Homemade Chicken Noodle Soup
Course: Soups
Cuisine: American
Yield: 8 Servings
Prep Time: minutes
Cook Time: minutes
Total Time: minutes
Author: The Southern Spice Rack
Ingredients
· 3 pounds chicken thighs or breasts
· 2 quarts chicken stock
· 1 bag egg noodles
· 3 tablespoons Butter
· 2 peeled and diced carrots
· 1 diced yellow onion
· 3 diced ribs celery
· 4 minced cloves garlic
· 12 oz frozen peas
· 2 teaspoons dried thyme
· 2 tablespoons salt
· 2 tablespoons pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon cayenne pepper
· 2 teaspoons parsley
Instructions
1. Rinse chicken and dry, remove excess fat. Season chicken with salt, pepper, onion powder, garlic powder, and cayenne pepper.
2. Heat butter in a large sauce pan over medium-high heat. Sear chicken about four minutes a side. Remove and set aside.
3. Add celery, onion, and carrots to the pot and sauté until just soft, about two minutes. Add the garlic and statue and additional two minutes. Add in the bag of egg noodles, then the chicken stock. Cover and let simmer about ten minutes, or untill the noodles are cooked.
4. Shred the cooked chicken on a plate.
5. Add in the chicken and peas to the soup. Cover and let simmer about five minutes to heat the peas and chicken.
6. Serve and enjoy!