Looking for the perfect one pot dish that the entire family will love? Homemade chicken noodle soup is one of the easiest soups to make and its simple ingredients make this meal pure comfort food. With this straightforward recipe, this satisfying soup is ready to serve within 30 minutes. Make it at night and use the leftovers for the next lunch or stash it away in the freezer for when you are feeling under the weather. Adding to this dish’s convenience, use store bought rotisserie chicken or leftover chicken. Feel free to customize this dish based on the ingredients you have in your pantry like for instance use whatever herbs you have in your fridge or garden. This recipe calls for egg noodles but any type of pasta will do the job.
2 tablespoons olive oil
1 cup carrots, peeled and sliced
2 potatoes, peeled and chopped into 1/4 inch pieces
1 cup yellow onion, peeled and diced small
4 garlic cloves, minced
1 litre low-sodium chicken broth
2 cups hot water
2 bay leaves
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons fine thyme (fresh or dried)
2 cups shredded cooked chicken (Store Bought rotisserie chicken or leftover chicken)
3 sprigs celery sliced thin
2 sprigs parsley, finely chopped
1 cups egg noodles (or your favorite noodles or pasta)
To a large pot, add the oil and heat over medium-high heat to warm.
Add the carrots, potatoes, onion and garlic and sauté for about 5 minutes, or until vegetables begin to soften.
Pour in the chicken broth, water, bay leaves, thyme, celery, black pepper and white pepper in the pot. Allow mixture to boil gently for about 7-10 minutes.
Add the chicken, pimentos parsley and boil for 5 minutes. Taste the soup and add salt to taste.
Add the egg noodles, stir to incorporate it into the soup and and boil for 10 minutes until noodles are soft and cooked through.
Turn off the stove top and remove the bay leaves from the soup and serve immediately.