Chicken Noodle Soup with Egg Noodles
Cozy, comforting, and ready in less than 30 minutes!
Servings: 4
Calories: 496kcal
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 3 medium carrots peeled and chopped
- 2 ribs celery chopped
- 1/2 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 8 cups chicken broth low-sodium preferred
- 2-3 cups shredded or chopped chicken such as from a rotisserie chicken
- 8 ounces egg noodles
- 1 Tablespoon lemon juice from about 1/2 medium lemon
- 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
- 1/4 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
Instructions
- Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
- Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
- Stir in broth and increase heat to bring liquid to a boil. Add the shredded chicken and egg noodles.
- Reduce heat to medium and cook for 8-10 minutes, or just shy of the noodles’ package directions, stirring occasionally.
- When egg noodles are tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!
Notes
- For More Concentrated Chicken Flavor: Add 1-2 teaspoons chicken base Better than Bouillon for more intense flavor in the broth. Mix into the boiling broth before adding the chicken. You can also use the base plus water in place of broth entirely; follow package directions for the correct ratio.
- More Herbs: Sprinkle in some extra thyme while cooking, or as a garnish at the end. Or include 1-2 bay leaves while the soup simmers, remembering to remove them prior to serving.
- If not serving immediately, or if anticipating leftovers, consider cooking the egg noodles separately and adding them to individual servings, so they don’t soak up excess broth and become soggy. In this case, you can simply simmer the liquid with the shredded chicken for about 5 minutes before adding the lemon juice, parsley, salt, and pepper; this is only to meld and enhance the flavors.
Nutrition
Calories: 496kcal | Carbohydrates: 53g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 408mg | Potassium: 896mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7813IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg