Chicken Noodle Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken noodle soup is a homemade classic with tender chicken, egg noodles, and aromatic vegetables in a savory broth. Satisfying and comforting, it's perfect for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ teaspoons kosher salt (divided, plus more for pasta water)
- 1 12-ounce bag egg noodles* ((I used extra-wide))
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 1 large white onion (diced (about 2 cups))
- 4 medium carrots (diced (about 2 cups))
- 3 celery stalks (diced (about 1 cup))
- ½ teaspoon ground black pepper (plus more to taste)
- 4 thyme sprigs
- 3 garlic cloves (minced (about 1 tablespoon))
- 1 tablespoon minced ginger (about 1, 1-inch piece)
- 2 quarts 8 cups low-sodium chicken broth or stock
- 6 boneless (skinless chicken thighs or breasts (use thighs for a richer flavor))
- 2 tablespoons lemon juice (from about 1 small lemon)
- Chopped fresh parsley or thyme (for serving)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2020mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1840mg
- Calcium
- 141mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2020MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.