
Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup
🛒 Ingredients1 medium onion, diced2 tablespoons butter2 medium carrots, sliced ¼-inch thick2 celery stalks, sliced ¼-inch thick½ teaspoon poultry seasoning2 tablespoons all-purpose flourSalt and freshly ground black pepper, to taste6 cups chicken broth1 bay leaf2 cups uncooked egg noodles*2 cups cooked chicken, shredded or diced2 tablespoons fresh parsley, chopped👩🍳 DirectionsDice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2–3 minutes.While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2–3 minutes or until the onion is soft.Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.Add chicken and cook 1 minute more or until heated through.Stir in parsley and remove bay leaf before serving.💡 Notes*If using a different type of noodle (e.g., wide egg noodles, pasta, or gluten-free), adjust cooking time accordingly or cook separately and add at the end to prevent overcooking.For a richer flavor, use homemade chicken stock and rotisserie chicken. Leftover roasted chicken works wonderfully too. The soup can be stored in the fridge for up to 3 days, but note that noodles may continue to absorb broth—add a splash of water or broth when reheating.
















