Quick and Easy Chicken Noodle Soup
A simple, comforting shortcut soup for when you don't have time to make it from scratch.
Ingredients
- 1 tablespoon butter (14 g)
- Olive oil — 1 tbsp Dairy-free; slightly different flavor
- 1/2 cup chopped onion (80 g)
- 1/2 cup chopped celery (60 g)
- 4 (14.5-ounce) cans chicken broth (1,644 g)
- 1 (14.5-ounce) can vegetable broth (411 g)
- 1/2 pound chopped cooked chicken breast (227 g)
- 1 1/2 cups egg noodles (105 g)
- Rotini pasta — 1:1 Holds shape better in leftovers; similar calories
- Wide rice noodles — 1:1 Gluten-free; cook separately to avoid starch clouding broth
- 1 cup sliced carrots (128 g)
- 1/2 teaspoon dried basil (1 g)
- 1/2 teaspoon dried oregano (1 g)
- Salt and ground black pepper to taste
Steps
- Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.
- Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Serve and enjoy!
Nutrition Facts
- Calories 162
- Fat 6 g
- Sat. Fat 2 g
- Cholesterol 46 mg
- Sodium 1,357 mg
- Carbs 12 g
- Fiber 2 g
- Sugars 4 g
- Protein 13 g
- Vitamin C 2 mg
- Calcium 31 mg
- Iron 1 mg
- Potassium 174 mg
Nutrition from source
Weight Estimates
- Uncooked ~2,671 g
- Cooked ~2,350 g
- Per Serving ~392 g
Conservative 12% reduction for steam evaporation over ~25 min stovetop cooking.
Source: allrecipes.com · By Eileen
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