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Chicken Noodle Soup
With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to 5 days or frozen for up to 2 months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4 to 6 servings
Instructions
- 01
In a large pot or Dutch oven, melt the butter over medium.
- 02
Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
- 03
Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
- 04
Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
- 05
Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.
Nutrition
per serving
- Calories
- 394.1666666666667
- Protein
- 30.1grams
- Carbs
- 37.9grams
- Fat
- 12.9grams
- Fiber
- 2.6grams
- Sugar
- 7.8grams
- Sat. fat
- 4.8grams
- Sodium
- 1116.3milligrams
- Cholesterol
- 72.3milligrams
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