Chicken Noodle Soup
User Reviews
4.4
Chicken Noodle Soup
Description
This Chicken Noodle Soup starts with sautéing aromatics—carrots, celery, onion, and garlic—in olive oil until softened. Chicken broth is then poured in along with bay leaves, thyme, oregano, salt, and pepper, creating a fragrant base. The broth is simmered until the vegetables are tender, allowing flavors to meld. Separately cooked wide egg noodles add bulk and texture, and shredded cooked chicken is folded in just before serving to warm through without overcooking. Fresh parsley provides a bright herbal note, and lemon juice can be added for subtle acidity.
The soup balances the sweetness of the carrots and onions against the savory broth and herbs, with tender chicken and firm noodles bringing variety in texture. Seasoning adjustments at the end ensure the salt and pepper are to taste, compensating for broth or chicken saltiness differences.
This soup is ideal as a nourishing meal on its own, especially during cooler weather or when comfort is desired. Storing the soup and noodles separately prevents the noodles from getting soggy. When reheating leftovers, warming the soup before combining with noodles keeps textures optimal.
Chicken can be cooked directly in the broth by simmering bones or breasts with the broth and herbs before shredding. This method deepens the broth and simplifies meal prep. The soup retains well refrigerated for up to five days.
Ingredients
- 2 Tablespoons olive oil
- 1 ½ cup carrot peeled and sliced into ¼- inch thick slices
- 1 cup celery chopped
- 1 yellow onion peeled and diced
- 2 garlic minced, cloves
- 96 ounces chicken broth plus more if desired, low-sodium
- 2 bay leaf
- 1 teaspoon thyme or ½ teaspoon dried thyme, fresh
- ½ teaspoon oregano dried
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon salt plus more to taste, sea salt
- 4 cups wide egg noodles uncooked
- 3 cups chicken about 1.5 lbs boneless chicken breasts, shredded, cooked
- ¼ cup parsley finely chopped, fresh; flat-leaf leaves
- 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
- Regular chicken broth can be used, usually requiring little added salt.
- To cook chicken in the broth, simmer chicken breasts with broth and spices for about 20 minutes until cooked, then shred and add back.
- Store soup and noodles separately in the fridge for up to 5 days to prevent soggy noodles.
- When reheating, warm the soup first, then combine with noodles to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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