Old-Fashioned Chicken Noodle Soup
A comforting homemade chicken noodle soup made with tender chicken pieces, vegetables, and egg noodles in a flavorful broth. This classic recipe features carrots, celery, mushrooms, and fresh herbs for a hearty, warming meal.
Ingredients
- •16 cups canned low-salt chicken broth
- •1 whole chicken
- •½ cup chopped onion
- •2 whole carrots
- •2 stalks celery
- •2 tablespoons butter
- •1 cup sliced mushrooms
- •1 tablespoon fresh lemon juice
- •8 ounces dried wide egg noodles
- •½ cup tender herbs
Cooking Instructions
- 1.
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
20 min
- 2.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
8 min
- 3.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
10 min
