Old-Fashioned Chicken Noodle Soup

By Jennifer

4 Person

65 Minutes

423 Calories

Old-Fashioned Chicken Noodle Soup is classic American comfort food. Really, does it get any better? Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup that’s ready in just over an hour. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot (slow-cooker). This recipe can be doubled easily so you can enjoy some now and freeze the leftovers for a quick meal on busy weeknights.

Ingredients

Celery leaves (optional)
1/2 tsp. black pepper
1/2 tsp. kosher salt
6 oz. uncooked medium egg noodles
1 cup chopped onion
2 cups diagonally sliced celery
2 cups diagonally sliced carrot
12 oz. skinless, bone-in chicken breast half
2 skinless, bone-in chicken thighs
8 cups Chicken Stock or fat-free, lower-sodium chicken broth

Method

01

Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes.
02

Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
03

Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes.
04

Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.