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
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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 sslightly, 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.

Also Read:  Blue-Ribbon Minestrone Soup

Step 11 –Season the soup with the salt and the pepper.

Step 12 –Serve garnished with the parsley.

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Samantha Nicole

Here at the EHL, it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food.

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