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Midwestern Chicken Noodle Soup
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Midwest Chicken Noodle Soup

Classic home made chicken noodle soup with savory broth, fresh veggies, succulent chicken and hearty noodles.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: chicken, fall, midwest food, noodle, soup, winter

Equipment

  • 1 dutch oven or stainless steel stockpot
  • 1 knife
  • 1 cutting board
  • 1 soup ladle
  • 1 wooden spoon

Ingredients

  • 2 large carrots diced
  • 1 whole white onion diced
  • 4 whole celery stocks diced
  • 1 Tbsp butter
  • 1 1/4 lb chicken
  • 4 cup chicken broth
  • 2 Tbsp Champagne vinegar
  • 1 12 oz bag egg noodles
  • 2 Tbsp chicken bullion
  • 2 cloves garlic minced
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp sage
  • 1 Tbsp oregano
  • 1/4 tsp cayenne
  • 1/2 Tbsp parsley
  • 2 cups water
  • 1/2 tsp rosemary
  • salt and pepper to taste

Instructions

  • Heat stovetop to medium heat. Place dutch oven on stove and melt butter.
    1 Tbsp butter
  • Add onion, carrot, and celery. Cook for 5 minutes. Then add garlic, onion powder sage, oregano, thyme, cayenne, parsley, and rosemary. Stir and cook until fragrant.
    2 large carrots, 1 whole white onion, 4 whole celery stocks, 2 cloves garlic, 1/2 tsp onion powder, 1 1/2 Tbsp sage, 1 Tbsp oregano, 1/4 tsp cayenne, 1/2 Tbsp parsley, 1/2 tsp rosemary, salt and pepper
  • Add champagne vinegar and stir into the mixture.
    2 Tbsp Champagne vinegar
  • Add chicken bullion, chicken stock and 2 cups of water and chicken to the pot. Bring to a boil then turn down to low for 20 minutes.
    4 cup chicken broth, 2 Tbsp chicken bullion, 2 cups water
  • Carefully remove chicken and place onto cutting board. Diced chicken and return back to pot.
    1 1/4 lb chicken
  • Add noodles and cook for 10 additional minutes or until noodles have fully cooked.
    1 12 oz bag egg noodles
  • Serve and Enjoy!