Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 sweet onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 1 garlic clove, very finely chopped; ½ cups homemade Chicken Stock, recipe follows, or reduced-fat low-sodium chicken broth; Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth); 6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups); 2 ounces (1 cup) uncooked egg noodles; 3 cups shredded meat from a rotisserie chicken (about 12 ounces); Coarse kosher salt and freshly ground black pepper; 2 pounds chicken wings, bones or well-washed chicken feet; 16 cups water; 3 celery stalks, coarsely chopped; 3 onions, coarsely chopped; 3 carrots, scrubbed and coarsely chopped; 2 bay leaves, preferably fresh; 2 sprigs flat-leaf parsley; 2 sprigs fresh thyme; 4 to 6 whole black peppercorns

Servings: persons

2 teaspoons olive oil
1 sweet onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 garlic clove, very finely chopped
½ cups homemade Chicken Stock, recipe follows, or reduced-fat low-sodium chicken broth
Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth)
6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups)
2 ounces (1 cup) uncooked egg noodles
3 cups shredded meat from a rotisserie chicken (about 12 ounces)
Coarse kosher salt and freshly ground black pepper
2 pounds chicken wings, bones or well-washed chicken feet
16 cups water
3 celery stalks, coarsely chopped
3 onions, coarsely chopped
3 carrots, scrubbed and coarsely chopped
2 bay leaves, preferably fresh
2 sprigs flat-leaf parsley
2 sprigs fresh thyme
4 to 6 whole black peppercorns

1
Heat the oil in a large pot over medium heat.
2
Add the onion, carrot and celery and cook until the onion is soft and translucent, 3 to 5 minutes.
3
Add the garlic and cook until fragrant, 45 to 60 seconds.
4
Add the chicken stock and stir to combine.
5
Add the bouquet garni.
6
Bring to a boil over high heat.
7
Reduce the heat to simmer and allow the flavors to marry, about 15 minutes.
8
Add the green beans, egg noodles and chicken.
9
Stir to combine and poke with your spoon to make sure the beans and noodles are submerged.
10
Simmer until the noodles and beans are tender, 8 to 10 minutes.
11
Taste and adjust the seasoning with salt and pepper.
12
Ladle into warmed bowls and serve immediately.
13
In a large soup pot, combine the chicken, water, celery, onions, carrots, bay leaves, parsley, thyme and peppercorns.
14
Bring the mixture to a boil over high heat.
15
Decrease the heat to low and simmer for 11/2 hours, skimming the foam off the top as it rises.
16
Strain through a colander, reserving the stock and discarding the chicken and vegetables.
17
Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
18
Before using, skim off and discard any fat that solidifies on the surface of the stock.

977

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 sweet onion, chopped, 1 carrot, chopped, 1 celery stalk, chopped, and more.

Yes, Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions