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Sara Allison

Vicki's Chicken Noodle Soup

Print Recipe
Total Time 1 hour 15 minutes
Servings: 10
Course: Soup
Calories: 244
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Remove the chicken and shred. Raise the heat to a slow boil.
  4. 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.