Chicken Noodle Soup
User Reviews
4.9
144 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
163 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Soup
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Our chicken noodle soup has two secret ingredients that take it to the next level! We even have a creamy option, rotisserie chicken shortcut, and variations.
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Ingredients
- 2 medium boneless skinless chicken breasts
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 3 carrots diced
- 4 celery ribs diced
- 1 white onion diced
- 1 tablespoon grated ginger or 1 teaspoon dried ginger
- 1 tablespoon minced garlic
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces egg noodles dried or frozen
- 3 tablespoons freshly chopped parsely
Instructions
- Prepare your ingredients. Dice the 3 carrots and 4 celery ribs, dice the onion, grate the ginger (if using fresh), and mince the garlic. Season 2 medium boneless skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a large 6-quart pot, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
- Without cleaning the pot, add 2 tablespoons salted butter, 3 carrotsarrots, 4 celery ribselery, and the diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add 1 tablespoon grated ginger and 1 tablespoon minced garlic, and cook for another 2 minutes, stirring frequently.
- Return the chicken breasts to the pot, placing them on top of the vegetables. Pour in 8 cups chicken broth and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oreganoBring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Add the 12 ounces egg noodles to the pot. Simmer according to the package instructions—approximately 8 to 10 minutes for dried noodles, or longer if using frozen—until the noodles are fully cooked.
- Remove the chicken breasts from the pot. Shred the chicken using two forks, then return the shredded chicken to the soup. Stir to combine.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in the freshly chopped parsley before serving.
Notes
- This recipe appeared in our "Family Favorite" cookbook in 2021 and may have since been updated.
- For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.
- Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.
- Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.
Nutrition Information
Show Details
Serving
1.5cups
Calories
163kcal
(8%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
9mg
(0%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
26IU
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 163kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 9mg | 0% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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