Classic Chicken Noodle Soup

This Classic Chicken Noodle Soup is a delicious recipe that is bright and healthy! It’s great for when you want a comforting meal.

Having a good go-to chicken noodle soup recipe is always a good idea! It’s one of those universally loved recipes. When you are feeling sick, chicken noodle soup. When you want to comfort someone, chicken noodle soup. When you aren’t sure what to eat, chicken noodle soup. It’s just one of those recipes that you want to have handy. Luckily for you, this one is super simple to make with just a few pantry staples!

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Bright, Flavorful Chicken Noodle Soup

I’ve had my fair share of bland chicken noodle soups. That’s why I put this recipe together! I have made this soup for BMW and myself lots of times, for my dad when he was recovering from surgery and on occasion for my family when I am back home for a few days.

It’s a recipe that everyone loves and it’s healthy and filling. So that’s a win-win in my book! It’s easy to double or even triple this recipe if you’re feeding a crowd. Just be sure that you have a huge pot, or a few regular sized ones, on hand.

The fresh garlic and lemon juice and zest in this recipe are what take it up a notch. Without them, and some salt, the soup would fall flat. I definitely suggest using fresh garlic and not the paste or jarred stuff. There is a big difference in flavor, especially in a recipe like this one with such simple ingredients.

 

 

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Classic Chicken Noodle Soup

Makes 6 servings

 

Ingredients:

1 chicken breast, about 16-20 ounces

64 ounces chicken broth

1/3 lb egg noodles

2 large carrots, chopped

2 large stalks of celery, chopped

1 white onion, chopped

3 garlic cloves, minced or pressed

1 tablespoon olive oil

1 lemon, juice and zest

1 teaspoon salt + more to taste

 

Directions: 

  1. Sauté chopped onion with olive oil and salt, until translucent, about 5-6 minutes over medium high heat in a large pot.
  2. Add garlic and stir until fragrant, about 30-60 seconds.
  3. Add celery and carrots and sauté 2-3 minutes.
  4. Add broth and chicken breast to pot, cover, and bring to a boil. Cook until chicken reaches an internal temperature of 165 degrees, about 10-12 minutes.
  5. Remove chicken breast. Shred chicken and return to pot.
  6. Add noodles and cook until al dente, about 6-7 minutes more.
  7. Remove from heat and add lemon juice and zest. Taste and add more salt if needed.
  8.  Serve hot!

 

                                     

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Natalie Paramore

The places I go, the things I do and what I eat.

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