Chicken Noodle Soup
This classic chicken noodle soup is just perfect on cold and rainy days! It is packed with nutritious ingredients, has the best flavor, and is super warming. Plus, it is super simple to make!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Soup
Cuisine: American
Keyword: chicken noodle soup, chicken soup, homemade chicken noodle soup
Servings: 6 servings
Calories: 254kcal
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 1 ½ pound chicken drumsticks
- 3 carrots peeled and sliced
- ½ pound potatoes peeled and diced
- 3 celery stalks diced
- ½ leek cut in half, sliced
- 8 cups chicken or vegetable broth more if needed
- 2 bay leaves
- 5 ounces egg noodles
- salt and pepper
- chopped parsley
First, preheat some olive oil in a large pot over medium-high heat. Then sauté the diced onion until it starts to turn translucent. Add the chicken drumsticks and sauté until they start to brown.
1 tablespoon extra virgin olive oil, 1 yellow onion, 1 ½ pound chicken drumsticks
Next, add all vegetables, chicken broth, and bay leaves to the same pot. Cover the pot and bring the soup to a boil. Then lower the heat and let the soup simmer for 20 minutes.
3 carrots, ½ pound potatoes, 3 celery stalks, ½ leek, 8 cups chicken or vegetable broth, 2 bay leaves
Now take out the chicken drumsticks and add the noodles. While the noodles cook, separate the meat from bones and skin. Then shred the meat. Let the noodles cook according to package instructions.
5 ounces egg noodles
Add the shredded chicken back. Take out the bay leaves. Season the soup with salt and pepper. Garnish with parsley and enjoy!
salt and pepper, chopped parsley
Serving: 1serving | Calories: 254kcal | Carbohydrates: 21g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 1309mg | Potassium: 528mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5272IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg