Is there anything more comforting than homemade chicken noodle soup? Egg noodles, juicy chicken, vegetables, garlic, and herbs all come together quickly in a hearty broth with just a hint of lemon. Perfect for those cold winter nights.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
12ouncesextra wide egg noodles
1teaspoonolive oil
3cupsdiced or shredded chicken, about 2 medium chicken breasts
2tablespoonsbutter
1white or yellow onion, diced
3teaspoonsminced garlic
3stalks of celery, chopped
3large carrots, peeled and chopped
4cupschicken broth
2cupswater
juice of 1 lemon
1-2 teaspoonssalt, to taste
½teaspooncracked black pepper, or to taste
1teaspoonfinely chopped fresh rosemary, or 1/2 teaspoon Herbs de Provence or Italian herb blend
1cupfrozen peas
Instructions
Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Saute for 3-4 minutes.
Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.
Notes
Make it creamy: make this soup rich and creamy by stirring 1 cup heavy cream in with the chicken and noodles.