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–+ servings
Two bowls of chicken noodle soup
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Chicken Noodle Soup

Course Soup
Keyword Black Pepper, Carrots, Celery, Chicken, Chicken Broth, Egg Noodles, Garlic, Onion, Rosemary, Sage, Salt, Thyme, Vegetable Oil
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 155kcal
Author University of Maine Extension

Equipment

  • Stovetop
  • Large Pot

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

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

Calories: 155kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 1119mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7222IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg