I’m excited to share this one with you! I’ve made chicken noodle soup many, many times but this one is by far my favorite. I think it’s the homemade noodles and homemade chicken stock…..yummmmm!
Start out by chopping up a medium sized onion and a cup of carrots. Add them to a big pot with olive oil, minced garlic, parsley, basil, and thyme. You can add celery too, somebody in our house doesn’t like celery so I leave it out.
Saute for a few minutes until the onions are cooked. The carrots will not be done yet, but they will finish cooking in the stock. It will smell amazing! Add the chicken stock, shredded chicken, salt, and a bay leaf to the pot.
Let it simmer for a half hour or so, while you make the noodles. Here is the recipe for homemade egg noodles. I use about half of that recipe in this soup.
Add the noodles to the simmering pot, the fresh noodles will cook in just a couple minutes. If you made your noodles ahead of time and added them dry, it will take a bit longer. When the noodles are done remove the bay leaf, add salt and pepper to taste and your soup is ready to serve!
- 1 medium sized onion, chopped
- 1 cup chopped carrots
- ½ teaspoon dried thyme
- 2 teaspoons dried parsley flakes
- ½ teaspoon dried basil
- 3 minced garlic cloves
- 1 - 2 tablespoons olive oil
- 2 quarts chicken stock
- 1 bay leaf
- 2 cups shredded chicken
- ½ teaspoon salt
- homemade egg noodles
- salt and pepper to taste
- In a big pot saute onion, carrots, thyme, parsley, basil, and garlic in the olive oil until the onions are cooked through.
- Add the chicken stock, shredded chicken, bay leaf, and salt to the pot and simmer while you make the noodles. (let it simmer for at least a ½ hour)
- Add the fresh noodles or dry noodles that you made ahead of time to the simmering pot and let the noodles cook thoroughly.
- Remove the bay leaf and add salt and pepper to taste.
This makes a hearty meal for four people. I usually double it and enjoy leftovers. 🙂
