Homemade Chicken Noodle Soup Recipe
Chicken Noodle Soup with tender carrots, celery, herbs, and egg noodles in a savory broth, cozy, kid friendly, and perfect for make ahead meals.
Servings: 8
Ingredients
- 1 tablespoon unsalted butter
- 1 cup thinly sliced carrots
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 4 (14.5-ounce) cans full-sodium chicken broth
- 1 (14.5-ounce) can vegetable broth
- 2 chicken breasts, seasoned to taste, cooked and chopped
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper, to taste
- 1½ cups medium egg noodles
Instructions
- Melt butter in a large pot over medium heat. Add carrots and celery and cook, stirring, until just tender, about 5 minutes. Add garlic and cook for 1 minute more.
- Add broths, chopped chicken, basil, oregano, salt, and pepper to taste and bring to a boil.
- Reduce heat to a simmer, add egg noodles, and simmer for 20 minutes. Serve warm.
Video
Notes
Slow cooker directions. Combine all ingredients except the noodles in the slow cooker. Cover and cook on low for 6–7 hours or on high for 2–3 hours. Add noodles and cook an additional 30–40 minutes on low or 20 minutes on high, or until the noodles are tender.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 7g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 86mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2770IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg