Ultra-Satisfying Chicken Noodle Soup Recipe
Last night's chicken dinner becomes today's ultra-satisfying chicken noodle soup with leftover chicken, all in just about 30 minutes.
Servings: 6 servings
Cost: $0.96 per serving
Equipment
- large Dutch oven
Ingredients
- 2 tablespoons unsalted butter may substitute olive oil
- 1 large onion rough chopped
- 2 stalks celery rough chopped
- 3 large carrots rough chopped
- 4 cloves garlic fresh; smashed with the side of a knife
- 2 bay leaves
- bouquet garni tied off; 1 branch fresh rosemary, fresh parsley, fresh thyme
- 2 cups chicken chopped
- 6 - 7 cups chicken stock NOTE: this recipe specifies the use of 6 cups with the optional additional 1 cup only if you feel the soup requires more liquid
- 1 - 2 cans low sodium condensed cream of chicken soup NOTE: if you like a thicker, creamier soup you may opt to use 2 cans; note that condensed soups are typically salty so if you do add 2 cans, consider making at least one of them lower sodium
- 5 ounces egg noodles may substitute orzo or other macaroni product of choice
- Kosher salt to taste
- black pepper to taste
- ⅓ cup parsley fresh; chopped
Instructions
- To the bottom of a large Dutch oven, melt some butter over medium-high heat. Reduce the heat to medium and add the carrots. Sauté for 1 to 2 minutes before adding the onion and the celery. The vegetables will soften after about 3 minutes.
- With the side of your knife, heavily smash each of the cloves of garlic. Move the garlic to the pot along with two bay leaves and the bouquet garni, tying the end to a handle on the pot. Cook, while stirring the garlic around the pan, for about 1 minute.
- Add 6 cups of stock to the pot and stir scraping up any of the browned bits which may be sticking to the bottom of your Dutch oven. Next, add the contents of a can of condensed cream of chicken soup and whisk to incorporate. Simmer the soup liquid over medium-low heat, stirring occasionally, for 8 to 10 minutes.
- Taste the broth. If you feel the liquid requires additional richness, consider adding EITHER an additional can of condensed cream of chicken OR 1 additional cup of chicken stock. I tend to go additional can of condensed soup, one can regular and the other lower sodium, and add stock at the very end only if I feel it's necessary. Keep in mind that the noodles will usurp a lot of the liquid, so you'll need to eyeball it for added stock if it looks like it needs it. Add salt and pepper to taste if necessary.
- Stir the noodles into the soup. Depending on the type of noodles used their cook time may be anywhere from 6 to 10 minutes so simmer for at least that long before adding the chopped chicken.
- Simmer with the chicken for an additional 3 to 5 minutes. Remove the bay leaves and the bouquet garni using a slotted spoon and adjust with salt and pepper as needed. Stir in some chopped fresh parsley and ladle into wide bowls to serve.
Notes
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Store Leftovers in an airtight container with a tight-fitting lid in the refrigerator for up to 3 days.
To Freeze add soup by the 1-cup measure into freezer-safe bags labeled and dated. Lay bag almost flat on counter while zippering closed and pushing any air pockets out. Freeze flat. Soup will keep frozen for up to 4 months.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 53g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1871mg | Potassium: 927mg | Fiber: 3g | Sugar: 12g | Vitamin A: 6807IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 4mg