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–+ servings
large pot of homemade chicken noodle soup with parsley, bay leaves, and sliced lemons
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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.
Course Soup
Cuisine American
Keyword chicken soup, noddle soup, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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 5 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 and remove from heat

Video

Notes

  • Cut the onions and celery thin so they cook faster. If you rather have crunchy veggies you can either cut bigger chunks or not cook them as long
  • Be sure and put the noodles in only after it has began to boil and turn off the heat as soon as the noddles are cooked. If cooked too long the noodles will get too soggy
  • If you are wanting to freeze this soup for later don't add the noddles to the soup. Once ready to eat defrost in the refrigerator and after heating add cooked noodles.

Nutrition

Serving: 1cup | Calories: 191kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 817mg | Potassium: 438mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5000IU | Vitamin C: 26.5mg | Calcium: 45mg | Iron: 1.3mg