Homemade Chicken Noodle Soup
Creamy homemade chicken noodle soup is the classic comfort food that makes you feel good all over!
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp parsley flakes
Soup Stock
- 2 cups low sodium chicken broth
- 3 celery ribs with leaves (diced, about 2 cups)
- 3 carrots (peeled and sliced, about 2 cups)
- 1 cup yellow onion (diced)
- ¼ tsp thyme
- ½ tsp onion powder
- 2 tsp garlic (minced)
- ½ tsp salt
- 1 tsp ground black pepper (use 1/2 teaspoon if you don’t love black pepper)
- 8 cups water
- 2 cans cream of mushroom or chicken soup
- 16 oz fresh frozen egg noodles
Instructions
Chicken
- Season chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of oil. Heat the remaining oil and butter in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, 5-6 minutes per side. Remove chicken.
- Chop chicken breast into 3/4 cubes and transfer to a plate, tent with foil, and set aside.
Soup Stock
- In the same pan or pot add carrots, celery (include leaves), and onion. Cook for 5-8 minutes until they start to become soft.
- Transfer vegetable mixture to a large pot. Add water, chicken broth, cream of chicken or cream of mushroom soup, thyme, minced garlic, salt, ground black pepper and bring to a boil.
- Lower heat to medium and add chopped chicken.
- Separate egg noodles and add to pot. Cook on medium for 15 minutes.
Notes
- You can add more water if you think the flavor is too strong. Add 1 cup at a time so you don’t dilute it too much.
- You can use a rotisserie chicken. Just shred or chop it and use about 2 cups.
Nutrition
Calories: 241kcalCarbohydrates: 24.9gProtein: 10.2gFat: 11.3gSaturated Fat: 2.8gCholesterol: 34mgSodium: 874mgFiber: 2.3gSugar: 3.8gVitamin D: 5µgCalcium: 4mgIron: 10mg
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