Homemade Chicken Noodle Soup Recipe
Make this heartwarming chicken noodle soup recipe with tender veggies, shredded chicken, egg noodles, and a delicious chicken broth, perfect for winter.
Ingredients
- 3 tablespoons unsalted butter
- 1 large sweet onion diced
- 16 garlic cloves minced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 2 ½ tablespoons ground turmeric
- 6 tablespoons fresh ginger freshly grated
- 3 cartons chicken broth
- 1/2 teaspoon each salt and freshly ground black pepper or to taste
- 1 ½ teaspoon dried thyme
- 2 bay leaves
- 5 boneless skinless chicken breasts
- 4 cups extra broad egg noodles (curly ones)
- 2 tablespoons fresh parsley leaves stems removed and chopped
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Melt unsalted butter in a large Dutch oven or stockpot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring occasionally, for about 10 minutes, until the vegetables are slightly softened and the onions are translucent.
- Next, add the grated ginger and ground turmeric. Sauté for 1 minute.
- Whisk in 2 cartons of chicken broth, thyme, and bay leaves, then season with salt and pepper to taste. Add the chicken, ensuring it's fully submerged in the broth. Bring the mixture to a boil, then reduce the heat to medium-low and cover. Simmer for 30-40 minutes, or until the chicken is fully cooked.
- Remove chicken and let cool before shredding.
- Place the chicken in a large, deep bowl and use a hand mixer on low speed to gently shred it. Continue mixing until the chicken is evenly shredded.
- Stir the cooked, shredded chicken, egg noodles, and the remaining carton of chicken broth back into the pot. Cook for about 8 minutes, until the noodles are tender.
- Remove from heat, discard the bay leaf, and stir in the parsley and lemon juice.
- Serve immediately. A lightly buttered dinner roll, dipped in the soup, makes for a perfect and delicious companion. Enjoy!