Easy Homemade Chicken Noodle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Chicken Noodle Soup
Description
The recipe starts by cooking extra wide egg noodles until just tender, then tossing them with olive oil to prevent sticking. Sautéed onions, garlic, celery, and carrots form the aromatic base, gently softened in butter. Chicken broth, water, and lemon juice are added along with salt, pepper, and rosemary to build a flavorful broth. The chicken, peas, and noodles then combine in the pot to finish cooking and meld flavors.
The broth is lightly seasoned with herbs and lemon juice to provide brightness against the mild sweetness of the vegetables. The noodles contribute a gentle chewiness contrasting with tender chicken. The method ensures the noodles maintain their texture by cooking separately before adding them to the soup. The peas offer a fresh pop and color contrast.
This soup works well as a simple meal or starter, providing warmth and nourishment especially on cooler days. It suits various occasions requiring a gentle, satisfying soup with recognizable ingredients.
For a creamier version, stirring in heavy cream at the end builds richness without overpowering the broth’s brightness.
Ingredients
- 12 ounces egg noodles extra wide
- 1 teaspoon olive oil
- 3 cups chicken about 2 medium chicken breasts, diced or shredded
- 2 tablespoons butter
- 1 white onion diced, or yellow onion
- 3 teaspoons garlic minced
- 3 celery chopped, stalks
- 3 carrot peeled and chopped, large
- 4 cups chicken broth
- 2 cups water
- lemon juice of 1
- 1-2 teaspoons salt to taste
- ½ teaspoon black pepper or to taste, cracked
- 1 teaspoon rosemary or 1/2 teaspoon Herbs de Provence or Italian herb blend, finely chopped fresh
- 1 cup peas frozen
Instructions
- Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
- In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Saute for 3-4 minutes.
- Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
- Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
- Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.
Notes
- Cook noodles separately to prevent them from becoming overly soft or mushy in the soup.
- Adding a splash of lemon juice brightens the broth and balances the richness.
- For a richer soup, stir in 1 cup heavy cream at the end with the chicken and noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 1539mg | 64% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 8043IU | 161% |
| Vitamin C | 37mg | 41% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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