This comforting Chunky Chicken Noodle Soup Recipe will brighten any gloomy day. Feeling under the weather? This homemade soup combats any head cold with its hearty combination of shredded chicken (or turkey), egg noodles, carrots, peas, corn, and lots of flavor-packing spices.
1teaspoondried parsley or 1 tablespoon freshchopped
3cupsegg noodlesuncooked
1cupfrozen peas
1cupfrozen corn
Instructions
Heat oil in a large stock pot over medium-high heat.
Add onions and garlic, and saute until onions are translucent.
Add chicken, water and bullion (or broth), carrots, salt, pepper, and parsley. Bring to a boil.
Reduce heat, and simmer (covered with a lid) for 15 minutes, or until the carrots are tender.
Bring the soup back to a boil, and add egg noodles.
Cook for 5 to 7 minutes, or until the noodles are cooked.
Add peas and corn, heat thoroughly.
Serve right away.
Video
Notes
You have a lot of options when it comes to what vegetables and how many to add to this soup. If you are adding a raw vegetable, just add it when you add the carrots so that it has time to simmer and cook.
Don't skimp on the seasoning! Taste and adjust the salt, pepper, and spices as the soup cooks.
This is fabulous recipe to use up leftover turkey and broth from big holiday meals.
Rotisserie chicken is a great shortcut if you don't have any pre-cooked chicken already.