Homemade Chicken Noodle Soup

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It's cold & rainy outside, how about a nice hot bowl of homemade chicken noodle soup to warm you up?

Homemade Chicken Noodle Soup

 

I’m sure you’ve heard the saying, “April showers brings May flowers,” before.

 

Since it’s been raining nonstop around here, nothing warms me up like a big bowl of hearty homemade chicken noodle soup.

 

It’s not a heavy meal but it is enough to fill you up with a side salad, oyster cracker, or even a loaf of french bread. Sounds like the perfect lunch on a cold and rainy day like today.

 

Make a big batch and freeze some for dinner on your busy days later.  Or have it pre-made for when you or your family catches a cold.

 

Be ready and have this on hand right in your freezer.

 

Ingredients:

  • One rotisserie chicken (shredded and deboned)
  • 2 tablespoons olive oil
  • One yellow onion (diced)
  • One medium sized carrot (sliced)
  • One stalk of celery ( cut and small chunks)
  • 1 tbsp chicken broth paste
  • Fill a pot with about 4 quarts of water (fill an 8-quart pot ½ full)
  • One teaspoon salt
  • One teaspoon black pepper
  • One teaspoon fennel seeds or a bay leaf

 

*Note:

  • If you are short on time, you can use a pre-cooked rotisserie chicken for this chicken noodle soup recipe, from your local grocery store.

 

 

Directions to cook egg noodles:

  • Boil a pot of water and cook your egg noodles as directed by the packaging.
  • After the egg noodles are cooked, drain it in a strainer, and add olive oil to it and mix it around.
  • Set it aside to cool for now while we cook the soup.

 

Directions to cook soup:

  • First, in large pot, drizzle in the olive oil and turn the heat on medium-high.
  • Next add the onions, carrots, and celery and saute for about 2 minutes.
  • Add in the chicken broth paste and fill your pot halfway with water.
  • Add in the chicken bones to your pot of water and cook for about 20 minutes.
  • Add the salt, black pepper, and fennel seeds to taste, cook on low for another 10 minutes.
  • Keep the shredded chicken separate from the soup until ready to serve.

 

Assembly:

  • After the soup is finished cooking, place egg noodles in a soup bowl about ½ filled.
  • Add the shredded chicken pieces on top, then ladle over it with the soup broth
  • Optional: feel free to add a sprig of cilantro for an extra flair of something fancy, enjoy! 🙂

 

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