Chicken Noodle Soup

Twas the night before Halloween, and all through the house, not a creature was stirring not even my spouse…

Happy Halloween Eve, if you consider that a thing. Tomorrow is Halloween and all the little kids will be out trick or treating. Tomorrow here in Denver is supposed to be a tad bit chilly, so what better and easy way to warm up post trick er treating with the kids or handing out candy, than to make this homemade chicken noodle soup. You can throw it together ahead of time and just let it simmer an hour or so before dinner and wa-lah, all the warm delicious goodness is ready for you.

Why is this so good? Well the my secret to making a delicious chicken noodle soup is lemon grass. Yes, you heard me right lemon grass. It’s conveniently located in the herb section of your grocery store. I bet you didn’t know that before. Well, maybe you did, but that’s the secret ingredient to this whole pot of deliciousness. It definitely won’t disappoint. 

Chicken Noodle Soup

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Chicken Noodle Soup

Course Dinner, Soup

Cuisine American

Prep Time 35 minutes

Cook Time 1 hour

Total Time 1 hour 35 minutes

Servings 8 servings

Ingredients

Chicken Soup Ingredients

• 3 Chicken Breasts Trimmed and Cubed (small cubes)
• 3 1/2 Cups Cooked Egg Noodles
• 5 Stalks Celery Thinly Sliced
• 1 Red Onion Diced
• 5 Carrots Sliced
• 1 Tbsp Garlic Minced
• 10 Cups Chicken Broth (Low Sodium)
• 1 Tbsp Fresh Thyme
• 2 Tsp Dried Dill
• 1 Tbsp Fresh or Dried Oregano
• 1 Stalk Lemon Grass Sliced (medium thickness)
• 1 1/2 Tbsp Olive Oil
• Salt & Pepper To taste

Garnish

• 8 Sprigs Fresh Thyme

Instructions

1. Boil water and cook egg noodles. Once egg noodles are cooked, drain and set aside. 

2. Place carrots, celery, garlic and onion in a large pot with olive oil. Sautéed until the veggies are browned. 

3. Remove veggie mixture from pot and set aside in a bowl. 

4. Place cubed chicken breasts in the same spot you used to brown the veggies in. Add in some olive oil, salt and pepper. Fry until chicken is no longer pink. 

5. Add in vegetable mixture back into chicken mixture. 

6. Add the fresh thyme, oregano, dill, lemon grass, cooked egg noodles and chicken broth into the pot with the vegetables and chicken. 

7. Simmer soup for at least an hour. 

8. Ladle soup up and garnish with a sprig of thyme. 

9. Enjoy!

Recipe Notes

• If I have mushrooms in my refrigerator when I make this soup I usually add a few of those in with the vegetable mixture.
• I also love to garnish this soup with oyster crackers. 

Enjoy!