Homemade Chicken Noodle Soup
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Homemade Chicken Noodle Soup

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! 
Course Soup
Cuisine American
Keyword chicken noodle soup with egg noodles, homemade chicken soup, the best chicken noodle soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Author Susie

Ingredients

  • 1 Yellow Onion chopped
  • 3 Celery Stalks chopped
  • 4 Carrots peeled and chopped
  • 2 Large Garlic Cloves chopped
  • 4 tbsp Butter
  • ½ tsp turmeric
  • ½ tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 bay leaf
  • 2 tbsp flour
  • 2 quarts Chicken Stock
  • 1 tbsp Chicken Base
  • 12 oz frozen egg noodles I use Reames
  • 3 cups cooked chicken diced/chopped (I use rotisserie chicken)
  • 1 ½ tsp apple cider vinegar

Instructions

  • Melt the butter in a large pot over medium heat. Saute the onions, celery, carrots, and garlic in the butter until the veggies soften and onions become translucent- about 10 minutes.
  • Add the next 5 ingredients and stir to coat the vegetables with all the herbs and spices.
  • Add the flour and cook, stirring, for 2 minutes.
  • Whisk in the chicken stock and bring to a simmer. Once it is simmering whisk in the chicken base.
  • Add the frozen egg noodles and cooked chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through.
  • Turn the heat to low and add the vinegar, cook for an additional 5 minutes. Remove the bay leaf and serve.

Notes

You can make this ahead… it is even better the next day!!!!! It will thicken in the fridge- you may need to add a little chicken stock when you are reheating. This recipe will serve 6-8 people.