Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is the ultimate comfort food on a cold winter day.

This recipe is nice and easy and not a lot of mess for days like today when we are cleaning and decorating for Christmas. Getting ready for the week after a the last 2 weeks of being sick and feeling yucky. This really hits the spot. I made it last week for the sickies and now we’re going to have it again when we are all healthy and happy. It’s the perfect dinner. Don’t judge my noodle choice. Matt cleaned out the pantry and dumped together all leftover noodle kinds. So we used modge podge noodles for this soup!

Homemade Chicken Noodle Soup

Ingredients

2 tablespoons salted butter
1 onion, diced
2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves of garlic, minced
8 cups of chicken stock
2 bay leaves
Kosher salt and pepper to taste
2 1/2 cups chopped rotisserie chicken
2 1/2 cups noodles
1 tablespoon parsley leaves
1 tablespoon dill
1 tablespoon lemon juice, or more, to taste

Homemade Chicken Noodle Soup

Directions

Melt butter in a large Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in chicken stock and bay leaves. Season with salt and pepper, to taste.
Add chicken and bring to a boil, stir in pasta and cook until tender, about 6 to 7 minutes.
Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.