Easy Chicken Noodle Soup
User Reviews
5
Easy Chicken Noodle Soup
Description
Easy Chicken Noodle Soup relies on slow-cooked chicken breasts or thighs simmered with butter, onion, carrot, celery, and garlic to build a savory base. A combination of dried herbs such as basil, parsley, oregano, and thyme, plus mustard powder, salt, pepper, soy sauce, hot sauce, and turmeric, creates layered flavor in the broth. Once chicken is cooked tender, it is shredded and returned to the soup, with lemon juice added to brighten the flavors.
The egg noodles are boiled separately to maintain their bite and added to serving bowls just before ladling the soup, avoiding over-soft noodles and preserving a fresh texture. This approach helps when storing leftovers, keeping parts from becoming mushy.
This soup can be served as a comforting main course or light meal, appealing for cooler days or when recovering from illness. It works well paired with crackers or crusty bread.
This soup can also be prepared in a Crock Pot following the low heat method for tender chicken and well-developed flavor.Use bone-in chicken for richer broth or boneless breasts for convenience; leftover or rotisserie chicken may also be used.Store leftovers in the fridge for up to five days or freeze for up to three months.
Ingredients
Seasonings
- 1 teaspoon basil each
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Turmeric
Soup
- 2 tablespoons butter
- 1 yellow onion diced
- ½ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 2 lbs. chicken breast or chicken thighs, bone-in
- 8 cups chicken broth
- 2 cups egg noodles uncooked, wide
Instructions
- Note: The noodles are cooked separately in this recipe and spooned directly into serving bowls to ensure that they don’t soak up too much broth. This is especially important if you anticipate leftovers.
- Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. Add the lemon juice and simmer while you prepare the noodles.
- Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and add the noodles directly to serving bowls.
- Ladle the soup on top, then serve!
Notes
- Cooking noodles separately prevents sogginess and maintains texture, especially for leftovers.
- Bone-in chicken adds more flavor, but boneless cuts or leftover chicken can be used for ease.
- The hot sauce, soy sauce, and mustard powder act as subtle flavor enhancers without overt heat or tanginess.
- Using a slow cooker on low heat for 6 hours yields tender chicken without toughness.
- Store any leftovers refrigerated for 3-5 days or freeze up to 3 months.
- Try topping the soup with oyster crackers for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 981mg | 41% |
| Potassium | 560mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 16mg | 18% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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