There’s nothing quite like a warm bowl of chicken noodle soup, especially when it’s easy to make. This chicken noodle recipe is quick to prepare and perfect for any day of the week. I love that it uses simple ingredients you probably already have in your pantry. Plus, you can whip it up in no time, which is great for busy nights.
For me, the best part is the flavor—comforting and satisfying without being complicated. Knowing I can make a delicious meal without a huge time commitment is such a win. If you’re looking for a meal that’s both comforting and easy, this recipe has you covered.
Ingredients
Here’s what I use to whip up my easy chicken noodle soup, all laid out for you.
Chicken Breasts: I go for about 2 cups of diced chicken. You can roast or boil them.
Noodles: I use 4 ounces of egg noodles.
Broth: 6 cups of chicken broth keeps it light and flavorful.
Veggies: I grab 1 cup of sliced carrots and 1 cup of diced celery.
Onion: A medium-sized onion works.
Garlic: 2 cloves, minced.
Seasonings: I keep it simple with salt, pepper, and a pinch of thyme.
Oil: Just 1 tablespoon of olive oil to sauté the veggies.
Parsley: Fresh parsley for a sprinkle on top. Just a tablespoon does the trick.
These are my go-to ingredients when making this dish. They make the soup tasty and comforting. If you’re missing one, don’t worry, there’s room to be creative!
Instructions
Step 1
I start by heating some olive oil in a large pot over medium heat. When it’s warm, I throw in some chopped onions and garlic. I cook them until the onions become soft, about 5 minutes.
Step 2
Next, I add sliced carrots and celery to the pot. I stir them as they cook for 3 minutes. The colors start to look really nice at this point.
Step 3
Then, I pour in the chicken broth and bring it to a boil. Once boiling, I add in the shredded chicken. I let everything simmer on low heat for about 15 minutes.
Step 4
After that, I add the egg noodles to the pot. I let them cook for about 10 minutes or until they’re tender. Sometimes I use a bit less time if I like my noodles chewy.
Step 5
To finish, I season the soup with salt and pepper. I always taste it to make sure the flavor is just right. Sometimes I add a sprinkle of parsley on top for a fresh kick.
And that’s it! Once everything’s mixed well and tastes great, my soup is ready to serve. I love how comforting it is.
Nutrition
When I make my easy chicken noodle dish, I like knowing what’s in it. Keeping it simple, here’s a quick look at its nutrition:
- Calories: Around 350 per serving
- Protein: About 30 grams
- Fat: Roughly 10 grams
- Carbohydrates: About 40 grams
For extra information, check this out:
| Nutrient | Amount per Serving |
|---|---|
| Fiber | 3 grams |
| Sugars | 2 grams |
Chicken noodle is a good source of protein, thanks to the chicken. The noodles add some carbs which give me energy. A bit of veggies, like carrots or peas, sneaks in some fiber.
I try to keep the sodium in check by using low-sodium broth. Too much salt isn’t great, and it’s an easy tweak to make.
Just sharing what works for me! Hope this info helps you too.
