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When someone says soup, the first soup that comes to mind for me is chicken noodle soup. I absolutely love a nice warm bowl of chicken noodle soup, and not just when I'm under the weather! It seems as though there are dozens of different varieties at the store to choose from. Nothing beats a fresh, homemade chicken noodle soup though!
Once you try this soup, you will never go back to canned stuff. It has so much flavor, and the best part is that it is so simple to make. I like to use a homemade chicken stock for my chicken noodle soup, however a carton or can of broth will work in a pinch.
To make the soup, you first fry the onion and garlic in your pot, then add the broth, veggies and chicken and boil until veggies are tender. I find that keeping the veggies on the larger side helps them retain their shape during the cooking. Once your veggies are cooked but still firm, you add the noodles and cook until al dente - then serve immediately.
You'll want to be careful with the amount of noodles you add to this soup. Since all noodles have a different shape it is very hard to give an exact quantity of how many to add but usually about 1/2-1 cup for most types is good. Personally, I have a tendency to add too many noodles. The first night, it is a very delicious very noodle-ey soup, but the next day the noodles have soaked up all my broth and I'm left with a pasta dish! Still tasty, but it's not soup. Another way to avoid this would be to pre-cook the noodles and add them right before serving. This will lessen how much broth they soak up, but I prefer the convenience of cooking right in the soup. One thing is for certain - no matter how many noodles you add, this will be the best chicken noodle soup you've ever had!
In a large pot over medium heat, add oil, garlic, and onion and cook, stirring frequently, until onion is translucent
Add carrots, celery, chicken, chicken broth, bay leaf, and salt and pepper to the pot and bring to boil
Stir, cover, and reduce soup to simmer until veggies are tender (about 10 minutes)
Add noodles, and cook until al dente (variable depending on noodle - usually about 8 minutes)
Stir in parmesan, then remove bay leaf and serve.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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