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Hearty Chicken Noodle Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup corn
  • 6-8 cups low-sodium chicken broth
  • 2 cups of cooked and shredded chicken
  • 3 cups egg noodles)
  • ½ teaspoon dry basil
  • ½ teaspoon dry oregano
  • ½ teaspoon dry thyme
  • salt & pepper
  • 1 bay leaf
  • 2 sage leaves
  • ¼ teaspoon garlic powder

Method
 

  1. Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.
  2. Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.
  3. Bring to a simmer, then reduce heat and simmer for 20-25 minutes before serving.

    Crockpot Version 

    I like to take a whole chicken, season with butter, salt and pepper and I’ll add in the veggies and cook in the crockpot for 4-5 hours until done. When it’s done I’ll take the chicken out, shred it and add in 2 cups of the chicken, remaining seasonings and the broth and cook for another hour. I’ll then add the noodles and cook til done (about 20 minutes).