Chicken Noodle Soup

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There is nothing like a
big bowl of warm
chicken noodle soup
on a cold day. This one
is packed with flavor
and is nice and hearty.

I am a total soup person. I just love soup. Especially when it’s nice and cold outside. Broth based, creamy ones, it does not matter to me. I love them all.

Living in Texas our weather can change at the drop of a hat. This past weekend it was in the twenties and then Wednesday and Thursday almost 80. So if you have a craving for a soup on a chilly day you better act fast before the weather changes again in Texas.

Chicken noodle soup was my favorite when I was a kid. And being a kid I was not picky. Just open up a can of Campbell’s soup and I was happy.

Now that I’m older I want a more grown up soup. One with more veggies and more meat. I don’t want to fill up on just liquid. I need substance.

That’s why my chicken noodle soup is the perfect one if that’s what you crave as well.

I love using rotisserie chicken whenever I can. I’ve explained it all before in past posts, but there is something about shredded chicken that I just love. A rotisserie chicken is perfect for shredding.

Using chicken breast and shredding it or just cutting it up works just as well. Whatever gets you 4 cups of chicken.

First thing is to chop up your celery and onions. Throw them in a pot with your carrots, and oil. I used Juliana carrots because they are small and already cut up so less chopping vegetables for me.

Cook these for 8 minutes and add your minced garlic and cook for another 2 minutes. Add in spices and stir around.

Next add broth, chicken, parsley, and a bay leaf. Zest your lemon and squeeze half of the lemon in the soup. Salt and pepper to taste. Bring to a boil and add noodle snapping into 1 inch pieces. Once the noodles are cooked it’s ready to serve.

Print Recipe

Chicken Noodle Soup

There is nothing like a big bowl of warm chicken noodle soup on a cold day. This one is packed with flavor and is nice and hearty.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Soup

Cuisine: American

Keyword: chicken soup, noddle soup, soup

Servings: 9 cups

Calories: 191kcal

Author: Glitter and Graze

Ingredients

• 4 cups of shredded or chopped chicken
• 1 1/2 cups of chopped celery
• 2 cups jullian or chopped carrots
• 1/2 onion chopped
• 8 cups of chicken broth
• 1 TBSP minced garlic
• 1 TBSP olive oil
• 2 Bay leaves
• 1 Lemon zest plus half lemon juice
• 1/4 cup of fresh parsley
• 1/2 box of angle hair pasta or spagehtti
• 1/2 TSP thyme
• salt and pepper to taste

Instructions

• In a large pot add oil and celery, onions and carrots and cook for 8 minutes over medium high heat
• Add garlic and thyme and cook for another 2 minutes
• Add broth, chicken, bay leaves, parsley, and lemon zest and juice and bring to a boil.
• Add salt and pepper to taste
• Break pasta into inch pieces and add to soup and cook until pasta is done

Nutrition

Nutrition Facts

Chicken Noodle Soup

Amount Per Serving (1 cup)

Calories 191 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 18mg 6%

Sodium 817mg 34%

Potassium 438mg 13%

Total Carbohydrates 25g 8%

Dietary Fiber 2g 8%

Sugars 2g

Protein 9g 18%

Vitamin A 100%

Vitamin C 32.1%

Calcium 4.5%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @GlitterAndGraze or tag #GlitterAndGraze!