Go Back Email Link
+ servings
Chicken Noodle Soup for a Winter Gathering | cookinginmygenes.com

Chicken Noodle Soup

5 from 5 votes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 -6
Author: Jess
With a hint of dill and tasty egg noodles, the flavour combination in this Chicken Noodle Soup is wonderfully cozy. All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.
Print Recipe Rate this Recipe Pin Recipe

Ingredients

Chicken

  • 1 tbsp extra virgin olive oil
  • 375 g boneless skinless chicken thighs, sliced into small pieces
  • 1 tsp coarse salt
  • 1/2 tsp ground pepper

Vegetables

  • 2 tbsp extra virgin olive oil
  • 1 cup diced yellow onion
  • 1 cup chopped celery
  • 1 tbsp minced garlic
  • 1 1/4 cup chopped tomatoes
  • 1 cup sliced carrots sliced into circls
  • 1 cup sliced mushrooms
  • 2 cups broccoli florets

Spices & Broth

  • 9 cups chicken broth
  • 2 1/2 tsp dried dill
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp soy sauce or tamari sauce
  • 1/2 tsp kosher salt
  • 150 g egg noodles
  • 1/2 cup frozen peas

Instructions

  • Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.   
  • Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes. 
  • Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
  • Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
  • Add in the tomatoes and cook for 2 minutes, stirring once. 
  • Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally. 
  • Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid. 
  • Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed. 
  • Remove the bayleaf and serve with crusty bread and butter.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!