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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.