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Ingredients 0/12
What Makes This Dish So Tasty
This soup is warm and comforting, perfect for chilly days or when you need a little extra care. The flavors are simple but rich, bringing a sense of home in every spoonful. It’s easy to make and always satisfying.
Tips From The Kitchen
- Use homemade chicken broth for the best flavor.
- Add the noodles just before serving to keep them from getting mushy.
- Season with salt and pepper gradually, tasting as you go.
- Add the noodles just before serving to keep them from getting mushy.
- Season with salt and pepper gradually, tasting as you go.
Directions
Melt the butter in a large pot over medium heat. Toss in the chopped onion and celery, cooking them until the onion is soft and translucent, which should take about 5 minutes. Next, add the water, chicken, carrots, bouillon, marjoram, pepper, and the bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently until the veggies are tender, around 25 minutes. Don’t forget to fish out the bay leaf once that’s done. Now, stir in the egg noodles and parsley, turn the heat back up to a boil, then reduce it again and let the noodles cook until they’re just tender, about 10 minutes.
What To Serve With This Dish
Serve this soup with crusty bread or a fresh green salad for a complete meal. A sprinkle of fresh parsley or a squeeze of lemon can brighten the flavors and add a nice touch.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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