Homemade Chicken Noodle Soup
This Homemade Chicken Noodle Soup recipe is easy to make with leftover chicken meat and a few simple ingredients. Enjoy homemade soup in minutes!
Servings: 8
Cost: $10
Ingredients
- 2 tablespoons butter
- 2 medium carrots chopped
- 2 medium celery stalks chopped
- 1 small onion diced
- 3 cloves garlic minced
- 6 cups chicken stock
- 1.5 teaspoons sea salt
- 1 teaspoon Herbes de Provence
- ½ teaspoon ground black pepper
- 2 cups diced cooked chicken
- 2 cups noodles see notes
- fresh parsley (optional)
Instructions
- In a large Dutch oven or heavy bottomed pot, melt the butter, and add the carrots, celery and onion and a pinch of salt. Cook over medium heat until slightly soft
- Add the garlic, and cook until soft
- Add the chicken stock, remaining sea salt, Herbes de Provence and pepper, and bring to a boil over medium high heat
- Add noodles, and cook until al dente. You may need to add more stock or broth if the noodles absorb too much.
- Reduce heat, stir in cooked chicken, and simmer until heated through. Taste, and add additional salt and pepper if needed
- Serve immediately, and top with fresh parsley, if desired
Video
Notes
You can use any homemade chicken stock for this recipe or low sodium chicken broth from the store.
If soup seems too thick, add some broth or water to thin it out.
I like thin German-stye noodles as they don't absorb as much liquid if there are leftovers.(World Market usually carries them). You can use egg noodles or cook noodles separately and add when serving.
Sub dried parsley or Italian seasoning for Herbes de Provence. I also like to add a little ground turmeric, but this is optional.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 28g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 710mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2055IU | Vitamin C: 5.1mg | Calcium: 47mg | Iron: 1.4mg
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