Recipes Soups Poultry and Meat Soups Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup is rated 5.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

To make chicken and rice soup, substitute 1 cup cooked white rice for the noodles. Add the rice to the soup about 2 minutes before serving in the second step.

Ingredients:

  • 2 Tbs. olive oil
  • 2 celery stalks, finely chopped
  • 1 leek, white portion only, halved, rinsed and thinly sliced
  • 1 carrot, finely chopped
  • 5 cups chicken stock, homemade or purchased
  • 1 bay leaf
  • 1/4 tsp. dried thyme
  • 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
  • 1/2 lb. dried egg noodles
  • Salt and freshly ground pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley

Directions:

Prepare the soup
In a large saucepan over medium heat, warm the olive oil. When it is hot, add the celery, leek and carrot and sauté until softened, about 5 minutes. Pour in the stock and add the bay leaf, thyme and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well and cook just until the noodles are tender, about 10 minutes.

Season the soup
Remove and discard the bay leaf from the soup. Season with salt and pepper. Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Rated 5 out of 5 by from Fast & delicious I love this recipe! It is super fast to make. I used a store bought chicken and added cooked rice and some fresh lemon juice at the end. I like the thick consistency as it resembles a stew or a whole meal in itself.
Date published: 2014-03-11
Rated 5 out of 5 by from Winter Favorite I love this recipe - it's simple and delicious - however, I recommend cooking the pasta (or rice) first and then finishing the soup with the noodles just before serving this way your noodles wont soak up all of the liquid. The first time I tried this recipe I had hardly any liquid left by the time I served it and no extra stock on hand. I've since learned and also plan ahead by having an extra cup of stock/broth on had in case I still need to add additional liquid at the end.
Date published: 2012-12-05
Rated 5 out of 5 by from Delicious! Great flavor and very simple. Needed more broth so I added chicken stock until I had the consistency I wanted. I would definitely make this again. Whole family enjoyed it.
Date published: 2012-11-13
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