English55 min
Chicken noodle soup
Chicken, vegetables, and egg noodles.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
201
Calories
1,208 kcal in this batch
Protein
14.1 g
Fat
4.6 g
Carbs
25.9 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Dice the onion, the carrots, and the celery.
- 2
Put the chicken, the vegetables, the water, the bay leaf, and the salt in a pot.
- 3
Simmer until the chicken is cooked through, about 25 minutes.
- 4
Lift the chicken out and pull the meat off the bone.
- 5
Return the meat.
- 6
Add the noodles.
- 7
Cook until they are tender.
- 8
Take the bay leaf out.
Cook's notes
Boneless thighs work if that is what you have.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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