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Classic Chicken Noodle Soup: Comfort Food Done Right

This chicken noodle soup is just like Mom's -- with a bright fresh basil finish. When you've got a cold or are craving a classic comfort food, look to this chicken dinner to come through.

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This classic chicken noodle soup recipe relies on basic ingredients to recreate everyone's favorite comfort food. It's chicken soup just like mom used to make. It all comes together in 1 3-quarts sauce pan. To 4-1/2 cups of chicken broth, add 1 cup of chopped onion, 1 cup of sliced carrots, 1 cup of sliced celery, a teaspoon crushed dried basil, a teaspoon of crushed dried oregano, 1 quarter teaspoon of ground black pepper and 1 bay leaf. Bring the broth to a boil then reduce the heat. Cover the pot and simmer for 5 minutes. Now, stir in 1-1/2 cups of dried medium egg noodles and bring the broth to a full boil again. Then, reduce the heat. Cover the pot and simmer for another 8 to 10 minutes or until the noodles are tender but still firm and the vegetables are just tender. Remove and discard the bay leaf and stir in 2 cups of chopped cooked chicken or turkey. This soup is a perfect way to use leftovers. Continue to cook just until the chicken is heated through. Ladle the soup into 4 individual bowls. Sprinkle each serving with some thinly-sliced fresh basil leaves. This soup is easy to customize. Also try fresh cheese tortellini or small shell macaroni in place of the egg noodles or substitute zucchini or broccoli for the celery. This classic chicken noodle soup recipe relies on basic ingredients to recreate everyone's favorite comfort food. It's chicken soup just like mom used to make. It all comes together in 1 3-quarts sauce pan. To 4-1/2 cups of chicken broth, add 1 cup of chopped onion, 1 cup of sliced carrots, 1 cup of sliced celery, a teaspoon crushed dried basil, a teaspoon of crushed dried oregano, 1 quarter teaspoon of ground black pepper and 1 bay leaf. Bring the broth to a boil then reduce the heat. Cover the pot and simmer for 5 minutes. Now, stir in 1-1/2 cups of dried medium egg noodles and bring the broth to a full boil again. Then, reduce the heat. Cover the pot and simmer for another 8 to 10 minutes or until the noodles are tender but still firm and the vegetables are just tender. Remove and discard the bay leaf and stir in 2 cups of chopped cooked chicken or turkey. This soup is a perfect way to use leftovers. Continue to cook just until the chicken is heated through. Ladle the soup into 4 individual bowls. Sprinkle each serving with some thinly-sliced fresh basil leaves. This soup is easy to customize. Also try fresh cheese tortellini or small shell macaroni in place of the egg noodles or substitute zucchini or broccoli for the celery.