Fast and Flavorful Chicken Noodle Soup Recipe | Yummly
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Fast and Flavorful Chicken Noodle Soup

YUMMLY
13Ingredients
50Minutes
340Calories
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Fast and Flavorful Chicken Noodle Soup

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Description

There’s nothing better than a bowl of homemade chicken noodle soup, and this recipe delivers with a rich broth, juicy meat, plenty of veggies, and comforting egg noodles — in less than an hour! Browning bone-in chicken breasts helps build a flavorful broth, while fresh thyme and a touch of lemon zest brighten the home-cooked flavor. If you are using one large chicken breast (some can weigh up to 1 ½ pounds), cut it in half crosswise for quicker cooking. The recipe, which makes 2 quarts, is a Yummly original created by Ivy Manning.

Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 lb. bone-in, skin-on chicken breasts (2 small or 1 large chicken breast; cut in half if large)
  • 1/2 tsp. salt (plus more to taste)
  • 1/2 tsp. black pepper (plus more to taste)
  • 1 Tbsp. extra virgin olive oil
  • 1/2 small onion (finely chopped)
  • 4 celery stalks (medium, sliced about 1/2 inch thick)
  • 2 large carrots (peeled, halved lengthwise, and sliced about 1/2 inch thick)
  • 1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
  • 6 cups reduced sodium chicken broth (or up to 7 cups)
  • 1 bay leaf
  • 2 cups egg noodles (dried, 4 oz.)
  • 1 tsp. lemon zest (finely grated)
  • 1 Tbsp. finely chopped fresh parsley
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    Directions

    1. Season chicken all over with 1/2 tsp. each salt and pepper. Heat olive oil over medium-high heat in a Dutch oven or other 5- to 6-qt. pot until shimmering. Add chicken skin-side down. Cook without moving the chicken until the skin is browned, about 2 minutes. Flip chicken over and cook until browned, about 2 minutes. Transfer chicken to a plate and set aside.
    2. Add onion, celery, carrots, and thyme to the pot and cook, stirring frequently, until onion is translucent, about 5 minutes.
    3. Add 6 cups broth, the chicken, any accumulated juices on the plate, and bay leaf to the pot and bring to a simmer. Cover, reduce heat, and simmer until chicken is no longer pink in center (an instant-read thermometer should register 160°F), about 15 minutes.
    4. Transfer chicken to a cutting board and use a fork to remove the skin and bones; discard. Cut meat into bite-size pieces and set aside.
    5. Add noodles to the soup pot, increase heat to high, and boil uncovered, stirring occasionally, until noodles are tender, about 7 minutes. Return chicken to the pot and stir to combine. Discard bay leaf. Stir in lemon zest and adjust seasoning to taste with salt and pepper. Add a little more broth if you’d like a soupier texture. Ladle soup into bowls and sprinkle with parsley.
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    NutritionView More

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    340Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories340Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol125mg42%
    Sodium1370mg57%
    Potassium1150mg33%
    Protein43g84%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A130%
    Vitamin C10%
    Calcium8%
    Iron6%

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

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