Easy Chicken Noodle Soup (25-Minute Recipe) + Video
Make my Easy Chicken Noodle Soup Recipe in just 25 minutes. This homestyle soup is bursting with tender chunks of chicken and veggies.
Ingredients
- 2 tablespoons unsalted butter
- 4 carrots sliced
- 2 celery ribs sliced
- 8 cups low sodium chicken stock or 8 cups water and 4 tablespoon chicken base
- 1 pound uncooked boneless skinless chicken breasts cut into bite size pieces
- 8 ounce bag extra broad egg noodles
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a large (8 quart) saucepan over medium-high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
- Add chicken stock and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
- Add parsley and pepper. Stir and serve!
Video
Notes
This is a great soup to make ahead and freeze. Let the soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.
The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator overnight. Bring to a boil add egg noodles and cook until al dente.
Nutrition
Serving: 1 | Calories: 250cal | Carbohydrates: 26g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 165mg | Sugar: 2g | Fiber: 2g | Calcium: 35mg | Iron: 1mg