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.

No additional tips available.

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

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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.

Chicken Noodle Soup

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