Description
Everyone loves a classic Chicken Noodle Soup. My no-fuss easy chicken noodle soup comes together in about 30 minutes, and is made even better using a homemade chicken broth!
Equipment
Ingredients
Units
Scale
- 1 tbsp butter or olive oil
- 1 small onion, diced
- 2–3 ribs celery, sliced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- Salt & pepper to taste
- 8–10 cups chicken broth or stock (homemade or store bought)
- 8oz or 4 cups egg noodles
- 3–4 cups shredded chicken*
- Lemon juice
- Fresh chopped parsley, for garnish
- Freshly grated parmesan, to serve
Instructions
- Cook the mirepoix. Add butter or oil to a large pot over medium heat. Cook the onion, celery, and carrot for 4-5 minutes, stirring occasionally. Then add garlic and cook for another minute. Season with salt and pepper.
- Add chicken broth. Pour in the chicken broth and increase the heat to medium-high. Taste the soup and add what you need, whether it’s dried herbs like thyme, rosemary, or crushed red pepper, or you can add a bouillon cube or granules. Season with more salt and pepper as needed. Bring the broth to a boil.
- Add noodles and chicken. Add shredded chicken and egg noodles and cook just until al dente.
- Serve the soup. Ladle some soup into a bowl and add a squeeze of lemon juice. Top with fresh parsley and freshly grated parmesan and enjoy!
Notes
- I made a homemade broth which uses a whole chicken, so I reserved the poached chicken, shredded the meat, and used that in the soup! You can also use shredded rotisserie chicken. Another option is to poach 1 large or 2 medium chicken breasts directly in the broth before adding the noodles to cook. Chicken takes about 20-30 minutes to poach, depending on the size of the breasts. You can remove the chicken, shred it, then return it to the pot along with the noodles to finish cooking the soup.
Nutrition
- Serving Size: 2.5 cups
- Calories: 307
- Sugar: 5.3 g
- Sodium: 2593.6 mg
- Fat: 9.4 g
- Carbohydrates: 23.3 g
- Protein: 31.6 g
- Cholesterol: 105.8 mg