Description
This Easy Chicken Noodle Soup is the ultimate comfort food, blending savory flavors and tender chicken for a soul-soothing meal. Designed for busy families who crave a homemade touch without the long wait, this recipe uses pantry staples like aromatic herbs, soy sauce, and a hint of lemon to elevate the broth. It is light, hydrating, and perfectly balanced, making it a reliable crowd-pleaser that fits seamlessly into any weekly meal rotation.
Ingredients
2 lbs bone-in chicken breast or thighs
2 tablespoons unsalted butter
1 yellow onion, diced
1/2 cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1 teaspoon soy sauce
1 teaspoon hot sauce
1 teaspoon lemon juice
8 cups vegetable or chicken stock
8 oz egg noodles
Instructions
In a large pot, melt the butter over medium heat and sauté the onion, carrots, and celery until soft.
Add the minced garlic and cook for another minute until fragrant.
Stir in the dried herbs, mustard powder, salt, pepper, and turmeric.
Add the chicken and stock, covering the pot to simmer until the chicken is cooked through.
Remove the chicken, shred the meat, and return it to the pot.
Stir in the soy sauce, hot sauce, and lemon juice.
Separately, boil the egg noodles in salted water until al dente, drain, and add to the soup bowls before ladling the hot soup over them.
Notes
Cooking the noodles separately prevents them from becoming mushy if you have leftovers. Store leftover soup and noodles in separate airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg