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!
3cupscooked chickendiced/chopped (I use rotisserie chicken)
1 ½tspapple cider vinegar
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.
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.Want to make this in your INSTANT POT? Check out this recipe for Instant Pot Chicken Noodle SoupHave super picky kids (or family) that won't eat onions or green things? Check out this recipe for Chicken Noodle Soup for Kids