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Chicken Noodle Soup
Prep Time
10
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
38
minutes
minutes
Servings
8
servings
Ingredients
3
tablespoons
butter
1
medium sweet onion,
chopped
2
celery stalks,
thinly sliced
2
carrots,
sliced into thin half-moons
1
clove
garlic
salt
3
tablespoons
all-purpose flour
6
cups
chicken broth
2
bay leaves
1
teaspoon
Worcestershire sauce
1/2
teaspoon
Tasbasco sauce
8
ounces
uncooked egg noodles
1
cup
half-and-half
1
cup
frozen peas,
defrosted
3
cups
cooked,
I use rotisserie chicken, shredded chicken
1
tablespoon
chopped fresh dill
1/2
teaspoon
black pepper
Instructions
Melt butter over medium heat in a Dutch oven or large pot.
Add onion, celery, and carrots and cook until soft, about 5 minutes.
Add garlic and cook 1 minute. Season with salt.
Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.
Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.
Bring to a simmer and simmer for 10 minutes, stirring occasionally.
Add egg noodles and cook 5 minutes.
Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.
Stir in pepper and dill and serve.