Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon butter; 1 medium onion; 2 large carrots; 2 ribs celery; 1 teaspoon poultry seasoning; 1 teaspoon all-purpose flour; salt (to taste); black pepper (to taste); 6 cups chicken broth (homemade or low sodium); 1 bay leaf; 6 ounces egg noodles (measured dry); 2 cups cooked chopped chicken (½-inch pieces); 3 tablespoons chopped fresh parsley

This chicken noodle soup recipe is so hearty, loaded with juicy chicken, tender egg noodles, and fresh vegetables all simmered in a flavorful chicken broth.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.9 (49) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

1 tablespoon butter
1 medium onion
2 large carrots
2 ribs celery
1 teaspoon poultry seasoning
1 teaspoon all-purpose flour
salt (to taste)
black pepper (to taste)
6 cups chicken broth (homemade or low sodium)
1 bay leaf
6 ounces egg noodles (measured dry)
2 cups cooked chopped chicken (½-inch pieces)
3 tablespoons chopped fresh parsley

Steps

Dice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2-3 minutes.
While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2-3 minutes or until the onion is soft.
Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.
Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.
Add chicken and cook 1 minute more or until heated through.
Stir in parsley and remove bay leaf before serving.