Chicken Noodle Soup
Homemade chicken broth is worth the extra effort, but your favorite canned or boxed chicken broth works just fine too.
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Video
Notes
- I recommend making Homemade Chicken Broth or Shredded 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.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1224mg | Potassium: 536mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2160IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 2mg
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