Homemade Chicken Noodle Soup PT30M https://img5.recipesrun.com/201907/2019/1017/9b/a/743271/300x200x50.png 6 servings Ingredients: 1/2 pound dry linguine, broken into 2" pieces 1 tbsp. dried parsley 1/2 tsp. black pepper 1 tbsp. sea salt 1 garlic clove, grated 6 small mushrooms, diced 2 carrots, peeled and diced 1 medium onion, diced 2 tbsp. olive oil 2 cups cubed cooked chicken 6 cups chicken stock

Homemade Chicken Noodle Soup

By Jennifer

6 Person
30 Minutes
0 Calories
It’s soup season! Is there anything more comforting than a warm, savory bowl of homemade chicken noodle soup? I have about twenty cups of chicken stock stored in my freezer after a few times of making my whole chicken in the slow cooker recipe, followed by overnight slow cooker chicken stock.

Ingredients

  • 1/2 pound dry linguine, broken into 2" pieces

  • 1 tbsp. dried parsley

  • 1/2 tsp. black pepper

  • 1 tbsp. sea salt

  • 1 garlic clove, grated

  • 6 small mushrooms, diced

  • 2 carrots, peeled and diced

  • 1 medium onion, diced

  • 2 tbsp. olive oil

  • 2 cups cubed cooked chicken

  • 6 cups chicken stock

Method

  • 01
    Saute the carrots, onion, mushroom, and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt, and pepper. Continue to saute the chicken and veggies for another minute.
  • 02
    Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.
  • 03
    At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome.

Related Tags

Sponsored Links

Homemade Chicken Noodle Soup

It’s soup season! Is there anything more comforting than a warm, savory bowl of homemade chicken noodle soup? I have about twenty cups of chicken stock stored in my freezer after a few times of making my whole chicken in the slow cooker recipe, followed by overnight slow cooker chicken stock.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total Time 30 Mins
02 Ingredients
1/2 pound dry linguine, broken into 2" pieces
1 tbsp. dried parsley
1/2 tsp. black pepper
1 tbsp. sea salt
1 garlic clove, grated
6 small mushrooms, diced
2 carrots, peeled and diced
1 medium onion, diced
2 tbsp. olive oil
2 cups cubed cooked chicken
6 cups chicken stock
03 Method
Step 1
Saute the carrots, onion, mushroom, and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt, and pepper. Continue to saute the chicken and veggies for another minute.
Step 2
Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.
Step 3
At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome.
04 Author
Jennifer Jennifer
104 Recipes
Sponsored Links