Homemade Chicken Noodle Soup
This souper-tasty Homemade Chicken Noodle Soup is the cozy soup you want in your soup bowls! It's rich and hearty, and loaded with healthy, vibrant flavors your whole family will love. Plus, it's ridiculously simple to prepare and the leftovers are out-of-this-world amazing!
Servings: 8
Ingredients
- 8 cups Swanson Chicken Broth (64 oz.)
- 3 cups cooked Rotisserie Chicken, shredded Or cooked shredded chicken* (see notes)
- 1/3 lb. Linguine Noodles broken into quarters (approx. 5 oz.)
- 1 cup finely chopped Yellow Onion (about 1 medium onion)
- 1 cup peeled and thinly sliced Carrots (about 3 medium carrots)
- 1/2 cup very thinly sliced Celery (about 1.5 stalks)
- 2 Tbsp Butter or Cooking Oil
- 3 Bay Leaves
- 1/2 tsp dried Thyme Leaves (use fresh Thyme for more flavor)
- 1 tsp Pepper (I used freshly ground pepper)
- optional: add Salt to taste
Instructions
- Gather your ingredients.
- Preheat Dutch Oven over medium heat for a few minutes until warm.
- Add cooking oil to cast iron Dutch Oven (or butter to pot if using a non-stick or stainless steel stock pot), increase heat to medium/high, then add Onion, Carrots and Celery and saute for 5-6 minutes, or until fork tender.
- Add Chicken Broth, shredded Chicken, Linguine Noodles, Bay Leaves, Thyme and Pepper to Dutch Oven, and stir.
- Leaving heat at med-high, bring mixture to boil stirring occasionally, then reduce heat to med-low and cover for 20 minutes, or until noodles are soft.
- Remove lid, remove Bay Leaves, Stir, and Serve. ENJOY!
Notes
- *Chicken Tips: For maximum flavor, use as much thigh and drumstick meat as possible. Then, when shredding your rotisserie chicken, be sure to try my method for the Best Way to Shred Chicken!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
