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Chicken Noodle Soup

Sometimes you just want something classic. And what is more classic than a traditional chicken soup? Perfect for when you’re sick – or you just want your house to smell delicious – this chicken noodle soup is one that everybody will love.

This soup can be made in about 30 minutes, so it will be ready for whenever you want to serve. That said, if you have time to let it simmer, do. Whenever you allow a soup to cook longer, the flavors tend to meld even further.

This is a stovetop recipe, but it can also be adapted for a slow cooker. If you want to try cooking the chicken noodle soup in your slow cooker, follow the recipe just as it is, but then let the soup simmer on low once it is all put together. Give it a few hours and then add the noodles right before serving.

If you’re specifically looking for a slow cooker soup that is also hearty and easy, try my Cheeseburger Soup!

Chicken Noodle Soup Recipe

Ingredients:
1 Tablespoon butter
1 small onion, minced
1 clove garlic, minced
2 stalks celery, finely diced
4 large carrots, peeled and sliced
4 chicken boneless, skinless breasts
4 cups chicken stock
2 cups cooked pasta, such as Ditalini
1 teaspoon dried tarragon
Salt and pepper to taste
Freshly chopped parsley (optional garnish)

In a dutch oven, over medium high heat, melt the butter. Cook the onions until tender.

While this is cooking, take out a cutting board and slice your chicken breasts into cubes. Add the cubed chicken to the dutch oven and season with salt and pepper to taste. Stir and cook the chicken until it is no longer pink.

Reduce the heat to medium and add the garlic. Cook for 1-2 minutes taking care not to burn the garlic.

Add the carrots, celery and chicken broth. Turn your heat up to medium high and bring it to a boil. Cook until the vegetables are tender, which should be around 10 minutes. Season with tarragon and additional salt and pepper to taste.

Just before you start your soup or while your soup is cooking, boil and cook your pasta in a separate pot.

Add the cooked pasta to the dutch oven just before serving your soup. Garnish with fresh parsley, if desired, and enjoy!

T-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, Black AmazonBasics Enameled Cast Iron Dutch Oven – 6-Quart, Blue Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)McCormick Gourmet Tarragon Leaves, 0.37 oz Premium Stainless Steel Salt and Pepper Grinder Set of 2 – Adjustable Ceramic Sea Salt Grinder & Pepper Grinder – Tall Glass Salt and Pepper Shakers – Pepper Mill & Salt Mill with Free Funnel & EBook Y YHY 22-Ounce Porcelain Salad/Pasta Bowls, Soup Bowl Set, Shallow & White, Set of 6

Yield: 8 - 10 servings

Classic Chicken Soup

Name: Classic Chicken Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 - 10 servings
Ingredients: 1 Tablespoon butter; 1 small onion, minced; 1 clove garlic, minced; 2 stalks celery, finely diced; 4 large carrots, peeled and sliced; 4 chicken boneless, skinless breasts, cubed; 4 cups chicken stock; 2 cups cooked pasta, such as Ditalini; 1 teaspoon dried tarragon; Salt and pepper to taste; Freshly chopped parsley (optional garnish)

This classic chicken soup is about to hit the spot! A chicken soup recipe that will remind you of mom's, you can make this soup on the stove or in the slow cooker.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 Tablespoon butter
1 small onion, minced
1 clove garlic, minced
2 stalks celery, finely diced
4 large carrots, peeled and sliced
4 chicken boneless, skinless breasts, cubed
4 cups chicken stock
2 cups cooked pasta, such as Ditalini
1 teaspoon dried tarragon
Salt and pepper to taste
Freshly chopped parsley (optional garnish)

Instructions

In a dutch oven over medium high heat, melt the butter.
Cook the onions until tender.
While this is cooking, take out a cutting board and slice your chicken breasts into cubes.
Add the cubed chicken to the dutch oven and season with salt and pepper to taste. Stir and cook the chicken until it is no longer pink.
Reduce the heat to medium and add the garlic. Cook for 1-2 minutes taking care not to burn the garlic.
Add the carrots, celery and chicken broth. Turn your heat up to medium high and bring it to a boil. Cook until the vegetables are tender, which should be around 10 minutes.
Season with tarragon and additional salt and pepper to taste.
Just before you start your soup or while your soup is cooking, boil and cook your pasta in a separate pot.
Add the cooked pasta just before serving your soup. Garnish with fresh parsley, if desired.