People are often surprised when they discover how many different chicken noodle soup recipes there are. There are all sorts of different variations of chicken noodle soup and some of them, particularly the chicken broth versions, are very good. This Boston Market Chicken Noodle Soup Recipe is one of my all time favorite dishes. It’s very easy to make, super simple to put together and perfect for a cold day in winter.
Chicken noodle soup is my favorite dish, and I love to make it when I’m in a pinch. Today I’m going to share my favorite Boston Market Chicken Noodle Soup Recipe with you, so you can make it at home. When people talk about great chicken noodle soup recipes they often say they taste like a family favorite, or they taste delicious. Boston Market Chicken Noodle Soup is one of the best comfort foods you can make. Think about it: it’s delicious, hearty and warm. It’s healthy too, with over 70% cholesterol-free.
Chicken noodle soup is a staple meal for many people, and this recipe is no different. This isn’t your grandmother’s chicken noodle soup, but it is still tender and delicious. Making chicken noodle soup can be a daunting task, but it can also be fun and easy. This particular recipe is simple, but the flavor is incredible, and it’s perfect for those cold winter evenings. It’s a fantastic soup for a delicious soup night and will feed your family for a long time to come. It’s also a great way to get some essential nutrients into your children without giving them a bone-building meal.
How to make Boston Market Chicken Noodle Soup
It’s not every day you’re given a recipe for chicken noodle soup. However, if you’re looking to make soup, there are actually a few very simple recipes that you can follow. Gather all of your ingredients and then follow these simple recipes that will yield delicious, healthy soup for you. The Boston Market Chicken Noodle Soup will be made with chicken broth, noodles, celery, carrots and turmeric.
Ingredients
- Homemade chicken stock (or boxed chicken broth), 6 cups
- Dry egg noodles, 6 oz
- Leftover rotisserie chicken (shredded), 1.5-2 cups
- Water, 4 cups
- Carrots (chopped), 3
- Celery stalks (chopped), 2
- Medium Yellow onion (chopped), 1/2
- Thyme, 1 tablespoon
- Garlic (minced), 1
- Turmeric, 1/2 teaspoon
- Black pepper, to taste
- Sea salt, to taste
- Splash of fresh lemon juice (optional)
Instructions
Step 1
In a large Dutch oven or stockpot, combine broth, water, veggies, chicken, and spices.
Step 2
When it comes to a boil, skim if necessary, then reduce heat to medium-low and simmer for one hour, stirring occasionally, until the carrots are soft and the flavor is blended.
Step 3
Then stir in the egg noodles and cook them another ten minutes over medium heat, or until they’re al dente. Then squeeze a little lemon over them and serve. (If you like, garnish with fresh chopped parsley.)
In Closing
We hope you enjoyed the Boston Market Chicken Noodle Soup Recipe. With this recipe, we know that you can make the most of the soup season, and enjoy some Boston Market Chicken Noodle Soup for lunch tomorrow! We hope you get the chance to make a Boston Market Chicken Noodle Soup Recipe soon! If you have any questions about Boston Market Chicken Noodle Soup Recipe, we would love to hear from you. You can leave a comment below or get in touch anytime.
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Boston Market Chicken Noodle Soup Recipe
Ingredients
- 6 cups Homemade chicken stock (or boxed chicken broth)
- 6 oz Dry egg noodles
- 1.5-2 cups Leftover rotisserie chicken (shredded)
- 4 cups Water
- 3 Carrots (chopped)
- 2 Celery stalks (chopped)
- ½ Medium Yellow onion (chopped)
- 1 tablespoon Thyme
- 1 Garlic (minced)
- ½ teaspoon Turmeric
- Black pepper, to taste
- Sea salt, to taste
- Splash of fresh lemon juice (optional)
Instructions
- In a large Dutch oven or stockpot, combine broth, water, veggies, chicken, and spices.
- When it comes to a boil, skim if necessary, then reduce heat to medium-low and simmer for one hour, stirring occasionally, until the carrots are soft and the flavor is blended.
- Then stir in the egg noodles and cook them another ten minutes over medium heat, or until they're al dente. Then squeeze a little lemon over them and serve. (If you like, garnish with fresh chopped parsley.)