Vicki’s Chicken Noodle Soup

Source: Sara Allison

Snapshot Review

My Rating: 5 out of 5 stars

My Husband’s Rating: 5 out of 5 stars

Will I make again?: I make this frequently!

Recipe Difficulty: Easy, but there are a few steps.

Time Involved: Takes some time.

Occasion: Dinner when you have time.


About this Recipe

This is my go-to Chicken Noodle Soup recipe. It’s the recipe my mom usually made while I was growing up, and it is so flavorful and comforting. I love that there are extra vegetables in the soup too, and that there is a bit of wine that adds a nice depth of flavor. This is everything a chicken noodle soup should be, and you and your family will love it!

Ingredients

The main ingredients are chicken, egg noodles, leeks, celery, carrots, green beans, mushrooms, chicken stock, butter and parsley.

Recommendations

When preparing the leeks, slice the white parts down the center and let them soak in water for about 15 minutes to remove any grit. Rinse them thoroughly, dry, and then chop them.

I used boxed organic chicken stock for the chicken stock, but certainly if you have some homemade, that would be perfect.

For the wine, I use a good-quality Sauvignon Blanc, and I definitely recommend you add it!

This makes a HUGE pot of soup, so you can definitely feed a crowd. Keep some extra stock on hand for leftovers because the noodles soak up some of the liquid.

Final thoughts

We absolutely love this soup, and I think you will too!

Vicki’s Chicken Noodle Soup

Total Time1 hr 15 mins
Course: Soup
Keyword: Chicken Noodle Soup
Servings: 10
Calories: 244kcal
Author: Sara Allison

Ingredients

  • 3 leeks, white part only, sliced
  • ½ cup butter
  • 3 medium-large carrots, diced
  • 3 ribs celery, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 ½ quarts chicken stock (10 cups)
  • 1 cup dry white wine
  • 2 boneless, skinless chicken breasts
  • 8 oz baby bella mushrooms, sliced
  • 1 ½ cups green beans, cut in 1 inch pieces
  • 16 oz frozen Reames egg noodles
  • ¼ cup italian parsley, chopped

Instructions

  • Melt the butter in a large dutch oven (I use 5.5 quarts). Add the leeks, carrots, celery, salt and pepper. Cook for 5 minutes.
  • Add the chicken stock and wine, and bring to a boil. Add the chicken breasts. Turn the heat down to a simmer, and let it simmer for about 15 minutes, or until the chicken is cooked entirely.
  • Remove the chicken and shred. Raise the heat to a slow boil.
  • Add the mushrooms, green beans and noodles, and allow them to cook about 15 minutes or until the noodles are cooked through. Add the chicken back to the soup, and then add the fresh parsley. Season with salt and pepper to taste.

 

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