Chicken Noodle Soup Finished with Herbs
Prep 20 minutes · Cook 30 minutes · Total 50 minutes · Yield 6 servings
Set out quarts low sodium chicken broth homemade chicken stock recipe, dry white wine, and peas I use frozen before you start Chicken Noodle Soup Finished with Herbs. The batch is written for 6 servings.
Count on 20 minutes of prep, 30 minutes of cooking, about 50 minutes from the first measurement to the plate.
What goes in the bowl
- 2 quarts low sodium chicken broth homemade chicken stock recipe
- ½ cup dry white wine
- ¾ cup peas I use frozen
- 2 carrots unpeeled and diced
- 2 celery stalks diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 potato large, peeled and diced
- 1 cup egg noodles
- 2 cups roasted chicken chopped
- ¼ teaspoon marjoram more to taste
- ½ teaspoon dried thyme
- 2 pinches kosher salt to taste
- ½ teaspoon black pepper
- pinch dried rosemary
- ¼ teaspoon dried sage
How the cooking goes
- Set a large Dutch oven over a moderate flame. Add olive oil, the diced onion, carrots, celery, and minced garlic. Cook, stirring now and then, until the vegetables are softened and fragrant but not browned, about 8–10 minutes.
- Tip in the white wine (if using) and scrape the bottom of the pot to release any flavorful bits. Let the wine simmer until slightly reduced, about 2–3 minutes.
- Add the chicken broth, peas, diced potato, chopped roasted chicken, marjoram, thyme, sage, rosemary, salt, and black pepper. Bring to a gentle simmer, then lower the heat to maintain a low simmer. Cook until the potatoes and vegetables are fully tender, about 20–25 minutes.
- Put the egg noodles directly to the soup and simmer until just tender, following the package timing (typically 3–6 minutes). Stir occasionally to prevent sticking.
- Adjust seasoning with additional salt or herbs if needed. Serve hot.
After it comes off the heat
Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.
If you want another plate from Chicken, open Thai Peanut Chicken Noodle Stir Fry for a Weeknight Skillet and Lemon Chicken Cooked Through.
