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Chicken Noodle Soup | girlgonegourmet.com

Chicken Noodle Soup


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

It’s no secret that boxed chicken stock is no match for homemade, but I find that browning bone-in skin on chicken breasts in some oil and butter and sauteing the vegetables in the browned bits left behind adds a boost to otherwise boring boxed chicken stock. The soup is hearty with a deep flavor that’s brightened with a squeeze of fresh lemon before serving.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1 bone in skin on chicken breasts (about 1 pound), seasoned with salt and pepper
  • 1 small yellow onion, diced
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 5 cups boxed chicken broth
  • 1 cup egg noodles
  • Juice from ½ lemon
  • 1 tablespoon fresh parsley

Instructions

  1. Heat the olive oil and butter over medium heat in a large pot. Once the butter is melted and foamy, place the chicken breast skin side down in the pot. Brown the chicken until the skin has turned a nice golden brown. Remove the chicken from the pot and set aside.
  2. Add the onions, carrots and celery to the pot.  As the release their moisture scrape up all the browned bits off the bottom of the pan. Cook them for five minutes, or until the onions start to brown. Add the oregano and salt and stir. Add the chicken broth. Place the chicken breast back in the pot with the skin side down. Bring the pot to a strong simmer and then lower the heat to maintain a gentle simmer. Simmer for 20 minutes or until the chicken is cooked through.
  3. Remove the chicken from the pot and cut the meat away from the bone. Discard both the bone and skin. Dice or shred the chicken and return it to the pot. Bring the pot back to a strong simmer and add the egg noodles. Let the soup simmer for 5-7 minutes or until the noodles are cooked. Taste and check for seasoning. If needed, add additional salt. Stir in the lemon juice and parsley and serve.

  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 450
  • Sugar: 3.6g
  • Sodium: 1439.8mg
  • Fat: 13.5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7.4g
  • Trans Fat: 0g
  • Carbohydrates: 17.4g
  • Fiber: 2.3g
  • Protein: 63.9g
  • Cholesterol: 199.4g

Keywords: chicken noodle soup, chicken soup recipe