Chicken noodle soup is the perfect comfort soup on a chilly day. Simple to make and full of delicious flavor. It will become an instant favorite!
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 5
Ingredients
2Tablespoonssalted butter
1cupsliced carrots
½cupchopped yellow onion
½cupchopped celery
1teaspoonminced garlic
1poundboneless, skinless chicken breast, cut into bite-sized pieces
2Tablespoonsall-purpose flour
4cupschicken stock
1Tablespoonfresh lemon juice
2-3Tablespoonschopped fresh parsley , plus more for topping (optional)
½teaspoonground thyme
1 ½cupsdry egg noodles
Salt, to taste
Ground black pepper, to taste
S&P, to taste
Instructions
In a medium-sized stockpot over medium heat, melt butter. Add carrots, celery and onions. Cook for a few minutes. Then stir in garlic and cook until the onions become translucent. Slowly whisk in the flour until it becomes a thick paste and turns a light golden brown.
Add in the chicken pieces, lemon juice and seasonings. Slowly whisk in chicken stock and bring to a light simmer. Simmer 5 minutes, or until the vegetables are tender.
Stir in noodles and simmer 8 to 10 minutes, or until the noodles and chicken are cooked through. Remove from heat and season with salt and pepper.
Serve warm and top with fresh parsley, if desired.
Notes
To freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip-top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn't make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Stir in the noodles and serve.