Chicken Noodle Soup
Chicken soup with vegetables and egg noodles
Ingredients
- 1 rotisserie chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 large carrots, sliced into coins
- 4 large celery ribs, chopped
- 1/4-1/3 cup celery leaves, chopped
- 10 cups chicken stock, divided (broth may be substituted)
- 1 teaspoon Better Than Bouillon chicken base (can substitute a chicken bouillon cube)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 dried bay leaves
- 1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
- 8 ounces medium-width egg noodles
- ½ teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cut the chicken into small pieces, discarding the skin, bones, and cartilage. Refrigerate until needed.
- In a large stockpot, heat the olive oil and butter until the butter melts. Add the onion, garlic, carrots, celery, and celery leaves and saute for 3-4 minutes on medium heat.
- Add 1 cup of stock, cover the pan tightly, and simmer for 10 minutes, until the vegetables are tender.
- Add the remaining stock, salt, pepper, thyme, bay leaves, and egg noodles. Cook for 7-8 minutes without a lid, or until noodles are tender.
- Add the lemon juice. Stir. Add the chicken and stir.
- Add more salt and pepper to taste if needed. Remove bay leaves and fresh thyme stems before serving.
Notes
Chicken Stock
For the best flavor, use chicken stock instead of chicken broth. If making your own broth, use bone-in and skin-on chicken for the best flavor.Nutrition
Calories: 275kcalCarbohydrates: 25gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 72mgSodium: 608mgPotassium: 423mgFiber: 2gSugar: 6gVitamin A: 4180IUVitamin C: 4mgCalcium: 36mgIron: 1mg
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