Ellen’s Chicken Noodle Soup is a classic soup for when you’re feeling down, feeling blue, or just feeling the need for a little comfort. Ellen knows that sometimes, you just want the basics at their best; tender veggies, savory chicken, aromatic broth, and buttery egg noodles to be more specific. They’re all here and ready in half an hour or less! Take a few sips of Ellen’s Chicken Noodle Soup and let this dish soothe you when you need it most!
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced or pressed
- 8 cups chicken stock
- 3-4 stalks fresh rosemary
- 6 ounces wide egg noodles
- 2 cups chicken, cooked and shredded
- salt, to taste
- pepper, to taste
- fresh parsley, optional, chopped, for garnish
Directions
Step 1 –In a large stockpot over medium-high heat, add the oil.
Step 2 –Add the onions and cook, while stirring occasionally, until softened and starting to turn golden, about 4 minutes.
Step 3 –Add the carrots and the celery and cook until the carrots soften slightly, about 3-4 minutes.
Step 4 –Add the garlic and cook until fragrant, about 1-2 minutes.
Step 5 –Add the chicken stock and stir to combine.
Step 6 –Add the rosemary and gently stir to combine.
Step 7 –Cook the soup until it reaches a simmer.
Step 8 –Reduce the heat to medium and simmer, about 5 minutes. If you’d like more of the rosemary flavor infused, simmer for an extra 5-10 minutes.
Step 9 –Remove and discard the rosemary.
Step 10 –Add the egg noodles and the chicken and cook until the egg noodles are al dente, about 8-10 minutes.
Step 11 –Season the soup with the salt and the pepper.
Step 12 –Serve garnished with the parsley.
