Old-Fashioned Chicken Noodle Soup is classic American comfort food. Really, does it get any better? Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup that’s ready in just over an hour. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot (slow-cooker). This recipe can be doubled easily so you can enjoy some now and freeze the leftovers for a quick meal on busy weeknights.
1 (12-ounce) skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Celery leaves (optional)
How to Make It
Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
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I made some modifications to this recipe after reading the reviews. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni. That really made a terrific soup.
I had a sore throat yesterday and figured I was coming down with something. I decided to make this soup. I doubled the size as well. The only changes I made were that I used homemade chicken broth that I made last week and I pre-cooked the noodles so they would not absorb all of the broth. I did not have to add any other seasoning because it was already in the broth. I had some for dinner last night and it hit the spot. I just had it for breakfast. A co-worker poked his head in my office and asked what I was having because it smelled good and fresh. I will have it for lunch and maybe dinner too. Thank you.
I've made this 3 times. Easy and tasty. I added 1 sweet potato, 4 cloves garlic and chopped ginger to the veggies. I sauteed all the veggies in 1/2 butter and 1/2 olive oil. Added thyme to the stock/chicken and a bit more to the sautéed veggies. Amazing.
Doubled the recipe. Left out the celery because my husband doesn't like it; added sliced button and baby bella mushrooms and fresh spinach. Also added thyme while chicken was cooking. It's delicious! Needs more salt, but I figured it would be better to let each person add their own rather than pouring a bunch of salt into it. Great for a blustery winter day!