Chicken Noodle Soup Recipe
Our homemade Chicken Noodle Soup recipe is the ultimate cold weather meal! This easy soup is full of flavor with tender chicken and veggies.
Servings 9 people
Calories 206kcal
Equipment
Ingredients
- 3 tablespoon butter
- ½ cup diced onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 clove garlic minced
- 8 cups chicken broth made with Better Than Bouillon Roasted Chicken
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups diced cooked chicken
- 3 cups cooked egg noodles
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot. Add the onions, carrots, and celery. Saute for 4-5 minutes. Add the minced garlic and saute for 1 minute.
- Add the chicken broth, bay leaves, kosher salt, and black pepper. Bring to a boil and cook until the carrots are tender.
- Discard the bay leaves, add the diced chicken and return the soup to a boil.
- Stir in the cooked egg noodles, cover, and return the soup to a boil. Remove from heat.
- Garnish with chopped fresh parsley. Season with salt and pepper to taste.
Video
Notes
- I used Better Than Bouillon Roasted Chicken to make the chicken broth. If you use store-bought chicken broth, I suggest adding more garlic, black pepper, and salt.
- Store cooled soup in an airtight container in the refrigerator for 2-3 days. Reheat the leftovers in the microwave or on the stovetop. If you want to freeze the leftovers, you can, but for the best results, freeze them without the noodles and add them after you reheat them.
Nutrition
Serving: 1cup | Calories: 206kcal | Carbohydrates: 16g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1111mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1404IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
