Chicken Noodle Soup
The best chicken noodle soup recipe tastes like it's been simmering all day but is ready in only 30 minutes! A rotisserie chicken makes this a quick meal that's perfect for busy weeknights.
Ingredients
- 4 tablespoons butter
- 1 small onion diced
- 2 stalks celery diced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon poultry seasoning
- 2 teaspoons garlic powder
- 4 large carrots peeled and sliced into ½" rounds
- 8 cups chicken stock
- 2 cups dried egg noodles any width
- 3 cups cooked and shredded meat from a rotisserie chicken see notes for using raw chicken
Instructions
- Add the butter, diced onions and celery to a 5 quart stockpot and cook over medium heat until softened, about 5 minutes. Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2 minutes. Stir frequently to prevent sticking.
- Pour the chicken stock into the stockpot and add the sliced carrots. Bring the chicken broth to a simmer and cook for 5 minutes. Stir and continue to simmer for 5 more minutes to soften the carrots.
- Add the egg noodles and shredded chicken to the pot. Bring the broth back up to a simmer and cook until the noodles are done and the chicken is heated through, about 5 minutes.
Video
Notes
- For raw, boneless, skinless chicken breast: Use 2 large chicken breast that have been cut in half to help it cook faster. Add the raw chicken to the stockpot in step 3 and allow the chicken to simmer in the broth for 10 minutes. Carefully remove the chicken and use two forks to shred the meat before adding it back into the pot along with the dry noodles. Cook for an additional 5-6 minutes or until the noodles are done.
Nutrition
Calories: 383kcalCarbohydrates: 27gProtein: 21gFat: 21gSaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 1193mgPotassium: 698mgFiber: 2gSugar: 8gVitamin A: 8418IUVitamin C: 6mgCalcium: 52mgIron: 2mg