This hearty and comforting chicken noodle soup is a family favorite, perfect for chilly days or when you're feeling under the weather. With tender chicken breast, savory broth, and egg noodles, this soup is packed with flavor and nutrients. Ready in just 40 minutes, it’s an easy, wholesome meal that will warm you up from the inside out. Whether you’re serving it for lunch, dinner, or as a starter, this chicken noodle soup is the perfect balance of tasty and comforting.
Ingredients for Chicken Noodle Soup
Step-by-Step Instructions for Making Chicken Noodle Soup
Prepare the Soup Base: Melt butter in a large pot over medium heat. Add the chopped onion and celery, and cook until just tender, about 5 minutes.
Add Broth and Veggies: Pour in the chicken broth, vegetable broth, cooked chicken, egg noodles, sliced carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.
Simmer the Soup: Reduce the heat and let the soup simmer for about 20 minutes, or until the noodles are tender and the flavors have melded together.
Serve and Enjoy: Once the soup is ready, ladle it into bowls and enjoy the warmth of this classic comfort food.
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Customize the Veggies: Feel free to swap or add vegetables like peas or corn for extra texture and flavor.
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Storing: Leftover chicken noodle soup can be stored in the fridge for up to 3 days, and it also freezes well for up to 2 months. Just let it cool before storing in an airtight container.
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Perfect for a Crowd: This recipe is easy to double if you're feeding a larger group or want extra leftovers for the week!
[cooked-sharing]
6 servings
1 bowl
- Amount per serving
- Calories162
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Monounsaturated Fat 5g
- Polyunsaturated Fat 1g
- Cholesterol 46mg16%
- Sodium 1357mg59%
- Total Carbohydrate 12g5%
- Dietary Fiber 2g8%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 13g
- Vitamin C 2mg3%
- Calcium 31mg3%
- Iron 1mg6%
- Potassium 174mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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