Description
A comforting homemade chicken noodle soup made with fresh ingredients and a flavorful homemade chicken stock.
Ingredients
Scale
- 8–9 cups homemade chicken stock
- 2 tbsp avocado or olive oil
- 1 yellow onion
- 2 long celery ribs
- 2 medium carrots
- 4 garlic cloves
- 2–3 cups cooked chicken meat (saved from cooking stock)
- to taste salt
- to taste fresh cracked black pepper
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 1/2–1 lemon – juice only
- 8 oz wide egg noodles
Instructions
- Prepare chicken stock according to the recipe. Chicken stock can easily be made ahead a day before or made ahead and frozen. Make sure to save the chicken meat from cooking the stock. Chicken meat can be frozen as well, in a freezer zip-top bag, separately from the stock.
- Preheat a large pot over medium-low heat and add oil and diced onions, celery, and carrots. Stir and cook vegetables for about 10 minutes, until softened, and raise the heat to medium.
- Add garlic and cook until garlic is fragrant. Shred or dice chicken meat saved from cooking the stock and add it to the pot.
- Pour in stock and season with salt and pepper. Make sure to always taste as you cook to see if the soup has enough salt.
- Cook the soup over medium heat for about 15 minutes and add noodles and fresh herbs. Stir and let the soup cook just until noodles are tender.
- Squeeze in juice from 1 lemon, stir, and serve.
Notes
- Chicken stock can easily be made ahead of time and frozen.
- Be sure to season your soup while cooking to adjust salt levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg