Dinner · Lunch · Chicken

Chicken Noodle Soup

A comforting pot of soup with tender chicken, carrots and egg noodles.

⏱ 50 min (15 min prep, 35 min cooking) 🍽 Serves 6 · about 1 3/4 cups freezer friendlykid friendlybudgetleftovers
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ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Soup

  • 2 tbsp Butter, salted
  • 1 Yellow onion, chopped
  • 3 Carrots, sliced
  • 3 stalk Celery, sliced
  • 2 clove Garlic, minced
  • 8 cup Chicken broth
  • 1½ lb Chicken thighs, boneless skinless, or breasts
  • 1 tsp Dried thyme
  • 1 leaf Bay leaves
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 3 cup Egg noodles
  • 2 tbsp Fresh parsley, chopped

Make it yourself

Make the butter yourself → Make the chicken stock yourself → Make the egg noodles yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, ladle.

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook 6 to 8 minutes, until softened. Add the garlic and cook 1 minute.
  2. Add the broth, chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then lower the heat and simmer 15 to 20 minutes, until the chicken reaches 165°F.
  3. Lift out the chicken, shred it with two forks and return it to the pot. Remove the bay leaf.
  4. Bring the soup back to a boil, add the noodles and cook until tender, 6 to 8 minutes. Stir in the parsley and taste for salt.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMake the soup base (without noodles) up to 4 days ahead. Reheat to a boil and cook the noodles in it just before serving, so they do not go mushy.
❄️ FreezerFreeze the soup without noodles for 2 to 3 months for best quality. Add fresh noodles when reheating.
↺ LeftoversPack hot soup in a preheated insulated food jar for school lunch: fill the jar with boiling water for a few minutes, empty it, then add soup heated to 165°F.
🧒 With kidsUse small noodles or broken spaghetti for little spoons.
Dairy-free swapUse olive oil instead of butter.
Gluten-free swapUse rice or gluten-free noodles and gluten-free broth.
Meatless swapUse vegetable broth and 2 cans drained white beans in place of the chicken.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Salted vs. unsalted butter Stock vs. broth Chicken breasts vs. thighs Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub