Easy Chicken Noodle Soup
This easy chicken noodle soup is loaded with white meat, spices, veggies, and noodles. It's so hearty and delicious and makes the best leftovers!
Servings: 6
Calories: 184kcal
Ingredients
- 2 cups cooked chicken *Check Notes*
- 1 cup noodles I used fideo cut spaghetti
- 8 cups water *Check Notes*
- 2 tablespoons better than bouillon
- 1 onion finely diced
- 1 cup celery finely sliced
- 1 cup carrots sliced
- 4 garlic cloves finely minced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon turmeric optional
- 2 tablespoons olive oil
- salt to taste
Instructions
- Heat oil over medium heat in a large pot.
- Add the onions, carrots, and celery and cook for 3-4 minutes while stirring occasionally. Add more oil if needed. Stir in the fresh garlic, better than bouillon, garlic powder, onion powder, Italian seasoning, and turmeric powder. Cook for 30 seconds.
- Pour in the water and bring to a boil. Once it comes to a boil, let it cook for 10 minutes. Once the 10 minutes are up, add the noodles and chicken. Cook for 6 minutes or until the noodles are al dente. Season generously with salt and enjoy!
Notes
- If you can't find better than bouillon chicken paste, use 8 cups of chicken stock or chicken broth instead.
- Only use water, if you add 2 tablespoons of better than bouillon. If you don't add better than bouillon, use chicken stock or chicken broth!
- To save yourself some time, use store-bought rotisserie chicken breast. Make sure to remove the skin and cube up the chicken using a sharp knife.
Nutrition
Calories: 184kcal | Carbohydrates: 14g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 82mg | Potassium: 304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3665IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg