Homemade Chicken Noodle Soup
Try this Homemade Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 bay leaf
- 1 yellow onion chopped
- 2 t flour
- 4 t butter
- 2 quarts chicken stock
- 1 t kosher salt
- 3 celery stalks chopped
- 1/2 t pepper
- 4 carrots, peeled and chopped
- 2 large garlic cloves chopped
- 1/2 t turmeric
- 1/2 t onion powder
- 1 t chicken base
- 12 oz frozen egg noodles (i use reames)
- 3 cups cooked chicken diced/chopped (i use rotisserie chicken)
- 1 1/2 t apple cider vinegar
- Carbohydrate 167.203319168634 g
- Cholesterol 973.28 mg
- Fat 288.21047953316 g
- Fiber 5.42736923509621 g
- Protein 217.89981689819 g
- Saturated Fat 145.142190983256 g
- Serving Size 1 1 recipe (5085g)
- Sodium 6119.38255671551 mg
- Sugar 161.775949933538 g
- Trans Fat 22.5824568208945 g
- Calories 4160 calories
Melt the butter in a large pot over medium heat. Saute the onions, celery, carrots, and garlic in the butter until the veggies soften and onions become translucent- about 10 minutes.Add the next 5 ingredients and stir to coat the vegetables with all the herbs and spices.Add the flour and cook, stirring, for 2 minutes.Whisk in the chicken stock and bring to a simmer. Once it is simmering whisk in the chicken base.Add the frozen egg noodles and chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through.Turn the heat to low and add the vinegar, cook for an additional 5 minutes. Remove the bay leaf and serve.
