CHICKEN NOODLE SOUP
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A hearty chicken noodle soup with vegetables and egg noodles, simmered in chicken broth. Perfect for cold days or when feeling under the weather.
Ingredients
- 4 quart chicken broth
- 1 onion chopped
- 2 clove garlic minced
- 3 celery chopped
- 4 carrots sliced
- 1 tsp basil
- 3 cup cooked chicken cut-up
- 1 pack egg noodles
- 1/4 cup parsley chopped
- salt
- pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 1.75 mg
- Magnesium: 44.2 mg
- Phosphorus: 218 mg
- Potassium: 735 mg
- Zinc: 1.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 quart chicken broth
- 1 tsp basil
- 1 pack egg noodles
- salt
- pepper
Prepare
- Chop 1 onion
- Mince 2 clove garlic
- Chop 3 celery
- Slice 4 carrots
- 3 cup cooked chicken, cut-up
- Chop 1/4 cup parsley
Let's Cook
-
Step 1.
Bring 4 quarts of chicken broth to a boil in a large pot over high heat.
-
Step 2.
Add 1 chopped onion, 2 minced garlic cloves, 3 chopped celery stalks, 4 sliced carrots, and 1 teaspoon of basil (or your choice of thyme, rosemary, or tarragon). Reduce the heat to low, cover, and simmer for about 10 minutes until the vegetables are tender.
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Step 3.
Return the soup to a boil over high heat. Add 3 cups of cut-up cooked chicken, 1 package of egg noodles, and ¼ cup of chopped parsley. Reduce the heat to low, cover, and simmer until the noodles are cooked through, about 7-10 minutes.
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Step 4.
Season the soup with plenty of salt and pepper to taste. Serve hot.