Easy And Healthy Chicken Noodle Soup Recipe
Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 large onion, diced
- 3 celery ribs, chopped
- 1 cup sliced carrots
- 3/4 cup sliced parsnips
- 6 oz. medium egg noodles
- 1-1/2 cups cooked Rotisserie chicken breast, shredded
- salt and pepper to taste
Bring chicken broth and water to a boil in a large stockpot or dutch oven. Add onion, celery, carrots and parsnips. Reduce heat to medium-low and simmer, covered, 15-20 minutes. Add egg noodles and allow to simmer 15 more minutes or until noodles are cooked. Add chicken and heat 5 minutes. Season with salt and pepper to taste.