 8 cups chicken broth The soul of the soup.
  • 1 2-inch piece parmesan cheese rind Infuses the broth with a nutty taste.
  • 1 Tbsp chicken base Deepens the chicken flavor.
  • 2 dried bay leaves Provides an earthy undertone.
  • 1/2 tsp dried thyme Adds an herbaceous note.
  • 1/2 tsp dried dill Offers a hint of freshness.
  • 1/2 tsp pepper A touch of spice.
  • 1/4 tsp salt Enhances all natural flavors.
  • 8 oz. egg noodles Absorb the flavors of the broth.
  • 2 cups pulled rotisserie chicken Convenient and juicy.
  • 2 Tbsp minced fresh flat-leaf parsley Adds a burst of freshness.
  • 1-2 Tbsp lemon juice Brightens up the dish.

Method
 

Preparation
  1. Add the olive oil and butter to a large soup pot over medium-high heat.
  2. Once the butter has melted, add the chopped onion, sliced celery, and carrots. Cook for about six minutes until they soften and become aromatic.
  3. Stir in the minced garlic and cook for another two minutes.
  4. Pour in the chicken broth and add the cheese rind, chicken base, bay leaves, thyme, dill, pepper, and salt. Bring the mixture to a simmer.
  5. Add the egg noodles to the simmering broth and cook according to the package directions, typically about 20 minutes.
  6. Remove the pot from heat, take out the cheese rind and bay leaves, and mix in the pulled rotisserie chicken, minced parsley, and lemon juice.
  7. Let the soup rest for five minutes before serving.

Notes

For an even richer broth, roast bones from a whole chicken before simmering them. Feel free to add more vegetables like peas or corn for added nutrition.