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Chicken Noodle Soup

Course Soup
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 pounds leftover cooked chicken cubed or shredded, about 3 cups
  • 8 cups chicken broth
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1 large carrot peeled and diced
  • 1 large parsnip peeled, cored, and diced
  • 2 Tablespoons Kosher salt
  • 1 Tablespoon fresh dill
  • 4 ounces medium egg noodles
  • salt and pepper to taste

Instructions

  1. Except for the egg noodles, combine all of the ingredients in a large stock pot. Bring to a boil over medium-high heat. Reduce heat to a low simmer. Cover and cook for 1 hour.

  2. After cooking for 1 hour, stir in the egg noodles and cook for another 15 minutes. Season with more salt and pepper, to taste. Serve immediately.