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Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 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.