Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 medium onion; 1 carrot; 1 parsnip; 2 stalks celery; 2 cloves garlic; 8 cups chicken broth; 1 ½ cups chicken; 8 oz egg noodles; ¼ cup barley; 1 tbsp lemon juice; 1 tbsp fresh parsley; ½ tsp dry oregano; 2 sprigs thyme; 1 tsp Texas Pete; water; salt; pepper

Great to use up leftover rotisserie chicken.

CategorySoup, Main Course

CuisineAmerican

Yield1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings

Scale

¼×⅓×½×1×2×3×4×

1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings

Soup, Main CourseAmericanYield 1 ½ servingsScaled Quarter — ¼×

Soup, Main CourseAmericanYield 2 servingsScaled Third — ⅓×

Soup, Main CourseAmericanYield 3 servingsScaled Half — ½×

Soup, Main CourseAmericanYield 6 servingsScaled Original — 1×

Soup, Main CourseAmericanYield 12 servingsScaled Double — 2×

Soup, Main CourseAmericanYield 18 servingsScaled Triple — 3×

Soup, Main CourseAmericanYield 24 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Ingredients

Tap one to check it off

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.