Is there anything better than homemade chicken noodle soup? Especially when the weather is frigid and won't stop snowing, the family is feeling under the weather and you want to not think about meals for the following day...(raises hand).
This homemade chicken noodle soup is so simple and it tastes so much better than the canned stuff. It's packed with flavor, vegetables, chicken and a warming broth. I use a touch of lemon in the chicken broth to keep it fresh and stepped it up a bit with a few added seasonings. I had the chicken prepped in advance using my Meal Prep Crockpot Rotisserie Chicken recipe, but this can easily be made with fresh chicken breasts as well in the event you don't have shredded chicken on hand.
The key to the best homemade chicken noodle soup is not only browning the veggies a bit in some butter, but also, Reames Homestyle Egg Noodles. If you can find these, and most major stores carry them, you won't want to use anything else. I promise! They're so good, and literally taste like fresh pasta noodles. You can find them in the frozen section at Meijer, Jewel, I've also gotten them at Target before. Regular Egg Noodles are just fine though if that's all you have.
As I mentioned earlier, cooking the vegetables in a bit of butter really does help add depth of flavor. Sure you can make this in the crockpot, but I much prefer it on the stove top. It's pretty easy to set to low and just let it cook anyways after the vegetables and such are cooked. 4 tbsp of butter, 1 tbsp of garlic, and 2 cups each of celery, carrots and onions and you're in business.
After my vegetables are cooked, I added in a touch of pepper, salt, thyme, rosemary, paprika and some lemon zest as well as the juice from a whole lemon. Important to note, if you use my Meal Prep Crockpot Rotisserie Chicken recipe, halve the pepper. The Montreal steak seasoning I use for that chicken has a fair amount of pepper. More than a pinch won't be necessary!
After the vegetables were cooked, I add in 2 cartons (8 cups) of reduced sodium chicken broth, bay leaves, and 1 lb of my shredded chicken. While the chicken is already cooked, it helps add flavor to the broth. I cooked on the stove for the next 35 minutes or so before adding in my noodles. I cooked these on low for around 18-20 minutes until they're cooked through.
Sprinkle in about 1 tbsp of fresh or dried parsley and you're ready for dinner!
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