30 Minute Chicken Noodle Soup
This comforting and easy homemade chicken noodle soup comes together in about 30 minutes and makes for a warm, filling dinner.
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Servings:
Calories: 335kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion (finely chopped)
- 3 carrots (peeled and sliced)
- 3 sticks celery (sliced)
- 3 cloves garlic (minced)
- 2 cups chopped cooked chicken
- 15 oz. diced tomatoes (drained)
- 6-8 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried basil
- 6 ounces egg noodles (store bought or homemade)
- Handful of greens (spinach or kale both work well)
- Salt and pepper (to taste)
Instructions
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrots, and celery and saute until starting to soften, about 5 minutes. Stir in the garlic and saute until fragrant, about 1 minute.
- Add the chicken, tomatoes, broth, bay leaves, and basil. Bring the mixture to a boil.
- Stir in the egg noodles, return to a boil, and cook according to package directions, or until the pasta is tender. Stir in the greens and continue to cook for 1-2 minutes or until the greens are wilted. Remove the bay leaf, taste, and season with salt and pepper as needed.
Notes
- I prefer straight, medium cut egg noodles for this recipe, but feel free to substitute with curly egg noodles if you prefer.
- To freeze, stop cooking the soup after step 2. Remove the bay leaf. Allow to cool completely then freeze. When ready to eat, place the soup (still frozen or thawed) in a large heavy bottomed pot and heat, bringing back to a boil. Add your egg noodles and follow the remaining directions.
Nutrition
Calories: 335kcal | Carbohydrates: 37g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 188mg | Potassium: 842mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6359IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 3mg
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