Homemade Chicken Noodle Soup

Serves 6

Homemade Chicken Noodle Soup

From Susie Gall (my Mom) of Simply Sated

10 minPrep Time

50 minCook Time

1 hrTotal Time

Author: Becky Hardin | The Cookie Rookie

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4 based on 2 review(s)

Ingredients

Please Note: If using rotisserie chicken or salted chicken stock, do NOT salt until after the soup cooks for 15 minutes. Taste first - then add salt only if needed.
• 2 tablespoons olive oil
• 2 tablespoons butter – unsalted
• 3-4 carrots (approx. 2 cups) – peeled & sliced
• 2 celery stalks (approx. 1 cup) – sliced
• 1 sweet yellow onion – diced
• 2 cloves garlic – minced
• 8 cups Chicken Broth or Stock – Swanson Unsalted or homemade
• 1/2 cup Dry Sherry
• 1 teaspoon ground black pepper or to taste
• 1 teaspoon dried parsley or 2 tablespoons fresh – chopped
• 1 teaspoon Parisien or Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil
• & white pepper)
• 3 bay leaves
• ½ teaspoon dried thyme or 3 fresh thyme sprigs
• ½ teaspoon nutmeg
• 3-4 teaspoons chicken granules or chicken **Note, if using salted broth, reduce the amount of chicken granules used.
• 4 cups diced chicken – rotisserie chicken (cut into bite-size pieces) or 2-4 chicken breasts, (cooked & cut into bite-size pieces)
• 8 ounce package egg noodles - I use Neva’s Old Fashion Homemade Egg Noodles, but Reames Egg Noodles (frozen) are also excellent.**

Instructions

1. Heat oil & butter in a heavy-bottomed soup pot or Dutch oven.
2. Once the oil/butter is hot, place carrots & celery in the skillet and sauté 3 minutes.
3. Add the onion and sauté until translucent.
4. Add garlic and sauté 30 seconds.
5. Add all other ingredients except the noodles.
6. Bring to a boil, then turn down the heat and simmer for 30-40 minutes.
7. **See notes if planning to freeze the soup.
8. Add the noodles and bring to a boil.
9. Turn down the heat and simmer for 20-25 minutes.
10. Remove bay leaves before serving.
11. Delicious served with crusty bread.
12. Enjoy!!

Notes