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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)

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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!

Servings 10

Author Shannon Lyon

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
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 tablespoon Better than Bullion – Chicken (or 2 cubes of chicken bullion)
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

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.
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.
Add minced garlic, garlic salt, garlic powder, onion powder, and dried parsley. Mix well to coat seasonings.
Then add chicken, bullion, and then 12 cups of chicken stock (3 of the 4 quart containers). Mix well.
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.
Add in additional 1 quart of chicken stock. Then add in fresh chopped parsley. Stir well.
Turn heat to low and cover until ready to serve. Enjoy! Tastes great with Lion House Dinner Rolls.
Store extra Chicken Noodle Soup in an airtight container in the fridge or freezer.