This Chicken Noodle soup from scratch is rich, hearty and just like your great-grandmother might have made it! Healthy, low-sodium, and bursting with flavor!
In a large Dutch oven over medium heat, sauté onions, garlic, carrots, and celery. Then deglaze with wine before proceeding. The wine is totally optional. Sometimes I do it and sometimes I don’t. It adds another layer of flavor, which can be quite nice.
Throw all remaining ingredients in the Dutch oven except the noodles. Simmer for several hours or until all the vegetables are cooked through.
Add the noodles and continue simmering until they are tender. Some only take 3 minutes! If you choose to substitute rice for the noodles, which you absolutely should sometimes to mix it up, I suggest pre-cooking the rice and then adding just the right amount. I have turned a perfect soup into a rice pilaf by adding dried rice using the old-eyeball method.
You can also pre-cook the noodle to al-dente, run under cold water to keep a nice level of broth in you soup.
Notes
Using both potatoes and noodles will use up some of your broth, so you might want to add more to get it to the consistency of your liking.