Chicken Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
510 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
American
Chicken Noodle Soup
Description
The Chicken Noodle Soup recipe features a base of simmered butter-sautéed onion, carrot, and celery, which provide a soft texture and mild sweetness. Alongside garlic, thyme, and chives, they infuse the broth with aromatic layers. Adding shredded chicken and egg noodles to the boiling stock creates a hearty and filling soup as the noodles tenderize while soaking up flavor. Seasoned with salt and black pepper to taste, it offers a balanced, familiar comfort food experience. This soup serves well as a main dish or a starter, especially on cooler days.
To serve, ladle the soup hot, ensuring the noodles are tender but intact. It pairs well with crusty bread or light salads. The use of wide egg noodles yields a pleasantly substantial bite that matches the shredded chicken's texture.
For making ahead, it’s recommended to cook and store the soup and noodles separately to prevent noodles from becoming soggy. Cook noodles al dente, cool and refrigerate separately, and reheat by combining with the reheated broth just before serving. This helps maintain the dish's texture and flavor freshness.
Ingredients
- 2 tablespoons butter unsalted
- 1/2 yellow onion diced
- 2 carrot peeled, diced
- 2 celery or thinly sliced, diced stalks
- 2 garlic cloves, minced
- 1 tablespoon thyme minced
- 1 tablespoon chives thinly sliced
- 6 cups chicken stock unsalted
- 8 ounces egg noodles wide
- 3 cups chicken cooked and shredded
- salt to taste
- black pepper to taste
Instructions
- Place a large pot over medium heat and melt butter.
- Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
- Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
- Pour stock into the pot and bring to a boil. Season with salt and pepper.
- Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
- Adjust seasonings and serve.
Notes
- Prepare and store noodles separately from the soup to avoid them becoming soggy upon storage.
- Reheat the soup gently and add noodles in the final minutes to maintain their texture.
- Adjust salt and pepper after reheating as flavors may mellow during storage.
- Store soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 594mg | 25% |
| Potassium | 783mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5579IU | 112% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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