Chicken Noodle Soup
User Reviews
4.4
141 reviews
Good
Chicken Noodle Soup
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Make chicken noodle soup from scratch with this simple recipe that cooks up in under 30 minutes! It's warm, comforting, packed with flavor and absolutely delicious.
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Ingredients
- 2 Tablespoons olive oil
- 1 ½ cup carrots peeled and sliced into ¼- inch thick slices
- 1 cup celery chopped
- 1 yellow onion peeled and diced
- 2 garlic cloves minced
- 96 ounces low-sodium chicken broth plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
- 4 cups uncooked wide egg noodles
- 3 cups shredded cooked chicken about 1.5 lbs boneless chicken breasts
- ¼ cup fresh flat-leaf parsley leaves finely chopped
- 1 Tablespoon lemon juice optional
Instructions
- Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
- In a separate large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the carrots, celery and onion to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the shredded chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.
- Taste soup and add salt to taste. This will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more pepper, herbs, etc.) and remove the bay leaves.
- When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.
Notes
- Chicken broth: You can use regular chicken broth if desired. You probably won't need to add any additional salt.
- Want to cook chicken directly in the broth? Add the chicken when you add the chicken broth and spices. Bring the mixture to a boil, reduce heat to a simmer and cover. Cook the chicken for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove and shred. Add chicken back into soup along with fresh parsley and lemon juice.
- Storage: Store this soup in an airtight container in the fridge for up to 5 days. Keep the noodles separate to prevent them from getting soggy. When reheating, warm the soup first and then pour it over the noodles.
Nutrition Information
Show Details
Serving
1/6 of recipe
Calories
312kcal
(16%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
100mg
(33%)
Sodium
783mg
(33%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 100mg | 33% |
| Sodium | 783mg | 33% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
141 reviews
Good
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