Chicken Noodle Soup
Homemade chicken broth is worth the extra effort, but your favorite canned or boxed chicken broth works just fine too.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 1 tablespoon butter
- 1 large onion coarsley chopped
- 2 ribs celery thinly sliced into half moons
- 1 large carrot thinly sliced
- 1 teaspoon dried thyme
- 8 cups chicken broth ideally homemade
- 6 ounces egg noodles see recipe note #2
- 2 cups cooked chicken cut in rough 1-inch chunks
Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
Add celery, carrot, thyme, and broth. Bring to boil. Add egg noodles; cook and stir until nearly tender. Add chicken; cook and stir 2 minutes more.
Season to taste with salt and freshly ground black pepper. Serve.
- I recommend making Homemade Chicken Broth or Slow Cooker Pulled Chicken (including the liquid) as the base of this recipe.
- If you'll be eating this soup over a few days, cook the noodles separately until nearly tender. Drain and rinse with cold water. Transfer to a lidded container and toss with a drizzle of olive oil to keep the noodles from sticking together. Refrigerate. Add cooked noodles to reheated soup for a minute or two before serving.
Calories: 355kcal | Carbohydrates: 38g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 1836mg | Potassium: 804mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3240IU | Vitamin C: 37.4mg | Calcium: 79mg | Iron: 3mg