This Chicken Noodle Soup Recipe, just like Grandma used to make, is an easy and economical dish. Stir up a pot of chicken broth with tender egg noodles, chunks of tender chicken, and slivers of fresh vegetables.
In large soup pot, heat the oil until shimmering. Sauté the onion, carrots, and zucchini for 2 to 3 minutes, stirring. Season to taste with salt and pepper.
Stir 6 cups of the broth or stock. Bring to a boil and stir in the egg noodles. Simmer 10 minutes or until al dente.
6 to 8 cup chicken stock, 8 oz wide egg noodles
Add in the marjoram, parsley, and the salt and pepper to taste. Stir in the chicken meat. Add more stock for the consistency you prefer. Adjust the seasonings with salt and pepper. Simmer until hot. Serve immediately.
1 teaspoon dried marjoram, 1 teaspoon dry parsley flakes, 2 cup chicken (cooked and cubed)
Notes
Note: the noodles in leftover soup will continue to absorb liquid, so you may need to add more chicken stock when serving leftovers. For best noodle texture, enjoy this soup within 2 days of preparation.Freeze Extra for Later: Noodles will bloat if left in the broth, so the best way to make this as a freezer meal is to make a kit.To make a kit: Make an extra batch of the cream of soup and store in a 2-cup freezer-safe container. Cook and chop extra chicken and package for freezing. Store these in the freezer alongside a bag of frozen vegetables. With these 3 items and noodles and broth from the pantry, another meal will come together quickly.Make a Plan for Leftovers: The noodles will bloat if left too long in the broth. So, if you have a lot of leftover soup, remove the noodles with a slotted spoon and store separately from the broth and veggies. Be sure to promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.