Homemade Chicken Noodle Soup

By Jennifer

6 Person

100 Minutes

539 Calories

Homemade Chicken Noodle Soup is a staple at our house! This easy recipe for How to Make Chicken Noodle Soup is one you’ll make again and again. This one is for all you soup lovers out there. This easy to make, yet oh so delicious chicken noodle soup combines it all. It’s both healthy, light and super cozy. This chicken noodle soup is perfect for when you want a minimal effort, but still full of rich flavor soup. Does it still qualify as soup weather? I suppose it depends on where you live. But lemme tell you, even if it doesn’t, this delicious antioxidant soup is an all-time favorite for all year round. Go ahead and add more greens if you are feeling up to it! This soup is a great way of adding an extra portion of veggies to your meal, especially if you have fussy eaters in your home.

Ingredients

1 tbsp. chopped fresh coriander
2 tbsp. olive oil or butter
3 tbsp. tomato paste
1 tbsp. chopped spring onion
2 lemongrass stalks finely chopped
8 oz. egg noodles
1 chopped leek
1 1 inch fresh ginger
4 carrots
2 pounds bone-in chicken parts thighs and legs

Method

01

Peel and chop carrots and leek.
02

In a large pot add the chicken thighs, carrots, onions, leek, lemongrass, ginger, tomato paste, butter or olive oil and bring to boil. Simmer for 1.5 hours
03

Add noodles and boil according to package instructions. For this recipe, egg noodles were used and 8 minutes were sufficient.
04

Remove chicken pieces from soup and remove the bones. Cut into smaller pieces then throwback in the soup.
05

Sprinkle some spring onion and coriander, and serve while hot.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Homemade Chicken Noodle Soup

4.3

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Calorie 539 Kcal
Prep Time 10 Mins
Cook Time 90 Mins
Total Time 100 Mins

02 Ingredients

1 tbsp. chopped fresh coriander

2 tbsp. olive oil or butter

3 tbsp. tomato paste

1 tbsp. chopped spring onion

2 lemongrass stalks finely chopped

8 oz. egg noodles

1 chopped leek

1 1 inch fresh ginger

4 carrots

2 pounds bone-in chicken parts thighs and legs

03 Method

Step 1

Peel and chop carrots and leek.

Step 2

In a large pot add the chicken thighs, carrots, onions, leek, lemongrass, ginger, tomato paste, butter or olive oil and bring to boil. Simmer for 1.5 hours

Step 3

Add noodles and boil according to package instructions. For this recipe, egg noodles were used and 8 minutes were sufficient.

Step 4

Remove chicken pieces from soup and remove the bones. Cut into smaller pieces then throwback in the soup.

Step 5

Sprinkle some spring onion and coriander, and serve while hot.

04 Author