Easy Chicken Noodle Soup
It tastes like it cooked all day, but this Easy Chicken Noodle Soup comes together in a flash
Servings: 6 servings
Ingredients
- 1 tbsp avocado oil
- 1 onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 3/4 tsp dried thyme
- 10 cups chicken broth
- 16 oz frozen egg noodles
- 1 rotisserie chicken, meat removed
- Juice from 1/2 a lemon
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Season with salt, pepper, and dried thyme. Saute until the vegetables are soft and the onion is translucent about 5-7 minutes.
- Add the broth and bring it to a boil. Stir in the frozen egg noodles and cook for about 20 minutes, until the noodles are cooked to your desired tenderness. Stir in the chicken and cook until heated through.
- Stir in the lemon juice. Check for seasoning and adjust accordingly. Serve and enjoy!
Notes
- Additional vegetables would be great in this. Add while you’re boiling the noodles.
- We love Reames egg noodles for this recipe.
- If you prefer to cook your own chicken, you can add it while the noodles are cooking. When the chicken is cooked, remove it from the pot, shred, and stir it back in.
- Be sure to taste and adjust your seasoning before serving. Store-bought chicken broth contains varying amounts of seasoning, so it’s best to taste it to make sure everything is seasoned properly.
- Chop the onions, carrots, and celery ahead of time and store in the refrigerator until you’re ready to use.
Nutrition
Calories: 541kcal | Carbohydrates: 61g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 167mg | Sodium: 1854mg | Potassium: 432mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5245IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
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