5.0 from 15 votes
Homemade Chicken Noodle Soup for a Cold
Make this cozy chicken noodle soup for a cold any time you start to get the sniffles!
Prep Time
20 mins
Cook Time
1 hr
Servings: 4 servings
Calories: 401 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 stalks of celery
- 2 large carrots
- 1 yellow onion
- 4 cloves garlic
- 2 inch nub fresh ginger
- 1 lemon
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp Turmeric
- 2 tbsp of oil
- 1 qt chicken broth or chicken bone broth
- 4 cups of water
- 8 oz egg noodles or noodles of choice
Instructions
- Dice celery, carrots and onion and set to the side. Grate ginger and garlic and set to the side. Zest lemon and then squeeze juice out of zested lemon.
- Season chicken breasts on all sides with the salt, parsley, garlic powder, pepper and turmeric.
- Heat 2 tbsp of oil in a large heavy bottom pot like a stock pot or dutch oven over medium heat. Sear chicken breasts in hot oil for about 4 minutes on each side or ntil they are browned. Remove chicken breast from the pot.
- Reduce heat to medium low and pour in the celery, carrots, onion, garlic and ginger. Add more oil if needed. Saute veggies in oil scraping up any browned bits from the chicken. Saute until soft and fragrant about 5 minutes.
- Place chicken breasts back in the pot along with the lemon juice, lemon zest, chicken broth and water. Bring soup to a boil, then cover and reduce to a simmer. Simmer for at least 30 minutes but up to 1 hour.
- Cook egg noodles in a separate pot to avoid the noodles soaking up too much soup broth. Drain noodles and set aside.
- After simmering soup, remove chicken from the pot, shred with two forks and return to the pot.
- Serve hot soup in bowls over the egg noodles. Garnish with salt, pepper, parmesan cheese and fresh herbs!
Cup of Yum
Nutrition Information
Serving
1g
Calories
401kcal
(20%)
Carbohydrates
52g
(17%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
89mg
(30%)
Sodium
1573mg
(66%)
Potassium
613mg
(18%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5164IU
(103%)
Vitamin C
20mg
(22%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401
% Daily Value*
| Serving | 1g | |
| Calories | 401kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 1573mg | 66% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5164IU | 103% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.