An over the top delicious Homemade Chicken Noodle Soup. This recipe has a SUPER flavorful and slightly thick broth, tender carrots, celery and onions. It is topped off with thick and hearty egg noodles. This will be come your go-to Chicken Noodle Soup recipe! Watch Susie make this amazing Chicken Noodle Soup on a 30 minute episode of Pin TV.
Melt the butter in a large pot over medium heat. Make sure the butter doesn't brown. If it starts to brown turn the heat to medium low.
4 tablespoon Butter
Add the chopped onions, celery, carrots, and garlic and sauté, stirring occasionally, until the veggies soften and onions become translucent- about 10 minutes.
Add the next 6 ingredients and stir to coat the vegetables.
½ teaspoon turmeric, ½ teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon pepper, 1 bay leaf, 1 tablespoon Chicken Base
Sprinkle in the flour and cook, stirring, for 1 or 2 minutes.It may start to glaze the bottom of the pot, that is ok, it is added flavor! Just be sure to deglaze the bottom in the next step.
2 tablespoon flour
Pour a little stock in the hot pot and scrape up any browned bits on the bottom of the pot (this is called deglazing, and it means you are getting all the flavor that has cooked to the pot)Whisk in the rest of the chicken stock and bring to a simmer over medium heat.
2 quarts Chicken Stock (8 cups)
Add in the frozen egg noodles and cooked shredded chicken. Lower the heat to medium-low, and cook for 20-25 minutes, stirring occasionally, until the noodles are cooked through.
12 oz frozen egg noodles, 3 cups cooked chicken
Turn the heat to low and stir in the vinegar, cook for an additional 5 minutes.
1 ½ teaspoon apple cider vinegar
Remove the bay leaf and serve.
Storing
Leftovers will keep in the fridge in an airtight container for up to 5 days.
It may thicken as it sits in the fridge, add a little chicken broth or water to reconstitute when reheating
Freezing
Make the soup completely and let cool. Keep in freezer safe baggies or containers for up to 3 months.
Thaw in the fridge overnight or use straight from frozen by thawing/reheating in a large pot.
Video
Notes
Cooked Chicken:
Easiest: buy a rotisserie chicken and use both breasts and maybe some of the dark meat. Save the bones to make Chicken Stock in your Instant Pot!
Baking: coat 2-3 chicken breast with a little olive oil, salt and pepper. Then bake at 350 for about 25 minutes. Make sure it reaches 165 degree internal temp before removing from the oven.
Pro Tip for Shredding Chicken : to easily shred your chicken while it is still warm, pop it in your stand mixer with the paddle attachment and mix on low for about 20-30 seconds.Instant Pot:Want to make this in your INSTANT POT? Check out this recipe for Instant Pot Chicken Noodle SoupPicky Kids:Have super picky kids (or family) that won't eat onions or green things? Check out this recipe for Chicken Noodle Soup for Kids