Chicken Noodle Soup
User Reviews
5
Chicken Noodle Soup
Description
This soup starts by sweating chopped onion, carrot, and celery in butter until tender, which builds the flavor base. Adding chicken broth, bay leaves, and garlic powder creates a savory cooking liquid. Cooked, shredded chicken and dry egg noodles are added and simmered until noodles are tender but firm.
The soup offers a balance of broth, tender vegetables, and protein from chicken, with mild seasoning that can be adjusted. Parsley garnish adds freshness and color. It serves as a warming meal or starter suited to cooler days or when a gentle dish is desired.
Practical tips include using fresh or frozen vegetables understanding the texture difference, choosing low-sodium broth to control salt, and cooking noodles only before serving to avoid them becoming soft or mushy. The soup can be partially prepared ahead by making broth and vegetables, adding noodles just before serving. Leftovers keep well refrigerated though noodles may absorb liquid and soften.
Ingredients
- 1/4 c. butter
- 1 onion chopped, medium
- 2 carrot peeled and finely chopped
- 2 celery ribs, finely chopped
- 8 c. chicken broth low sodium
- 2 bay leaf
- 2 c. chicken cooked and shredded
- ½ tsp garlic powder
- ½ tsp salt
- 3 c. egg noodles dry
- parsley for garnish
Instructions
- In a large dutch oven melt butter. Stir in onion, carrot, and celery. Saute vegetables in butter for about 7 minutes or until they are tender.
- Whisk in broth. Add bay leaves, garlic powder and salt. Bring to a boil and add chicken and egg noodles. Return to a boil and reduce to simmer. Cook for 8-10 minutes or until egg noodles are al dente.
- Remove bay leaves and serve.
Notes
- Frozen vegetables can be used as a substitute but expect a softer texture after cooking.
- Low-sodium chicken broth is recommended to control saltiness; if using regular broth, reduce added salt accordingly.
- Cook noodles separately or add them only at serving time to prevent them from becoming mushy during storage.
- You can make the soup base ahead and freeze it; add noodles when reheating.
- Soup keeps refrigerated for a few days, but noodles absorb broth and may soften over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 92g | 31% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 121mg | 40% |
| Sodium | 409mg | 17% |
| Potassium | 686mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3776IU | 76% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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