Homemade Chicken Noodle Soup
A rich, savory broth makes this the best chicken noodle soup from scratch.
Equipment
- Dutch oven or medium stockpot
- large wooden spoon
- 1 knife
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 c carrots, sliced (about 4 large carrots)
- 1 c celery, sliced (about 2 stalks of celery)
- 3 cloves garlic, minced
- 2 qts chicken broth
- 3 bay leaves
- 2 tsp parsley, dried
- 1 tsp rosemary, dried
- 16 oz egg noodles homemade or store bought
- 4 c chopped rotisserie chicken*
- 1/3 c cooking sherry
- 3/4 c heavy cream
- salt and pepper to taste
Instructions
- Melt butter in dutch oven over medium heat. Add onions, carrots, and celery and cook until onions are translucent. Add garlic and cook an additional 30 seconds.
- Add chicken broth and seasonings. Cook 20-25 minutes, until vegetables are soft.
- Add pasta and chicken and cook until noodles are done (times may vary according to package instructions or homemade recipe instructions).
- Add sherry and heavy cream and cook an additional 5 minutes.
- Remove bay leaves and enjoy!
Notes
*If you choose not to use rotisserie chicken, you can oven roast chicken thighs and chicken breasts instead. I would not suggest boiling the chicken as the roasting adds more flavor.