Homemade Chicken Noodle Soup

12 cups
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Ingredients

  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and sliced thin
  • 1 cup celery, sliced thin
  • 1 cup sweet yellow or Vidalia onion, diced small
  • 2 garlic cloves, minced
  • 64 ounces chicken broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper or to taste
  • 2-3 cups shredded cooked rotisserie chicken
  • 3-4 tablespoons fresh flat leaf parsley, finely chopped
  • Salt to taste
  • 2 cups homemade noodles (get the recipe)

Directions

  1. Heat oil over medium-high heat in a large Dutch oven or stock pot. Add carrots, celery and onion and sauté for about 7 minutes or until vegetables begin to soften, stirring occasionally.
  2. Add the garlic and sauté another 1 to 2 minutes.
  3. Add the broth, bay leaves, thyme, oregano and pepper and bring to a boil. Boil gently about 5 minutes or until vegetables are tender.
  4. Add the chicken and parsley and taste for seasonings, adding more salt and pepper if necessary. Bring to a boil, add the noodles and boil about 3 to 5 minutes or until noodles are soft and cooked through. Homemade noodles cook very quickly so taste them every minute so they don’t overcook and become mushy.
  5. Remove bay leaves and serve immediately.

https://www.cutco.com/learn/homemade-chicken-noodle-soup