Easy Chicken Noodle Soup

NUTRITIONAL INFORMATION

• Calories: 224kcal

• Carbohydrates: 26g

• Protein: 17g

• Fat: 5g

• Saturated Fat: 1g

• Cholesterol: 59mg

• Sodium: 1324mg

• Potassium: 667mg

• Fiber: 2g

• Sugar: 2g

• Vitamin A: 4130IU

• Vitamin C: 24.8mg

• Calcium: 50mg

• Iron: 1.5mg

RECIPE SOURCE

RECIPE INFORMATION

PREP: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes

YIELD: 8 servings

NOTE

*Or you can do a few sprigs of fresh rosemary.

**I prefer to cook the noodles in a separate pot of boiling water per package instructions, and store them separately from the soup so the leftovers don’t get mushy and dissolved. 

Freezing: Store for up to three months. Leave extra room in the container to allow for expansion of the liquid. Also, chill the soup fully in the fridge before freezing.

Leftovers: This lasts a solid 5 days in the fridge at a minimum, though I can usually keep it for 7 days in the coldest part of the fridge. I recommend storing the noodles separately.

INGREDIENTS

1 tbsp olive oil

1.5 cups chopped celery

1.5 cups chopped carrots

1 cup chopped yellow onion

1/2 tsp salt

1/4 tsp black pepper

10 cups chicken broth (I like Imagine Organic and Swanson brands)

10 sprigs fresh thyme*

3 cups finely chopped chicken breast or thighs seasoned with a pinch of salt and pepper

8 oz pappardelle egg noodles or other desired noodle, cooked**

PREPARATION

Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Cook for 10 minutes until softened.

Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.

Simmer for 10 minutes, then add the chopped chicken and simmer for 3 minutes, until the meat is cooked through.

Taste the broth and make any necessary seasoning adjustments. Depending on the salt content of the broth you use, it may need additional salt.

Serve the soup in bowls with a handful of noodles added to each one. Enjoy!