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.
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 383Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 83mg28%
Sodium 1193mg52%
Potassium 698mg20%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 8g9%
Protein 21g42%
Vitamin A 8418IU168%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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.