Chicken Noodle Soup (Print Version)

# Ingredients:

01 - 8-9 cups homemade chicken stock.
02 - 2 tablespoons canola oil.
03 - 1 yellow onion.
04 - 2 long celery ribs.
05 - 2 medium carrots.
06 - 4 garlic cloves.
07 - 2-3 cups cooked chicken meat.
08 - Salt.
09 - Fresh cracked black pepper.
10 - 1 tablespoon fresh minced parsley.
11 - 1 tablespoon fresh minced dill weed.
12 - 1/2-1 lemon, juice only.
13 - 8 ounces wide egg noodles.

# Instructions:

01 - Prepare homemade chicken stock following recipe. Can be made ahead and frozen. Save the chicken meat for the soup.
02 - Heat oil in large pot over medium-low heat. Add diced onions, celery, and carrots. Cook for 10 minutes until soft.
03 - Raise heat to medium. Add garlic and cook until fragrant. Add shredded chicken meat.
04 - Pour in chicken stock and season with salt and pepper to taste. Cook over medium heat for 15 minutes.
05 - Add noodles and fresh herbs. Cook until noodles are tender. Finish with fresh lemon juice before serving.

# Notes:

01 - Stock and chicken can be prepared ahead and frozen separately.
02 - For best noodle texture, add them just before serving if not eating all at once.
03 - Can be made gluten-free by substituting regular egg noodles with gluten-free pasta.

Back