Description
Grandma’s recipe for chicken noodle soup is easy to make with leftover chicken and pantry staples. Everyone will enjoy a hot bowl of this savory soup.
Ingredients
Scale
- 2 ½ cups wide egg noodles
- 1 teaspoon vegetable oil
- 12 cups chicken broth
- 1 ½ tablespoons salt
- 1 teaspoon poultry seasoning
- 1 cup chopped celery
- 1 cup chopped onion
- ⅓ cup cornstarch
- ¼ cup water
- 3 cups diced, cooked chicken meat
Instructions
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
- In a Dutch oven, bring broth, salt, and poultry seasoning to a boil. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
- Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup.
- Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
Notes
- Use ground chuck for this recipe. If opting for a leaner meat, you might need to add 1-2 tablespoons oil when cooking the beef and onions.
- Dice the potatoes in cubes no larger than 1 inch square to ensure they cook evenly.
- Add the spices after cooking the meat and before adding the liquid to toast them slightly and distribute them evenly in the soup.
- If you don’t have Ro-tel, you can add a can of diced green chiles to the soup.
- Prefer the frozen variety of mixed veggies as it doesn’t contain potato. The canned version has potatoes which won’t be the same as the fresh ones you’re adding.
- Prep everything ahead of time and use a slow cooker for an easy meal.
- Top with a dash of hot sauce and some shredded cheese for added flavor.
Nutrition
- Serving Size: 1
- Calories: 144Kcal
- Sugar: 1.4g
- Sodium: 1667mg
- Fat: 3.2g
- Saturated Fat: 0.8g
- Carbohydrates: 11g
- Fiber: 0.6g
- Protein: 16.3g
- Cholesterol: 34mg