Chicken Noodle Soup
Homemade chicken noodle soup is the perfect cold weather recipe. Roast chicken swims in broth with dill, onion, bay leaf, carrots & celery.
Servings: 6
Calories: 314kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Dutch Oven or Large Pot
Ingredients
- 2 tbsp Unsalted Butter
- 2 Garlic Cloves minced
- 1 Spanish Cooking Onion finely chopped
- Salt and Pepper
- 8 cups Chicken Stock
- 2 Bay Leaves
- 1/4 cup Dill finely chopped, plus more for garnish, reserve stems
- 2 Carrots cut into 1/2 inch pieces
- 2 Celery Sticks cut into 1/2 inch pieces
- 150 g Dried Egg Noodles
- 3 cups Shredded Roasted Chicken
- 1/4 cup Dry Sherry
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the garlic and onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
- Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
- Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
- Add the chicken and dry sherry, then simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped dill, and season to taste with salt and pepper.
Nutrition
Calories: 314kcal | Carbohydrates: 28.1g | Protein: 25.8g | Fat: 10.5g | Saturated Fat: 4.3g | Cholesterol: 72mg | Sodium: 1177mg | Potassium: 424mg | Fiber: 1.9g | Sugar: 3.2g | Calcium: 114mg | Iron: 4mg
