Chicken Noodle Soup with Egg Noodles

Name: Chicken Noodle Soup with Egg Noodles
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: 1 (3 1/2) pound chicken, cut into 8 pieces; 4 (16 ounce) cans low-sodium chicken broth; 2 medium carrots, peeled and thinly sliced; 2 stalks celery, sliced; 0.5 cup chopped onion; 1 (8 ounce) package dried egg noodles; 0.5 cup finely chopped fresh parsley; 1 tablespoon freshly squeezed lemon juice; salt and ground black pepper to taste

4.7

(13)

11 Reviews

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Don't have time to make a homemade version of chicken noodle soup with egg noodles? Try this one and you won't regret it!

Submitted by Totally Fit & Fabulous

Updated on November 15, 2024

6

Prep Time:

30 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hr 30 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 medium carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Directions

Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Use tongs to transfer to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.
Remove and discard skin and bones from cooled chicken. Cut meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
Return chicken broth to a simmer. Add carrots, celery, and onion; simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Recipe Tip

To make this one day ahead, prepare through Step 2. Cover the chicken meat and broth separately and refrigerate overnight. The next day, transfer the broth to a pot and bring to a boil. Continue with Step 3.

Nutrition Facts (per serving)

335	Calories
15g	Fat
24g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 335
% Daily Value *
Total Fat 15g	19%
Saturated Fat 4g	21%
Cholesterol 81mg	27%
Sodium 203mg	9%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 26g	51%
Vitamin C 7mg	8%
Calcium 36mg	3%
Iron 2mg	13%
Potassium 312mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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