Homemade Chicken Noodle Soup

By Jennifer

6 Person

30 Minutes

0 Calories

It’s soup season! Is there anything more comforting than a warm, savory bowl of homemade chicken noodle soup? I have about twenty cups of chicken stock stored in my freezer after a few times of making my whole chicken in the slow cooker recipe, followed by overnight slow cooker chicken stock.

Ingredients

1/2 pound dry linguine, broken into 2" pieces
1 tbsp. dried parsley
1/2 tsp. black pepper
1 tbsp. sea salt
1 garlic clove, grated
6 small mushrooms, diced
2 carrots, peeled and diced
1 medium onion, diced
2 tbsp. olive oil
2 cups cubed cooked chicken
6 cups chicken stock

Method

01

Saute the carrots, onion, mushroom, and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt, and pepper. Continue to saute the chicken and veggies for another minute.
02

Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.
03

At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Homemade Chicken Noodle Soup

4.8

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 pound dry linguine, broken into 2" pieces

1 tbsp. dried parsley

1/2 tsp. black pepper

1 tbsp. sea salt

1 garlic clove, grated

6 small mushrooms, diced

2 carrots, peeled and diced

1 medium onion, diced

2 tbsp. olive oil

2 cups cubed cooked chicken

6 cups chicken stock

03 Method

Step 1

Saute the carrots, onion, mushroom, and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt, and pepper. Continue to saute the chicken and veggies for another minute.

Step 2

Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.

Step 3

At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome.

04 Author