HOMEMADE CHICKEN NOODLE SOUP

 

HOMEMADE CHICKEN NOODLE SOUP RECIPE

Homemade Chicken Noodle Soup

An over the top delicious Homemade Chicken Noodle Soup. This recipe has a SUPER flavorful and slightly thick broth, tender carrots, celery and onions. It is topped off with thick and hearty egg noodles. This will be come your go-to Chicken Noodle Soup recipe! 

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

 

Servings: 6 people

 

Author: Susie Weinrich

https://momsdinner.net/homemade-chicken-noodle-soup/#recipe

I don't make chicken noodle soup like this too often but this was soooo good! We loved the thick noodles and the "Indian" flare with the turmeric in it. This recipe is a keeper!

-Annette

Ingredients

• ▢1 Yellow Onion chopped (I used chopped frozen onion and just guessed on how much one onion would be)
• ▢3 Celery Stalks chopped
• ▢4 Carrots peeled and chopped
• ▢2 Large Garlic Cloves chopped
• ▢4 tablespoon Butter
• ▢½ teaspoon turmeric
• ▢½ teaspoon onion powder
• ▢1 teaspoon kosher salt
• ▢½ teaspoon pepper
• ▢1 bay leaf
• ▢2 tablespoon flour
• ▢2 quarts Chicken Stock
• ▢1 tablespoon Chicken Base
• ▢12 oz frozen egg noodles I use Reames
• ▢3 cups cooked chicken diced/chopped (I use rotisserie chicken) (I cut up some chicken and cooked it in chicken bouillon)
• ▢1 ½ teaspoon apple cider vinegar (I totally forgot to add this to my soup but the soup was still fantastic without it)

Instructions

• Melt the butter in a large pot over medium heat. Sauté the onions, celery, carrots, and garlic in the butter until the veggies soften and onions become translucent- about 10 minutes.
• Add the next 5 ingredients and stir to coat the vegetables with all the herbs and spices.
• Add the flour and cook, stirring, for 2 minutes.
• Whisk in the chicken stock and bring to a simmer. Once it is simmering whisk in the chicken base.
• Add the frozen egg noodles and cooked chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through.
• Turn the heat to low and add the vinegar, cook for an additional 5 minutes. Remove the bay leaf and serve.

Notes:

You can make this ahead… it is even better the next day!!!!! It will thicken in the fridge- you may need to add a little chicken stock when you are reheating. This recipe will serve 6-8 people.