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
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 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
- In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
- Add the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
- Season with salt and pepper to taste.
- Serve immediately or transfer to airtight containers and freeze for up to 3 months.
Video
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 18g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 355mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3585IU | Vitamin C: 7.7mg | Calcium: 43mg | Iron: 1.7mg