Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Chicken Noodle Soup

Article Image
Scott Phillips

Servings: 6-8

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.

Ingredients

  • 1-1/2 Tbs. olive oil or canola oil
  • 2 cups finely chopped onion
  • 1 cup chopped leek
  • 1 cup diced (1/4 inch) carrot
  • Kosher salt
  • 2 tsp. chopped fresh thyme
  • 3 quarts Homemade Chicken Broth or lower salt chicken broth
  • 3-1/2 to 4 cups shredded, cooked chicken
  • 5 cups cooked-until-barely-tender egg noodles, rinsed
  • 1-1/2 cups fresh or thawed frozen peas
  • 1/4 cup chopped fresh parsley
  • 1 to 4 Tbs. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 30
      Sodium (mg): 1310
      Carbohydrates (g): 42
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.
  • Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

Tip

If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Reviews

Rate or Review

Reviews

  • fortkcook | 03/20/2013

    The essence of comfort food, and perfect for a March supper, when the weather is still cold and blustery but you want something with a hint of spring...to further punch up the freshness, before serving I threw in some mint and tarragon along with the parsley. Homemade chicken stock is a real plus here. For the noodles, I used the Al Dente brand -- pretty easy to find and like homemade in quality. They cook in about 3 minutes, so I put directly in the soup, rather than pre-boiling, so they wouldn't be too soft. And I didn't bother thawing the frozen peas -- they cook up just fine in a minute or two straight from the freezer.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks