Easy Chicken Noodle Soup Recipe

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This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

Ingredients

  • 1 1/2 lb chicken drumsticks skinless
  • 1 large onion chopped
  • 2 large carrots halved lengthwise and finely diced
  • 3 celery stalks chopped
  • 10-12 cups water
  • 1 Tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup vermicelli
  • Parsley for serving
  • Lemon juice for serving

Instructions

  • Place chicken drumsticks in a large deep pot, season with salt and pepper. Add outer layers of carrots and onions, in addition to celery leaves to the pot. Add 10-12 cups of water and bring mixture to a boil. Reduce heat to a medium-low and cook for 30 minutes.
  • Remove chicken drumsticks from the pot and set on a plate. When chicken is cool enough to handle, shred chicken into bite-size pieces and discard bones
  • Strain the broth through a large sieve or colander into a large bowl. Discard cooked vegetable layers. Quickly wipe the pot from any chicken residue.
  • In the same pot, heat olive oil over medium heat. Add chopped onions, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add oregano, salt and pepper and then chicken broth. Bring the mixture to a boil, then simmer for 20 minutes.
  • Return shredded chicken to the pot. Add vermicelli and cook for an additional 2-3 minutes.
  • Stir in fresh parsley and lemon juice, if desired, and serve while hot.


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