Recipe Background
Ellen's Chicken Noodle Soup creates comfort with al dente noodles and aromatic rosemary.
Ellen's Chicken Noodle Soup brings me back to that one unforgettable summer when I hosted a Sunday brunch for my future in-laws. My nerves were electrifying as I set out to make a dish that was both comforting and sophisticated. Chicken noodle soup might not scream ‘elegant dining,’ but with a few tweaks, I was determined to make it shine. I always love to start by sautéing onions until they’re golden—it creates a depth that’s irresistible.
The house was filled with the fragrance of rosemary and garlic as the soup simmered gently. Here’s a tip: letting it simmer a little longer with the rosemary infuses a subtle herbal note that elevates the whole dish. I remember carefully choosing bright orange carrots and fresh celery, giving the soup a burst of color and texture. Timing is everything with egg noodles; keep an eye out and let them remain al dente for the perfect bite.
As I ladled the soup into bowls and topped each with a sprinkle of parsley, I noticed my in-laws exchanging impressed glances. It was the ultimate icebreaker, and soon the table was filled not just with soup, but with laughter and stories. That day marked a milestone—not just in mastering a recipe but in weaving connections through the comfort of a homemade meal.
Ingredients
- 2 tablespoons olive oil
- 1 small white onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced or pressed
- 8 cups chicken stock
- 3-4 stalks fresh rosemary
- 6 ounces wide egg noodles
- 2 cups chicken cooked and shredded
- salt to taste
- pepper to taste
- fresh parsley optional, chopped, for garnish
Directions
- In a large stockpot over medium-high heat, add the oil.
- Add the onions and cook, while stirring occasionally, until softened and starting to turn golden, about 4 minutes.
- Add the carrots and the celery and cook until the carrots soften slightly, about 3-4 minutes.
- Add the garlic and cook until fragrant, about 1-2 minutes.
- Add the chicken stock and stir to combine.
- Add the rosemary and gently stir to combine.
- Cook the soup until it reaches a simmer.
- Reduce the heat to medium and simmer, about 5 minutes. If you'd like more of the rosemary flavor infused, simmer for an extra 5-10 minutes.
- Remove and discard the rosemary.
- Add the egg noodles and the chicken and cook until the egg noodles are al dente, about 8-10 minutes.
- Season the soup with the salt and the pepper.
- Serve garnished with the parsley.
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