Chicken Noodle Soup
This recipe is not only delicious, it is also easy, quick, and very much homemade!
Servings: 6 people
Ingredients
- ⅓ cup finely diced onion
- 1 tbsp unsalted butter
- 1 tbsp flour
- 1 32 oz box chicken stock
- 2 cups water
- 1 chicken bouillon cube
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- 2 cups chicken, cooked and diced
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp dried parsley
- ½ tsp bouquet garni
- ¼ tsp pepper
- ¾ cup dried homestyle noodles
Instructions
- Saute the onion and butter in a large pot on the stove over medium heat until the onions become translucent and slightly golden.
- Stir in the flour and allow the mixture to cook for another minute or two. Stir frequently.
- Add the chicken stock and stir well, making sure any clumps are flour are completely blended in.
- Add all the remaining ingredients except the noodles, and stir well. Turn the heat up to medium-high, or even high, and allow it to come to a boil. Stir frequently and watch it carefully so it does not boil over.
- Stir in the dried noodles and allow the soup to come to a boil again.
- Turn the heat down to low or medium-low to achieve a steady simmer and allow the soup to cook for at least 15 minutes. Stir occasionally.
- Check on the soup after 15 to 20 minutes, carefully checking the noodles and tasting for any additional spices.
- Add any additional salt, etc. to taste and allow the soup to finish cooking until the noodles are completely tender - about 5 to 10 more minutes.
- Enjoy!
Notes
The quantities of chopped veggies and/or dried noodles can be changed to suit your personal preferences.