Description
This Chicken Noodle Soup features irresistible flavors from tender chicken, fresh vegetables, and egg noodles, making it a quick and comforting meal. Perfect for chilly days!
Ingredients
Scale
- 1 tablespoon salted or unsalted butter
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 cups sliced carrots
- 1 pound chopped cooked chicken
- 10 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon poultry seasoning
- 3-4 cups dry egg noodles
- 1 tablespoon fresh lemon juice
- 1 cup half and half or whole milk (optional)
Instructions
- Melt butter in a large stock pot over medium-high heat.
- Sauté garlic, onion, celery, and carrots for 3-5 minutes until the onion softens.
- Chop the cooked chicken into bite-size pieces.
- Add chicken, chicken stock, salt, basil, oregano, black pepper, thyme, and poultry seasoning to the pot; stir to combine.
- Add egg noodles and bring to a boil; reduce heat and simmer for 10 to 20 minutes until noodles are tender.
- Remove from heat and squeeze in lemon juice before serving.
Notes
For a creamier soup, stir in half and half or whole milk after cooking.
Feel free to adjust the amount of noodles based on your preference for brothiness.
Rotisserie chicken works great for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg