There is nothing better than a bowl of homemade chicken noodle soup when your family is suffering with a cold or flu. This is my favorite chicken noodle soup because it is very easy and tastes fantastic. Let’s face it, the last thing you want to do when your children are sick is slave over your kitchen stove. This recipe is very hands off—you’ll still be able to care for sick little ones while the pot is brewing!

Ingredients:

    •  1 cup chopped carrot
    • 1/2 cup chopped celery
    • 1/4 cup chopped onion
    •  6 cups chicken broth
    • 1 cup white wine
    • 1 rotisserie chicken (white meat shredded)
    • 1 teaspoon salt
    • 1/2 teaspoon dried thyme
    •  1/8 teaspoon pepper
    • 1 1/2 cups uncooked medium egg noodles
    • 1 tablespoon minced fresh parsley

Directions:

Step 1. In a small skillet, sauté carrots, celery and onion in olive oil until soft.

Step 2. Next, add all ingredients except for the parsley and noodles into a large stockpot. Cook for 30 minutes to one hour.

Step 3. Fifteen minutes before serving, add egg noodles and fresh parsley. Cook until noodles are soft and serve immediately.

Homemade Chicken Noodle Soup: Just what the Doctor Ordered!
Author: 
Recipe type: soups,stews
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
There is nothing better than a bowl of homemade chicken noodle soup when your family is suffering with a cold or flu. This is my favorite chicken noodle soup because it is very easy and tastes fantastic. Let’s face it, the last thing you want to do when your children are sick is slave over your kitchen stove. This recipe is very hands off; you will still be able to care for sick little ones while the pot is brewing!
Ingredients
  • 1 cup diced carrot
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 6 cups chicken broth
  • 1 cup white wine
  • 1 rotisserie chicken (white meat shredded)
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ⅛ teaspoon pepper
  • 1½ cups uncooked medium egg noodles
  • 1 tablespoon minced fresh parsley
Instructions
  1. Step 1. In a small skillet, sauté carrots, celery and onion in olive oil until soft.
  2. Step 2. Next, add all ingredients except for the parsley and noodles into a large stockpot. Cook for 30 minutes- 1 hour.
  3. Step 3. 15 minutes before serving add egg noodles and fresh parsley. Cook until noodles are soft and serve immediately.

*Adapted from Allrecipes.com