Recipe: Homemade Chicken Noodle Soup

Photo by Emily Clack

January is National Soup Month and I started out the New Year with making some soup to celebrate.  There's nothing better than home-made chicken noodle.   The key to this soup is to sweat the vegetables to extract the flavor. This soup is perfect for this time of year because it is light and refreshing but still makes you feel warm inside.


2-3 tablespoons Butter
½ cup carrots, small dice
1 yellow onion, small dice
½ cup celery, small dice
1 rotisserie chicken, de-boned and diced
Chicken Stock
3 cups egg noodles

Bring a large pot with the butter to medium heat. Sweat vegetables over low heat. Add salt. Cover to preserve the steam. Add stock to cover the vegetables once they've started to soften. Add chicken.  You want the finished product to be about 50% vegetables and noodles and 50% broth. Bring back to a simmer, covered for about 15-20 minutes. Add noodles and continue to simmer for 5-10 minutes. Adjust level of stock and check for seasoning. Serve with crackers.