Chicken Noodle Soup Alternate: Difference between revisions
(Created page with "{{Recipe |title=Chicken Noodle Soup |description=Chicken Noodle Soup is a comforting classic for all ages. With this simple and quick recipe, you will never compromise flavor by buying canned soup again. |course=Main Course |cuisine=American |prep_time=10 minutes |cook_time=35 minutes |total_time=45 minutes |servings=8 to 10 servings }} ==Ingredients== * 1/4 cup butter (57 g) * 1 onion, diced * 3 carrots, peeled and chopped * 3 celery ribs, chopped * 4 garlic cloves, mi...") |
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==Ingredients== | ==Ingredients== | ||
* 1/4 cup butter (57 g) | * 1/4 cup butter (57 g) | ||
Revision as of 16:12, 16 November 2025
Ingredients
- 1/4 cup butter (57 g)
- 1 onion, diced
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 2 lb chicken breasts or thighs, boneless and skinless (900 g)
- 2 bay leaves
- 8 cups chicken stock (2 quarts / 1.92 l)
- 1/4 tsp black pepper
- salt to taste
- 2 cups wide egg noodles (90 g)
- chopped fresh parsley (for garnish)
Steps
- In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion becomes translucent, about 8 minutes.
- Add the chicken and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Remove the chicken and let cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add about 3/4 tsp salt or more to taste.
- Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley.
Formatted to Recipe Style Guide on 08:36, 6 December 2025 (PDT) by ChatGPT