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.
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.
- 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.
Calories: 383kcal | Carbohydrates: 27g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1193mg | Potassium: 698mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8418IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg