Easy Homemade Chicken Noodle Soup
Is there anything more comforting than homemade chicken noodle soup? Egg noodles, juicy chicken, vegetables, garlic, and herbs all come together quickly in a hearty broth with just a hint of lemon. Perfect for those cold winter nights.
Servings:4 servings
Ingredients
- 12 ounces extra wide egg noodles
- 1 teaspoon olive oil
- 3 cups diced or shredded chicken, about 2 medium chicken breasts
- 2 tablespoons butter
- 1 white or yellow onion, diced
- 3 teaspoons minced garlic
- 3 stalks of celery, chopped
- 3 large carrots, peeled and chopped
- 4 cups chicken broth
- 2 cups water
- juice of 1 lemon
- 1-2 teaspoons salt, to taste
- ½ teaspoon cracked black pepper, or to taste
- 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon Herbs de Provence or Italian herb blend
- 1 cup frozen peas
Instructions
- Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
- In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Saute for 3-4 minutes.
- Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
- Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
- Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.
Notes
Make it creamy: make this soup rich and creamy by stirring 1 cup heavy cream in with the chicken and noodles.
Nutrition
Calories: 502 kcal, Carbohydrates: 75 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 103 mg, Sodium: 1539 mg, Potassium: 767 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 8043 IU, Vitamin C: 37 mg, Calcium: 95 mg, Iron: 3 mg