There’s something timeless about a steaming bowl of homemade chicken noodle soup. Tender chicken, soft noodles and bright vegetables in a clear, savory broth bring instant comfort whether you’re under the weather or simply craving something wholesome.
I prefer cooking with what I already have in the fridge and pantry instead of making an extra trip to the store. For this batch I used leftover rotisserie chicken, low-sodium fat-free chicken broth, and pantry pasta and vegetables: wide egg noodles, carrots, onion, celery and a few asparagus tips. One of the great things about chicken noodle soup is its flexibility — any pasta and vegetables you have on hand will work, which makes it ideal for using up leftovers.
This recipe yields a light, flavorful broth and keeps the vegetables slightly crisp-tender. Serve the soup with crusty bread, biscuits, or whatever you have available for a simple, satisfying meal.
Chicken noodle soup is easy to make, comforting and versatile. You don’t have to wait until you’re sick to enjoy it — make a pot any time you want a warm, nourishing dinner.
Recipe
Chicken Noodle Soup
Ingredients
- 1 cup wide egg noodles
- 4 cups chicken broth or chicken stock I use low sodium
- 1/2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon poultry seasoning
- 2 stalks celery chopped
- 1/2 small onion chopped
- 1 clove garlic minced
- 1 medium carrot peeled and sliced
- 1 cup cooked shredded chicken
Instructions
-
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook about 8 minutes, or until tender. Drain and rinse the noodles with cold water to stop cooking.
-
In a large saucepan, combine the chicken broth, salt, cracked black pepper and poultry seasoning. Bring to a boil, then stir in the celery, onion, garlic and carrots. Reduce the heat, cover and simmer for about 15 minutes, until the vegetables are tender. Stir in the cooked noodles and shredded chicken, cover and simmer for another 10–15 minutes to warm through and let flavors meld.
Nutrition