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Classic Chicken Noodle Soup

This chicken noodle soup will be sure to make you feel warm inside! It's our go-to recipe if anyone is feeling under the weather. Use our Chicken stock recipe to make the most amazing broth and chicken to use in this soup!

I highly recommend using a whole chicken to make your own chicken stock and cooked chicken to add into your soup. It's easy and so much more tasty!!! If you don't have the time though, our bone broth will make an excellent soup base.

Add any additional veggies that you like! We often add in some cut up potatoes because the kids like them.

Course Main Course
Cuisine American
Keyword soup
Cook Time 50 minutes
Servings 6 people

Ingredients

  • 1/4 cup butter ghee, or another fat
  • 1 onion diced
  • 1 leek cut to 1/4” pieces
  • 2 cups celery diced
  • 2 cups carrots diced
  • 3 cups leftover chicken cubed or shredded
  • 1/2 cup white wine optional for flavor
  • 2 quarts chicken stock or bone broth
  • 1 package noodles
  • Salt to taste

Instructions

  1. Cook noodles according to package instructions, but slightly under cooked. Drain and set aside.

  2. Sauté diced onion, leek, celery, carrot, and abig pinch of salt in preferred cooking fat for7-10 min.

  3. Add wine (if using) and scrape any bits from the bottom of the pan. Let wine simmer for 1 min.

  4. Add broth and chicken.Bring the soup to a boil and then turn down to a simmer for 25-30 min.

  5. Once vegetables are tender, add the cooked noodles.

  6. Simmer on medium-low for 5 min. Taste and add more salt if needed.