Chicken Noodle Soup
This Chicken Noodle Soup is the perfect easy and cozy weeknight meal! Just 10 minutes of prep for tender chicken, egg noodles, and veggies all in a flavorful and delicious broth.
Servings: 6 people
Calories: 432kcal
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 cup diced yellow onion (1/2 large onion)
- 1 cup sliced carrots (about 3 whole carrots)
- 1 cup sliced celery (about 3 whole stalks)
- 4 cloves garlic minced or pressed
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon pepper
- 2 (32 oz) cartons chicken broth
- 3-4 cups cooked and chopped chicken about 1 store-bought rotisserie (3/4 - 1 pound)
- 1 (12 oz) package frozen egg noodles I used the Reames brand
Instructions
- Melt butter in a large stockpot over medium/medium-high heat.
- Add in onion, carrots, celery, garlic, Italian seasoning, basil, oregano, salt, and pepper.
- Sauté for 10 minutes, stirring regularly to prevent burning.
- Pour in broth, scraping up any brown bits from the bottom of the pan.
- Stir in chicken.
- Bring to a boil.
- Stir in noodles, be sure to separate the noodles if any have clumped together.
- Bring to a simmer, then simmer according to noodle package directions. My noodle package said to simmer, uncovered, for 20 minutes.
- Once noodles are cooked to your liking, taste and re-season, if necessary.
- Serve and enjoy!
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Nutrition
Serving: 1person | Calories: 432kcal | Carbohydrates: 48g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 1540mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3922IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 2mg