Another soup recipe today. Last time, I posted about the copycat lemon chicken orzo soup despite it being summer and I’m at it again. Despite the hot temperatures, it does rain and storm a good bit in the summer and sometimes you just want something comforting no matter what the temperature outside so I’m sharing this homemade chicken noodle soup recipe I found on Pinterest that I’ve made before.
I followed the recipe except I didn’t use any lemon juice so click the link above for the exact recipe details.
For this soup, I chopped up some celery, carrots, and onion. Then, I started to cook them in my dutch oven with some oil until they started to soften. Next, add in garlic.
While the vegetables are cooking, you can shred your chicken. Then, in the dutch oven add in the chicken broth (I used homemade) and herbs like bay leaves, thyme, oregano, and pepper. Bring to a boil and then let boil for a few more minutes until the vegetables have further softened and are fork tender.
Add in the egg noodles and cook accordingly. I like my noodles al dente so I always cook my pasta for a little less time than the package indicates.
Add in the already cooked, shredded chicken to heat through and some parsley and you’re good to go! I love how quick this delicious soup is to make!