Chicken Noodle Soup
Chicken Noodle Soup to the rescue! This classic recipe comes together in a hurry, and is the perfect thing to make with leftover chicken. That means you can have a big pot of homemade soup whenever the doctor orders.
Servings 8 servings
- 2 tablespoons olive oil or butter
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 8 cups (2 quarts) chicken broth (see note 1)
- 3 cups cooked chicken chopped or shredded (see note 2)
- 2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
- 1 bay leaf
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- fresh parsley minced, for garnish
In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, chicken, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
- Chicken broth: Use store bought or make your own broth.
- Chicken: Leftover chicken works perfectly here, or you can poach a chicken (and make broth at the same time).
- Leftovers: Cool completely, then store in the fridge and eat within 4 days.
- Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
- Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, chicken, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.
Calories: 249kcal | Carbohydrates: 24g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 921mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1359IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg