Super Easy Chicken Noodle Soup
This chicken noodle soup is an easy dinner that will take you from the stove to the table quickly. Precooked chicken such as rotisserie chicken makes this meal come together even faster. Chicken noodle soup is also a great learning food for picky eaters with simple, classic ingredients.
Ingredients
- 2 tablespoons olive oil
- 2 large carrots diced small
- 3 stalks celery diced small
- 1 cup sweet onion diced small, roughly one medium or half of an extra large onion
- 1 teaspoon thyme dried
- 1 teaspoon minced garlic use 1/2 teaspoon if using garlic powder
- 1 teaspoon fresh ginger if using powdered ginger use 1/2 teaspoon
- 4 tablespoons water
- 8 ounces egg noodles This is usually about half of the packs I find at the grocery
- 4 cups chicken broth I prefer low sodium, 4 cups is one carton of chicken broth or 32 ounces.
- 2 cups cooked chicken Save time and use rotisserie chicken, cube or shred.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add olive oil to a large soup pot and let it heat warm up. Add carrots, celery, and onion to the pan and let soften for a minute or two. Add thyme, garlic, ginger and water to the vegetables. Let everything cook and soften for 3-4 minutes.
- Fill a separate pot with water and a and pinch of salt. Bring to a boil. Add egg noodles and cook according to the package, usually about 8-10 minutes. Drain noodles to add to soup.
- Add broth, cooked chicken, and water to a large soup pot. Bring the entire pot to a boil.
- Add cooked noodles to the soup pot. Sprinkle with salt and pepper, then taste. Add more if needed. Then serve and enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 33g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 853mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4162IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg