Chicken Noodle Soup with Egg Noodles and Vegetables
This version of Chicken Noodle Soup is perfect for those looking for an easy classic, wholesome meal. With egg noodles, tender carrots, potatoes, and shredded chicken, it’s both hearty and comforting. Using fresh chopped parsley as a garnish adds a bright, fresh flavor to the soup. Whether you’re using tetra-pack broth, cubes, or powder, this recipe is adaptable to what you have on hand. Remember to check ingredient labels to avoid unnecessary preservatives and chemicals, keeping your meal as natural as possible. This is a great option for using leftover or rotisserie chicken for a quick yet satisfying meal.
Did You Know?
Egg noodles are a traditional choice for chicken noodle soup, offering a tender yet slightly chewy texture. They cook quickly and absorb the flavors of the broth beautifully. Fresh parsley not only adds color but also provides a good source of vitamins A and C, which are great for boosting your immune system.
Yield:
8 servings
Ingredients
8 cups chicken broth (equivalent to 2 tetra packs or 2 broth cubes dissolved in water)
2 cups egg noodles
2 carrots (sliced)
1 potato (diced)
2 cups shredded cooked chicken (from leftover or rotisserie chicken)
Salt and pepper to taste
Fresh chopped parsley for garnish
Instructions
In a large pot, bring the chicken broth to a boil over medium heat.
Personal Tip: You can mix and match broths—use tetra pack for convenience or broth cubes when you want more control over the flavor.
Add the diced potato and sliced carrots to the pot. Cook for 10 minutes, or until they start to soften.
Personal Tip: For even cooking, dice the potatoes and slice the carrots into similar-sized pieces.
Stir in the egg noodles and cook for another 8-10 minutes, until the noodles are tender.
Personal Tip: Egg noodles cook quickly, so check them frequently to avoid overcooking.
Add the shredded chicken and let it simmer for 3-5 minutes, just until the chicken is warmed through. Season with salt and pepper to taste.
Personal Tip: Add a little extra broth if you want a soupier consistency, as the noodles will absorb some of the liquid.
Serve hot, garnished with fresh chopped parsley.
Personal Tip: A squeeze of lemon juice right before serving enhances the flavors.
Nutritional Information (Per Serving):
Calories: 170, Protein: 12g, Carbohydrates: 24g, Fiber: 2g, Net Carbohydrates: 22g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 480mg, Sugars: 2g, Glycemic Index: Moderate
Kitchen Tips, Great Ideas, How to Save Money
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Use Broth Powder or Cubes for More Control: Broth cubes or powder allow you to adjust the flavor intensity of your soup. This is especially handy if you prefer a stronger broth flavor or need to stretch ingredients. Use 1 cube or 1 tablespoon of powder for every 4 cups of water.
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Cook in Batches for Future Meals: This recipe freezes well. Consider doubling the ingredients and freezing half for a future meal. Portioning the soup into individual servings makes for a quick and easy reheat when you’re in a hurry.
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Save on Vegetables by Buying Frozen: Although this recipe uses fresh vegetables, frozen options are affordable and retain their nutritional value. You can also freeze sliced carrots or diced potatoes in advance for convenience.
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Substitute Different Vegetables: Feel free to substitute carrots and potatoes with other vegetables you have on hand. Zucchini, celery, or even turnips can be great additions.
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Stretch Your Broth: If you’re running low on broth, add an extra cup or two of water and season the soup with herbs like thyme or bay leaves to boost flavor without adding more broth.
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Opt for Whole Wheat Egg Noodles: For a healthier option, consider using whole wheat egg noodles, which offer more fiber and nutrients than regular noodles.
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Use Fresh Herbs for Added Flavor: Fresh parsley or thyme can add a wonderful flavor to this soup. You can also experiment with fresh rosemary or basil for a different flavor profile.
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Buy in Bulk: Purchasing broth, pasta, and vegetables in bulk can help reduce the overall cost of the recipe. Stock up when ingredients are on sale, and store them for future use.
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Use Leftover Broth in Other Recipes: If you don’t need all the broth for this recipe, use the leftover broth in other meals like rice dishes, stews, or as a base for sauces. Broth adds depth of flavor and can be frozen in ice cube trays for later use.
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Add Protein for More Substance: While this recipe uses shredded chicken, you can always add other proteins like tofu or white beans. This turns a light soup into a heartier meal without much extra effort.
Let’s Learn About Different Options for Broths
When it comes to broth, there are several options available: tetra packs, broth cubes, or powder. Each has its pros and cons. Tetra packs often contain 4 cups of broth and are ready to use, making them convenient for busy cooks. However, it’s important to check the labels for added preservatives or sodium. Broth cubes or powder offer more flexibility, as you can control the concentration by dissolving them in water, typically using 1 cube or 1 tablespoon of powder per 4 cups of water. These can be a more economical choice, especially if you're making larger batches of soup. No matter which option you choose, always read the labels to avoid chemicals, additives, or high levels of sodium—this aligns with the goal of keeping your recipes natural and wholesome.