Easy Chicken Noodle Soup
User Reviews
5
Easy Chicken Noodle Soup
Description
Easy Chicken Noodle Soup starts with sautéing onion, carrots, and celery in oil and butter to build a flavorful base. Garlic enhances the aroma before adding chicken broth, water, and chicken breasts. The soup simmers gently, cooking the chicken through, then egg noodles are added to cook until tender. The cooked chicken is shredded or chopped back into the soup, which is seasoned generously and finished with fresh parsley.
The flavor is balanced with Italian seasoning and freshly chopped parsley, while the texture features soft vegetables, tender chicken, and slightly firm noodles. The cooking method steers clear of overcooking the chicken or noodles, preserving delicate textures.
This soup is practical as a main meal or light comfort food, suitable for lunch or dinner. It can be easily adapted, swapping chicken breasts for thighs or using cooked chicken added at the end to avoid overcooking. Leftovers may need extra broth due to noodle absorption.
Using a thermometer helps ensure the chicken is cooked to a safe 165°F. Variations include using a Crockpot or Instant Pot for convenience.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 medium carrot peeled & sliced
- 2 ticks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken breast boneless skinless, uncooked
- 1/2 teaspoon Italian seasoning
- 2 cups egg noodles uncooked
- salt to taste
- black pepper to taste
- 1 tablespoon parsley chopped, fresh
Instructions
- Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for 30 seconds or so.
- Add in the chicken broth, water, chicken breasts, and Italian seasoning.
- Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
- Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
- Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
- Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.
Notes
- Serves about 4-6 people depending on portion size.
- Replace chicken breasts with thighs if preferred for more flavor.
- If using pre-cooked or rotisserie chicken, add it near the end to prevent overcooking.
- Use an instant-read thermometer to ensure chicken reaches 165°F for safety.
- Noodles absorb broth over time; add extra broth when reheating leftovers if needed.
- Consider Crockpot or Instant Pot methods for easier preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 754mg | 31% |
| Potassium | 713mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3620IU | 72% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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