Homestyle Chicken Noodle Soup
Nothing beats a bowl of chicken noodle soup on a cold rainy day, if you're feeling under the weather or just to warm your soul. This soup might take a little longer than the can, but it is worth every second.
Homestyle Chicken Noodle Soup
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 5 carrots, sliced into rounds
- 5 celery stalks, cut into 1/2 in pieces
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 tablespoons poultry seasoning
- 1 rotisserie chicken, shredded
- 4-6 bones from the rotisserie chicken
- 11 oz frozen or shelf stable egg noodles
- 1 tablespoon fresh dill, chopped
- 2 tablespoons lemon juice
- Fresh Parsley to garnish
- 1 1/4 teaspoon ground sage
- 1 teaspoon ground thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3/4 teaspoon ground marjoram
- 1/2 teaspoon ground rosemary
- 1⁄4 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
Notes
The bones are added for flavor. You can leave the bones out of the soup if you wish.We used Grandma’s frozen egg noodles, but you can use shelf stable noodles or make homemade noodles!
Nutrition Facts
Calories
552.83Fat (grams)
25.43 gSat. Fat (grams)
5.08 gCarbs (grams)
33.52 gFiber (grams)
4.13 gNet carbs
29.39 gSugar (grams)
6.88 gProtein (grams)
49.38 gSodium (milligrams)
2450.57 mgCholesterol (grams)
176.09 mgDirections
1. In a Dutch oven or a soup pot, warm 3 tablespoons of olive oil over medium heat.
2. Add onion, carrots and celery.
3. Sauté over medium heat for 7-8 minutes until veggies are tender.
4. Add the minced garlic and sauté for 1 more minute, until fragrant.
5. Add the chicken broth and the poultry seasoning. Bring to a boil.
6. Once boiling add the shredded chicken and the chicken bones. Bring soup to a low simmer.
7. Let soup simmer partially covered for 10-12 minutes until carrots are tender.
8. Add the egg noodles and cook over medium for 6-8 minutes until noodles are al dente.
9. Remove chicken bones.
10. Stir in the dill and lemon juice.
11. Garnish with parsley and serve warm.