Classic Chicken Noodle Soup

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Traditional, delicious, healing, and wonderful chicken noodle soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6-8 servings 1x

Ingredients

Scale

3 Tablespoons of butter

1 1/5 pounds of carrots, peeled and chopped (about 6–7 large carrots)

1 large celery stalk, chopped

5 cups vegetable broth

5 cups chicken broth

½ tsp pepper

¼ tsp thyme

½ pound (1/2 a box) of uncooked noodles (pictured is orzo pasta)

1 pound of cooked chicken breasts, chopped or shredded

½ cup cream, optional

Instructions

In at least a 5-quart pot, melt the butter and add the carrots and celery. Sauté for about 6-7 minutes until roughly ¾ of the way soft.

Add the vegetable broth and chicken broth along with the pepper and thyme.

Bring to a boil and add the pasta. Turn heat to a simmer and cook until the noodles are cooked to your liking.

Add chicken and cream, if using, and heat for about 1-2 more minutes.

Notes

In America I always use extra wide egg noodles, but I haven’t found those here in Finland. Typically here I use egg noodles that look like fettuccine noodles, but I had orzo pasta on hand the day I made this to photograph so that’s what I used. Honestly, any kind of noodle will work for this recipe.

I typically cook my pasta till al dente because they will continue to cook as it sits in the hot broth. I really really really cannot stand a mushy noodle so under-cooking the pasta a bit before removing from the heat is not a bad idea.

Keywords: Chicken Noodle Soup

Find it online: https://acupofcream.com/classic-chicken-noodle-soup/