Chicken Noodle Soup Recipe
Just like mom used to make, the BEST Chicken Noodle Soup is simple, quick and easy.
Servings: 6 servings
Cost: $10
Equipment
- 1 stock pot or dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 large vidalia onion diced
- 2 large carrots small diced
- 1 large celery stalk diced
- 3 garlic cloves minced
- 1 1/2 cup cooked shredded chicken breast
- 5 cups chicken stock homemade or store bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped parsley
- 1 cup broad uncooked egg noodles
- kosher salt and fresh ground pepper to taste
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion and cook until softened. Stir in the carrots and celery and continue cooking until they begin to soften. Add the garlic and cook for 1 minute longer.
- Stir in the cooked, shredded chicken, chicken stock, thyme, salt, and pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Add the uncooked egg noodles and simmer for approximately 10 minutes, or according to package directions, until just tender.
- Stir in the parsley. Taste and adjust the salt and pepper as needed.
- Serve immediately. Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months. For the best texture when freezing, store the soup without noodles and add freshly cooked noodles when reheating.
Video
Notes
- Chicken: Use cooked, shredded chicken breast, rotisserie chicken, or leftover roasted chicken. Do not use raw chicken without adjusting the cooking method.
- Stock: Homemade chicken stock adds the richest flavor, but low-sodium store-bought stock or broth works well.
- Noodles: Wide egg noodles are my favorite. Cook just until tender and avoid overcooking.
- Make Ahead: Prepare the soup without noodles, then add them when reheating.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Freezing: Freeze without the noodles for the best texture for up to 3 months.
- Reheating: Warm until hot throughout, adding extra stock or water if needed.
- Flavor Tip: Adjust salt and pepper to taste. Add a little fresh parsley or lemon juice before serving for extra brightness.
Nutrition
Serving: 1cup | Calories: 227kcal | Carbohydrates: 19g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 338mg | Potassium: 471mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3563IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg