Chicken Noodle Soup for the Soul

Chicken Noodle Soup for the Soul
  • Dr. Taylor Wallace
  • August 24, 2021


Chicken Noodle Soup for the Soul

Craving a simmering, warm bowl of hearty soup in the wintertime? Try this easy chicken noodle soup that comes together in less than 1 hour. If you're not a huge fan of black pepper, try substituting 1 teaspoon of dried thyme instead.
FOOD FACT: No-yolk egg noodles really make this dish easy to store because they won’t become soggy. This is a high-sodium dish, but it also contains a significant amount of potassium, which can balance out the harmful effects of sodium from a blood pressure perspective.
Course Soup
Cuisine American
Servings 6
Calories 426 kcal


  • 3 tablespoons vegetable oil, divided in half
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 2 teaspoons dried parsley flakes
  • 4 to 5 cubed cooked chicken breasts
  • 2 teaspoons black pepper
  • 64 ounces chicken broth
  • 1 chicken bouillon cube
  • 1 cup water
  • 1 12-ounce package no-yolk egg noodles


  • Sauté the celery, carrots, onions, and parsley flakes in 1½ tablespoons of vegetable oil. Separately sauté the chicken breasts in the remaining 1½ tablespoons of vegetable oil. Add the chicken (plus the broth leftover in the pan) and vegetables to a large pot and then add the remaining ingredients. Bring to a medium boil and cook for 30 minutes. Stir in the egg noodles. Cook an additional 5 to 7 minutes or until the noodles are tender or of desired consistency.


Allergens: Egg


Calories: 426kcalCarbohydrates: 46gProtein: 30gFat: 13gSaturated Fat: 2gSodium: 517mgPotassium: 483mgFiber: 3gCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was!

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