Easy Chicken Noodle Soup
User Reviews
5.0
3 reviews
Excellent
Easy Chicken Noodle Soup
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There's nothing cozier than a warm bowl of this easy chicken noodle soup on a chilly day!
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Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 clove minced garlic (about ½ teaspoon)
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 10 cups chicken broth, plus extra to thin if necessary
- 3 cups cooked, shredded chicken
- 3 cups uncooked wide egg noodles (about 8 ounces)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
- kosher salt and pepper, to taste
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Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the thyme, bay leaf, broth and chicken. Bring to a boil (this might take 5-10 minutes), then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 15 minutes.
- Stir in the noodles and cook until just barely al dente, about 5 minutes. Remove from heat and stir in parsley and lemon juice (if using). Season with salt and pepper, to taste.
Notes
- Don't overcook the noodles or they will become mushy in your soup. Add them to the pot just before you're ready to serve.
- What can I add to Chicken Noodle Soup for flavor? This recipe includes fresh herbs like thyme and parsley, as well as garlic and bay leaf for more seasoning. If you like an even stronger, richer tasting soup, feel free to add more of your favorite herbs like dill, basil, oregano, rosemary, or chives, or a spice blend like poultry seasoning.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you're sensitive to sodium, since many store-bought options can be quite salty.
- A fresh parsley garnish and the lemon juice at the end gives each bowl a pop of color and a bright touch. These are optional, though!
- If you'd like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles). Cool the broth and store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. When ready to serve, bring the soup to a simmer, add the noodles, and follow the rest of the recipe.
- Leftover soup will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month; however, cooked noodles may be mushy when frozen and reheated.
Nutrition Information
Show Details
Serving
1cup
Calories
159kcal
(8%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
46mg
(15%)
Sodium
755mg
(31%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1774IU
(35%)
Vitamin C
16mg
(18%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 159kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 755mg | 31% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1774IU | 35% |
| Vitamin C | 16mg | 18% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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