5.0 from 6 votes
Chicken Noodle Soup Recipe
Chicken Noodle Soup is a classic for when you’re feeling under the weather or when you just want a big bowl of comfort food goodness. This is my family’s go-to recipe!
Prep Time
15 mins
Cook Time
15 mins
Servings: 10 servings
Calories: 105 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 12 cups water
- 4 Tablespoons Better than Bouillon chicken stock, see notes
- 2 pounds boneless, skinless chicken breasts
- 4 cloves garlic, pressed
- 2 cups sliced carrots, 8 ounce
- 1 ½ cups sliced celery, about 1 large stalk
- 1 cup diced yellow onion, 1 medium
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounce wide egg noodles, uncooked
- 2 Tablespoons chopped parsley, optional garnish
Instructions
- In a large soup pot, add water, bouillon, chicken, garlic, carrots, celery, onion, thyme, poultry seasoning, salt, and pepper. Add lid and cook on medium for 20 minutes, stirring occasionally.
- Remove the chicken to a cutting board and cut into small bite sized pieces (or shred the chicken). Return to the pot and add in egg noodles. Continue cooking on medium for about 10 minutes, until noodles are desired consistency.
- Sprinkle with chopped parsley. Ladle soup into a bowl and serve with warm bread.
Cup of Yum
Notes
- Use a large soup pot or Dutch oven for this recipe. You’ll need plenty of room for all the veggies, chicken, and noodles!
- If you can't find the Better than Bouillon (it comes in a jar in the soup aisle near the bouillon cubes), swap it out for either the instant bouillon, using the same amount. Or swap half the water for chicken broth.
- For the carrots, wash and peel carrots, cut off the stems. Use a food processor to slice carrots, you'll need about 1/2 pound.
- For the celery, slice off bottom of the stalk, wash celery. Use a food processor to slice the celery (you can use the leafy part too). A celery stalk is the entire plant, while a celery rib is just one single stick. You'll need about one large stalk.
- Store leftover soup in refrigerator for up to 3 days.
- Freeze leftover soup in airtight container for up to 3 months. Reheat on stove until warm. The noodles may soak up some of the broth so adding extra broth may be needed.
Nutrition Information
Calories
105kcal
(5%)
Carbohydrates
0.3g
(0%)
Protein
19g
(38%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
58mg
(19%)
Sodium
352mg
(15%)
Potassium
339mg
(10%)
Fiber
0.1g
(0%)
Sugar
0.01g
(0%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 105
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 0.3g | 0% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 352mg | 15% |
| Potassium | 339mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.