Easy Chicken Noodle Soup
Easy chicken noodle soup uses simple ingredients, is just 10 minutes to prep, and comes out so flavorful, brothy and comforting. Perfect for a cold day - or a day when you’re coming down with a cold.
Yield: 6 servings
Ingredients
- 1 tablespoon unsalted butter or extra-virgin olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- ½ teaspoon dried thyme leaves
- ¼ teaspoon poultry seasoning (optional)
- 2 bay leaves (optional)
- 3 cups uncooked egg noodles
- 2 cups cooked, chopped chicken
- Salt and pepper, to taste
Instructions
- In a large pot, heat the butter or oil over medium heat. Add the onion, celery and carrots and cook until tender, 5-7 minutes. Add the garlic and sauté for another 30 seconds, until fragrant.
- Add the broth, thyme, poultry seasoning and bay leaves. Bring to a boil.
- Add the pasta and chicken, lower the heat to maintain a simmer and cook for 15 minutes.
- Season to taste with salt and pepper and remove the bay leaves. Serve immediately.
Notes
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
Chicken: The chicken does need to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store, boil a couple of chicken breasts or, like I often do, make a batch of Instant Pot shredded chicken.
Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor.
Simmer time: The soup needs to simmer for at least 15 minutes, but if you want to let it hang out for longer, that’s fine too.
Toppings: Some optional toppings for this soup include fresh chopped parsley or mixed herbs, chopped chives, grated Parmesan cheese, fresh lemon juice (and/or zest), oyster crackers, dash of hot sauce
Leftovers: Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them when you reheat the soup.
Video
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 29g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 209mg | Fiber: 2g | Sugar: 3g
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