Chicken Noodle Soup
Yield: About 6 servings
Cook Time: About 30 minutes
Tips: After refrigerating, noodles may soak up some of the broth. To add more broth when reheating soup, simply add additional chicken broth (or water combined with chicken bouillon) to achieve desired consistency.
Suggestion:
Everyone needs to have a great easy Chicken Noodle Soup recipe handy to whip up a batch, whether it's a cold and rainy day, you're a little under the weather, or whenever you're simply in the mood for a good bowl of hot soup! This Chicken Noodle Soup is incredibly easy to prepare and is ready to serve in less than an hour! You can use rotisserie chicken or cooked chicken breasts with this recipe. Also wonderful reheated!
Recipe▼
Ingredients
- 2 tablespoons butter
- 2 carrots, sliced into bite-size pieces
- 2 celery stalks, sliced into bite-size pieces
- 1 49-oz. can chicken broth
- 1 cup water
- 1 teaspoon chicken bouillon or 1 chicken boullion cube
- 2 cups shredded cooked chicken breast or rotisserie chicken
- 2 cups (4 oz.) raw extra-wide egg noodles
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- chopped parsley, if desired
Directions
In a 3-quart soup pot, heat butter over medium-high heat. Add carrots and celery and sauté for about 8 minutes or until tender, stirring frequently.
Pour 3 tablespoons of the broth into a small bowl and set aside. Add remaining broth, water and shredded chicken to the vegetables. Heat to a boil, then add noodles. Continue boiling over medium-high heat for about 7 minutes, or until noodles are tender.
Stir flour into reserved broth and whisk until blended and smooth, then stir into soup. Cook for 3 additional minutes, stirring constantly, until soup is slightly thickened. Stir in salt and pepper. Add parsley if using. Serve.
Pour 3 tablespoons of the broth into a small bowl and set aside. Add remaining broth, water and shredded chicken to the vegetables. Heat to a boil, then add noodles. Continue boiling over medium-high heat for about 7 minutes, or until noodles are tender.
Stir flour into reserved broth and whisk until blended and smooth, then stir into soup. Cook for 3 additional minutes, stirring constantly, until soup is slightly thickened. Stir in salt and pepper. Add parsley if using. Serve.
