The Ultimate Chicken Noodle Soup Recipe
This recipe is simple yet packed with flavor, combining tender chicken, hearty noodles, and a rich, savory broth. It’s the perfect dish to make on a lazy Sunday or when you need a quick dinner that everyone will love.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Knife and Cutting Board
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth low-sodium or homemade for best results
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
For the Protein
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
For the Noodles
- 2 cups egg noodles or any pasta of your choice
Seasonings
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Optional Sides
- Crusty bread or homemade garlic bread for dipping
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 2: Build the Flavor
- Pour in the chicken broth and add the thyme, oregano, and bay leaf. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 10 minutes to allow the flavors to meld.
Step 3: Add the Chicken and Noodles
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
Step 4: Finish and Serve
- Remove the bay leaf and stir in freshly chopped parsley if desired.
- Ladle the soup into bowls and serve hot, with crusty bread on the side if you like.
Notes
Nutritional Value (Per Serving)
(Note: These values are approximate and may vary based on specific ingredients used.)- Calories: ~250-300 kcal
- Protein: 20-25 grams
- Carbohydrates: 25-30 grams
- Fiber: 3-5 grams
- Sugar: 3-5 grams
- Fat: 8-10 grams
- Saturated fat: 1-2 grams
- Cholesterol: 40-50 mg
- Sodium: 600-800 mg (depends on broth and salt added)
- Potassium: 400-500 mg
- Vitamin A: 100-150% of daily value (from carrots)
- Vitamin C: 10-20% of daily value (from celery and herbs)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.