Classic Chicken Noodle Soup
Chicken, vegetables, broth, and noodles. What more do you need? This is the perfect chicken noodle soup recipe to help get you through winter.
Servings 4 servings
Ingredients
Stock
- 1 Chicken Carcass
- 1 cup Onions, large diced
- ½ cup Carrot, large diced
- ½ cup Celery, large dice
- 2 bay Leaves
- 4-5 sprigs Fresh Thyme or Parsley
- 1 teaspoon Black Pepper Corns
- Enough water to cover about 2 L
Soup
- 1 Batch Chicken Stock about 1 ½ L
- 1 cup Onions, thinly sliced
- ½ cup Carrot, thinly sliced
- ½ cup Celery, thinly sliced
- 1 tablespoon Garlic, thinly sliced about 2 large cloves
- 2 cups Chicken, cooked and diced
- 1 ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Fresh Thyme, Chopped
- 2 cups Rice Noodles, cooked and cooled
Instructions
Stock
- Put all the ingredients for the stock in a pot and cover with cold water.
- Bring the pot to a boil on high heat. Once the pot starts to boil, turn the heat down to low and simmer the stock for one hour.
- Strain the stock reserving the liquid and discarding the carcass and vegetables.
Soup
- Return the stock to the pot along with the sliced onion, carrot, celery, and garlic. Bring the stock back to a boil, then turn the heat down to medium. Season the soup with salt and pepper and simmer for 15 minutes or until the vegetables are cooked through.
- Add the diced chicken and thyme into the soup and let it simmer for 5 more minutes. Taste the soup and adjust the season as desired.
- Divide the cooked rice noodles among four bowls. Ladle the hot soup over the noodles and serve.