Easy Homemade Chicken Noodle Soup with Egg Noodles
This easy homemade chicken noodle soup with egg noodles is simple, comforting, and delicious.
Equipment
- large pot
Ingredients
- 8-10 cups chicken broth
- ½ cup carrots peeled and diced
- ½ cup celery diced
- ¾ cup frozen peas
- 5 oz egg noodles
- 2 cups cooked chicken chopped or shredded (approximately 10 oz cooked)
- ¼ teaspoon salt
- 1 pinch black pepper
Instructions
- Add broth to large pot and bring to a boil.
- Add carrots and celery, bring to a boil (if not already), reduce heat, and simmer uncovered ~8-10 minutes or until veggies are soft.
- Add egg noodles and cook ~ 5-7 minutes, stirring occasionally, or until noodles are almost done.
- Add chicken and peas. Cook ~ 3-5 minutes or until hot.
- Add salt to taste. Happy Eating! Beckie
Notes
Soups are versatile. Throw in what you want or are trying to get rid of from your fridge. I love a little fresh tomato, cilantro, and avocado in my chicken soup 🙂 Is your chicken not cooked yet? No problem. Dice it up and throw it in uncooked. Just make sure it's cooked long enough before eating. It shouldn't take long to cook (less than 5 minutes) if it's chopped.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!