The key to a great chicken noodle soup is a great broth and it doesn't get much better than a homemade broth. If you've never made your own chicken stock, here's quick tutorial to get you started: Easy Chicken Stock. For the chicken noodle soup, if you want to use raw chicken instead of cooked chicken, just add the cut up raw chicken at the beginning when you start cooking the garlic and onions. Cooking time to determine the vegetable tenderness will vary on how you like your vegetables. For an "al dente" bite about 10 minutes is usually more than enough, however for a very tender veggie, you might want to cook it up to 30 minutes at that step.
Total Time20 minutesmins
Servings: 4servings
Calories: 475kcal
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Ingredients
1/4 pounddry egg noodles or pasta , cooked to package instructions
1Tablespoon(15ml) Olive Oil
2clovesGarlic, finely minced or crushed
1/2Onion, sliced
2(@1/4 lb or 113g) Carrots, peeled & cut into a large dice
2stalksCelery, cut into 3/8" slices
4cups(950ml) Chicken Broth, or homemade from our recipe link above
optional ~ fresh grated Parmigiano Reggiano cheese, for garnish
optional ~ chili flakes, for garnish
optional ~ chopped Italian Parsley, for garnish
Instructions
Cook pasta to package instructions. Then drain and set aside.
In a large saucepan, heat oil over medium heat. Add garlic and onion and cook until slightly soft, 2-3 minutes, stirring occasionally.Add the carrots and celery and cook until the vegetables begin to sweat, 2-3 minutes.
Pour in broth and increase heat to high. Bring broth to a simmer, then lower heat to medium and maintain a gentle simmer.Simmer soup until the vegetables are almost at your preferred tenderness *see head note.
Add chicken and cooked pasta noodles. Season with salt and pepper. Continue continue cooking for a minute or two more, or until chicken and pasta noodles are heated through.
Taste for seasonings and add more salt if needed. The salt really helps bring out the flavor. Garnish with desired toppings: cheese, parsley, chili flakes.