Homemade Chicken Noodle Soup
A deeply comforting, gently herby chicken noodle soup made from scratch in under 40 minutes. Better than anything from a tin.
Servings 6
Calories 200kcal
Cost 6
Equipment
- Large heavy-bottomed pot or casserole dish a Le Creuset or similar is ideal here
- Sharp knife and chopping board
- Ladle for serving
- Measuring jug
Ingredients
- 1 tablespoon butter
- 1 medium onion finely chopped
- 1 leek trimmed and sliced
- 2 garlic cloves minced
- ½ cup / 2 stalks celery chopped
- 1 cup / 2 medium carrots sliced
- 3 cans 400ml each good quality chicken stock
- 1 can 400ml vegetable stock
- 250 g cooked chicken breast shredded
- 150 g wide egg noodles
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 parmesan rind optional
- Squeeze of fresh lemon juice
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, leek, celery, and garlic. Cook for 5-7 minutes until softened.
- Add both stocks, herbs, parmesan rind if using, salt, and pepper. Bring to a gentle boil.
- Add carrots and egg noodles. Simmer for 10-12 minutes until carrots are tender and noodles are cooked.
- Stir in the cooked chicken and simmer for a further 5 minutes.
- Remove parmesan rind, add a squeeze of lemon, taste and adjust seasoning. Serve immediately.
Notes
Cook noodles separately if making ahead to prevent them absorbing all the broth. Freeze the base without noodles for up to 3 months.