45m$12.75Chicken Noodle Soup
A classic, simple soup made with tender chicken breast, egg noodles, carrots, celery, onion, and chicken broth. It is easy, comforting, and made with everyday grocery-store ingredients.
- Energy
- 262 calories per serving
- Protein
- 24.2 g per serving
- Carbs
- 27.3 g per serving
- Fat
- 5.8 g per serving
- Sodium
- 1159 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
yellow onion, diced
1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
dried thyme
0.5 Teaspoon
Private Selection® Thyme Leaves Shaker
2%
garlic, minced
2 Teaspoon
Spice World® Fresh Diced Garlic
7%
low-sodium chicken broth
8 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
100%
boneless skinless chicken breast
1 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
22%
celery, sliced
1.5 Cup
Sleeved Celery
38%
egg noodles
6 Ounce
Kroger® Wide Egg Noodles
38%
salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
carrots, sliced
2 Cup
Carrots
83%
fresh parsley, chopped
2 Tablespoon
Parsley
13%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- boneless skinless chicken breast-1 pound
- egg noodles-6 ounces
- low-sodium chicken broth-8 cups
- carrots-2 cups
- celery-1.5 cups
- yellow onion-1 cup
- fresh parsley-2 tablespoons
- olive oil-1 tablespoon
- garlic-2 teaspoons
- salt-1 teaspoon
- dried thyme-0.5 teaspoons
- black pepper-0.5 teaspoons
Dice the onion, slice the carrots and celery, mince the garlic, chop the parsley, and pat the chicken dry.
Keep raw chicken separate from the prepared vegetables, and wash hands, the cutting board, and utensils after contact with raw chicken.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and black pepper, then cook for 5 minutes until the vegetables are slightly softened.
Stir in the garlic and dried thyme, then cook for 30 seconds until fragrant. Add the chicken broth and chicken breast.
Use clean utensils after adding raw chicken to avoid cross-contaminating cooked or ready-to-eat ingredients.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and simmer for 15 to 20 minutes until the chicken reaches 165°F.
Cook chicken to an internal temperature of 165°F as measured with an instant-read thermometer.
Transfer the chicken to a cutting board. Add the egg noodles to the pot and simmer for 6 to 8 minutes until the noodles are tender.
Use tongs when transferring the hot chicken to reduce the risk of burns.
Shred the chicken with two forks, then return it to the pot. Stir in the parsley and simmer for 1 minute until the chicken is heated through.
Taste the soup, then serve hot with the chicken, noodles, and vegetables evenly portioned.
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