This easy satisfying chicken noodle soup recipe will have you taste buds singing and is the best comfort food. What is better on cold winter days than a steaming cup of homemade chicken noodle soup?
1TablespoonChicken Soup Base Heaping tablespoon, adjust to your preference
1CupEgg Noodles
1TablespoonDried ParsleyBay Leaves, or Dill
6CupsWater
1wholeRotisserie Chicken Diced, add the juices too
Instructions
Using raw can also lend better flavors into your soup if you brown or cook your chicken in your soup pot first in a bit of the olive oil. If using pre-cooked chicken, go ahead and start with the vegetables. In a large soup pot, add the olive oil, diced onion, carrot, and celery. Sauté over medium-high heat a few minutes.
Add the water, soup base, (if you have chicken stock, use that instead). Continue cooking until boiling. Add he black pepper, egg noodles, dried parsley, and any other herbs you enjoy.
Lower the heat to medium-low and simmer for another 10-15 minutes until the carrots are tender and the noodles are cooked. Taste to adjust any of the seasonings. Serve.
Chicken noodle soup can be stored for up to a week in the refrigerator. Just put your soup in an airtight container that won’t leak. You can also store chicken soup in the freezer for up to 3 months for best quality. This makes chicken soup a very easy make ahead meal or side to accompany your main dish on busy weeknights.