Homestyle Chicken Noodle Soup

Chicken noodle soup with carrots, celery and parsley. Cook the noodles separately so they keep their texture in the broth.

From Alexa's kitchen
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Homestyle Chicken Noodle Soup

Method

  1. Melt the butter in a pot. Add the onion, carrots and celery, sprinkle with 1 tsp salt and sauté for 5-8 minutes, until softened. Stir in the garlic until fragrant.

  2. Pour in the chicken stock and add the chicken thighs. Simmer over medium heat for about 30 minutes, until the chicken is cooked through and tender.

  3. Remove the chicken and shred it with two forks or a stand mixer fitted with the whisk attachment.

  4. Return the chicken to the pot. Season to taste with salt, pepper, Mrs. Dash, onion powder and garlic powder. Stir in the parsley.

  5. Cook the egg noodles separately according to their package instructions. Keep them separate from the soup until serving.

  6. Add noodles to each bowl, ladle over the soup and garnish with parsley.

Alexa's notes

Store the soup and noodles separately so the noodles do not absorb the broth and turn mushy.

  • soup
  • chicken
  • dinner

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Homestyle Chicken Noodle Soup

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Ingredients

  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2-3 celery stalks, chopped
  • 4 garlic cloves, crushed
  • 8 cups chicken stock, or 6 cups stock plus 2 cups water
  • 1 lb boneless, skinless chicken thighs
  • Salt and black pepper, to taste
  • Mrs. Dash, to taste
  • Onion powder and garlic powder, to taste
  • 2 tbsp chopped parsley, plus extra for garnish
  • Egg noodles, amount to preference

Method

  1. Melt the butter in a pot. Add the onion, carrots and celery, sprinkle with 1 tsp salt and sauté for 5-8 minutes, until softened. Stir in the garlic until fragrant.
  2. Pour in the chicken stock and add the chicken thighs. Simmer over medium heat for about 30 minutes, until the chicken is cooked through and tender.
  3. Remove the chicken and shred it with two forks or a stand mixer fitted with the whisk attachment.
  4. Return the chicken to the pot. Season to taste with salt, pepper, Mrs. Dash, onion powder and garlic powder. Stir in the parsley.
  5. Cook the egg noodles separately according to their package instructions. Keep them separate from the soup until serving.
  6. Add noodles to each bowl, ladle over the soup and garnish with parsley.

Notes

Store the soup and noodles separately so the noodles do not absorb the broth and turn mushy.