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This Easy Chicken Noodle Soup is flavorful & easy to put together -the secret to the flavor is sautéing the veggies in butter. You’ll love it!
When the weather starts getting colder, I love making soup and rolls. This Easy Chicken Noodle soup is a comfort food my kids love, especially served with my Lion House Rolls.
I also love to make this soup for my family when someone is sick or for neighbors that are sick – it’s easy to make a big pot for your family then ladel some into a jar or tupperware container for friends. Make a loaf of this easy bread and you’ve got a great meal for sick friends.
If you or a loved one are sick, studies have shown that chicken soup is a natural decongestant. Chicken broth helps to reduce the inflammation that contributes to runny nose, sneezing, and coughs. Chicken broth also has lots of carnosine which is anti-inflammatory. And the chicken in the soup contains an amino acid called cysteine that breaks apart the mucus and has anti-viral effects.
So next time you are sick, or a neighbor is sick, make a big pot of this soup for your family and share a little. Here’s all you’ll need:
- Chicken Broth
- Egg Noodles
- Butter
- Veggies (carrots, onions, celery)
- Chicken
- Dried Seasonings (garlic, onion, dried parsley
- Fresh Seasonings (fresh garlic, fresh parsley)
Easy Chicken Noodle Soup
This Easy Chicken Noodle Soup is flavorful & easy to put together -the secret to the flavor is sautéing the veggies in butter. You'll love it!
Ingredients
- 1/2 cup butter, unsalted (1 stick)
- 1 yellow onion, diced
- 1 cup water
- 2 carrots, chopped (about 2 cups)
- 2 stalks celery, chopped (about 2 cups)
- 2 teaspoons garlic, minced
- 2 teaspoons garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 16 cups chicken stock or broth (4 quart containers)
- 1 package egg noodles (16-20 oz)
- 3 cups cooked chicken, chopped (about 3 chicken breasts) (rotisserie chicken works well, or pan sear the chicken breasts)
- 1/4 cup fresh parsley, diced
Instructions
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To a large pot over medium-high heat, add butter. Once melted, add diced onions and 1 cup water. Cover and sauté until onions are cooked through and soft, about 5 minutes.
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Once onions are soft, add chopped carrots. Cover and cook 3 minutes, then add chopped celery. Cover again and cook for 3 more minutes until all veggies are slightly soft.
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Add minced garlic, garlic salt, garlic powder, onion powder, and dried parsley. Mix well to coat seasonings.
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Then add chicken, then 12 cups of chicken stock (3 of the 4 quart containers). Mix well.
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Continuing over medium-high heat, add package of noodles. Cover pot and cook 10-15 minutes until noodles are just barely cooked. You don't want to overcook them.
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Add in additional 1 quart of chicken stock. Then add in fresh chopped parsley. Stir well.
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Turn heat to low and cover until ready to serve. Enjoy! Tastes great with Lion House Dinner Rolls.
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Store extra Chicken Noodle Soup in an airtight container in the fridge or freezer.
Hope you love this Easy Chicken Noodle Soup! Be sure to tag me @plumstreetcollective if you make it!
Happy cooking!
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