Warm your soul with a bowl of Homemade Chicken Noodle Soup, where each spoonful bursts with the loving embrace of classic flavors. Experience the comforting taste of tender chicken paired with hearty vegetables and egg noodles, all swimming in a savory, homemade broth enhanced with the freshness of herbs and a zesty hint of lemon.
Homemade Chicken Noodle Soup Recipe
Ingredients
For the Chicken Stock:
- 8-9 cups homemade chicken stock
- 2-3 cups cooked chicken meat, saved from cooking stock
- (Refer to the website for making homemade chicken stock)
For the Soup:
- 2 tablespoon canola oil
- 1 yellow onion
- 2 long celery ribs
- 2 medium carrots
- 4 garlic cloves
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced dill weed
- ½-1 lemon (juice only)
- 8 oz wide egg noodles
Instructions
Prepare Chicken Stock
- Prepare chicken stock according to the recipe provided on the website. It can be made a day ahead or frozen for later use. Remember to save the chicken meat for the soup.
Make Chicken Noodle Soup
- In a large pot, heat canola oil over medium-low. Add diced onions, celery, and carrots. Cook for about 10 minutes until softened, then raise the heat to medium.
- Add garlic and cook until fragrant.
- Shred or dice the chicken meat saved from making the stock and add it to the pot.
- Pour in the stock and season with salt and pepper. Taste as you go to ensure proper seasoning.
- Increase the heat to medium and cook for about 15 minutes. Then, add the noodles and fresh herbs. Keep cooking until noodles are tender.
- Finish off by stirring in the freshly squeezed lemon juice and serving.
Notes
- Gluten-free Variation: For a gluten-free version, do not use egg noodles. Substitute with your preferred gluten-free pasta.
- Lemon: The addition of lemon juice at the end is a game changer and strongly recommended.
- Storing Fresh Herbs: To preserve fresh herbs, keep them in a cup of water in the fridge or wrap them in a damp paper towel inside a zip-top bag.
Storing and Freezing
- The soup (without noodles) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat. Add noodles when reheating.
This wholesome homemade chicken noodle soup promises not just comfort but a burst of flavors enhanced with fresh herbs and a squeeze of lemon. Enjoy the warmth and nutrition it brings to your table!
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