Easy Chicken Noodle Soup
Easy, delicious and semi-homemade chicken noodle soup that is a snap to throw together with some basic pantry ingredients but tastes like you've spent hours!
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 2 8.25 oz cans sliced carrots
- 3 celery ribs diced
- 1 tablespoon minced garlic
- 2 32 oz cartons chicken stock
- Kosher salt to taste
- 3 pounds rotisserie chicken
- 2 24 oz packages Reames frozen egg noodles
- 2 tablespoons parsley
- 2 tablespoons dill
- 1 tablespoon lemon juice
- Pepper to taste
- Chicken bouillon cubes + water if needed
Instructions
- In a large stockpot, melt butter over medium heat. Add the onions, carrots and celery. Cook for about 4 minutes or until tender, stirring occasionally. Add minced garlic and cook for about 1 minute until fragrant.
- Add chicken broth, chicken, parsley, dill, lemon juice, salt and pepper. Stir and bring to a boil.
- Add noodles and stir to prevent clumping together. Simmer uncovered for 20 minutes, stirring often.
- Taste test to make sure noodles are cooked and soft and soup is seasoned to your liking. Add more cook time and seasoning if needed.
- Serve immediately with a side of saltine crackers.
Notes
Storing and Reheating
- To store: Allow to cool down and store in an airtight container in the fridge for up to 2 days.
- To reheat: Pour in a microwave safe dish and heat until desired temperature. Or can heat on a stovetop in a pan until heated through.
