Chicken Noodle Soup
User Reviews
5
Chicken Noodle Soup
Description
Chicken Noodle Soup is made by sautéing onions in butter until soft, then adding carrots and celery to cook until tender. Poultry seasoning is incorporated to enhance the savory aroma before pouring in chicken broth. The diced chicken and egg noodles are added to simmer together, allowing the noodles to cook directly in the broth which slightly thickens it. The soup provides recognizable flavors of enriched broth with tender chicken and softened vegetables. It offers a hearty texture from the noodles combined with the gentle bite of cooked vegetables.
This soup works well as a main course for lunch or dinner and pairs nicely with crusty bread or a simple side salad. It's practical for home cooking, offering warmth and nourishment especially when feeling unwell or in cooler weather.
Options include precooking the noodles separately if a lighter broth is preferred, as cooking noodles in the soup adds starch creating a thicker texture. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months, making this a flexible recipe for meal planning.
Ingredients
- 1 Tablespoon butter
- 1 cup onion white, diced
- 4-5 carrots large, diced
- 3-4 celery stalks, diced
- 2 teaspoons poultry seasoning
- 2 cups chicken diced meat
- 8-10 cups chicken stock (more or less broth for preference)
- 1 cup egg noodles dry pasta
Instructions
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add in the celery and carrots.
- Fry for another 4-5 minutes, then add in the poultry seasoning.
- Fry for 1 minute, then pour in the broth.
- Bring to a low simmer and cook until the vegetables are tender.
- Add in the chicken and the pasta and cook until the pasta is tender, around 10-11 minutes, stirring occasionally.
- Remove from the stove top and serve hot.
- Store in a closed container in the fridge for 3-4 days or freeze for up to 3 months.
Notes
- Cooking noodles directly in the soup thickens the broth due to the released starch; cook separately if you prefer a lighter broth.
- Store the soup in a sealed container for 3-4 days in the fridge or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 409mg | 17% |
| Potassium | 487mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5270IU | 105% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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