Chicken Noodle Soup
- Cooking the Chicken: 1 hour
- Preparing Vegetables: 30 minutes
- Cooking the Soup: 1 hour
- Total time: 2½ hours
Ingredients
Chicken:
- 1 whole fryer, cooked, deboned and cut into small pieces
Vegetables to Sauté:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, peeled and sliced
- 2 cloves garlic, minced
- 4 stalks celery, chopped
Remainder of Vegetables and Broth:
- 4 red potatoes, chopped into 1-inch cubes
- 1 cup frozen corn
- 1 cup frozen peas
- 8 cups chicken broth
Seasonings:
- ½ teaspoon poultry seasoning
- 2 bay leaves
- ½ teaspoon dried marjoram leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and pepper to taste
Noodles and Additional Broth:
- One 12-ounce bag extra wide egg noodles
- 2 cups chicken broth or water if necessary
Side Dish Recommendations:
Instructions
-
Heat olive oil on medium in a Dutch oven.
- Add onion and cook until golden brown; 5 to 10 minutes.
- Add carrots and garlic and cook until lightly browned; 5 minutes.
- Add celery and cook until tender; 5 minutes.
- Add chicken, potatoes, corn, peas, broth, and spices.
- Bring to a boil, reduce heat, cover and simmer for 30 to 40 minutes.
- Add egg noodles and cook uncovered until noodles are tender; approximately 6 minutes; serve. If noodles soak up too much of the broth add more broth to suit your tastes.
Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).
Comments
Serves 8 to 10 adults.Serve with cornbread or buttermilk biscuits.
Do you have an Instant Pot? If yes, consider cooking the chicken in the Instant Pot. See my recipe for Instant Pot Stewed Chicken. You will save time and the broth will be extremely flavorful.
Do ahead tip: I cook the chicken the day before making my soup. I strain and save the broth and then use it in the soup. You can see by my photos that I sometimes use store bought broth; either way is fine.