Two bowls of chicken noodle soup

Chicken Noodle Soup

University of Maine Extension

Ingredients 

  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Garlic Minced
  • 2 cups Carrots Sliced
  • 1 cup Onion Chopped
  • ½ cup Celery Chopped
  • 1 tsp Black Pepper
  • ½ tsp Salt
  • 1 tsp Sage
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 cups Chicken Cooked, shredded or diced
  • 6 cups Chicken Broth Low-sodium
  • 2 cups Egg Noodles Cooked, whole grain

Equipment

  • Stovetop
  • Large Pot

Instructions

  • Place a large stockpot over medium-high heat.
  • Add oil, garlic, onion, celery, and carrots and sauté for about 7-10 minutes or until vegetables began to soften.
  • Add seasonings and stir.
  • Add cooked shredded/diced chicken and stir.
  • Add broth and bring to a gentle boil, about 3-5 minutes.
  •  Add cooked egg noodles, let simmer for about 5 minutes.
  • Remove from heat and serve.

Notes

Tips

  • Any boneless/skinless chicken part may be used for this recipe.
  • Turkey can also be used instead of chicken.
  • 2 cups of any cooked grain can be used instead of whole grain egg noodles (your favorite pasta, gluten-free pasta, rice, etc.)
  • Soup freezes well. Make ahead and freeze for a cold or sick day.

Nutrition

Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
 
155
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
29
mg
10
%
Sodium
 
1119
mg
49
%
Potassium
 
318
mg
9
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
8
g
16
%
Vitamin A
 
7222
IU
144
%
Vitamin C
 
6
mg
7
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Carrots, Celery, Chicken, Chicken Broth, Egg Noodles, Garlic, Onion, Rosemary, Sage, Salt, Thyme, Vegetable Oil