Chicken Noodle Soup
A comforting bowl of tender chicken, egg noodles, and vegetables in a clear, golden broth. The ultimate get-well-soon homemade soup.
Ingredients
6 servings
Instructions
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Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook 6 minutes.
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Pour in chicken broth and bring to a boil.
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Add egg noodles and simmer 8 minutes until tender.
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Stir in the shredded chicken, salt, and pepper; heat through, about 3 minutes.
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Taste and adjust seasoning. Ladle into bowls and serve hot.
Nutrition
Per serving, estimated.
- Calories
- 230 kcal
- Protein
- 20g
- Carbs
- 22g
- Fat
- 7g
- Fiber
- 2g
Tips
- Use a rotisserie chicken to save time.
- Add the noodles near the end so they stay firm.
- A squeeze of lemon brightens the broth.
Variations
- Stir in 1 teaspoon dried dill.
- Add a parmesan rind while simmering for depth.
- Use gluten-free noodles if needed.
Frequently Asked Questions
Yes. Combine everything except noodles and cook on low 6 hours; add noodles at the end.
Refrigerate up to 4 days; the broth thickens as the noodles absorb it.
Freeze the soup before adding noodles, then cook noodles fresh when reheating.
