Easy Chicken Broth Noodle Soup Tastes Like Campbells
Warm up with a bowl of comforting nostalgia by making this Easy Chicken Broth Noodle Soup that tastes just like Campbell’s, but even better! This quick and satisfying recipe combines tender shredded chicken, egg noodles, and a medley of diced carrots, celery, and onions, all simmered in a rich, homemade-flavored broth infused with garlic and a hint of turmeric for a golden glow. Perfect for busy weeknights, this 45-minute recipe delivers the same cozy, savory taste you grew up loving, with the added bonus of fresh and wholesome ingredients. Serve it piping hot, optionally topped with chopped parsley, for a heartwarming meal that’s sure to please the whole family. Perfect for anyone craving classic chicken noodle soup, it’s an effortless way to recreate a timeless favorite at home!
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) Chicken breast (boneless, skinless)
- 8 cups Chicken broth (low sodium)
- 2 medium-sized Carrots (diced)
- 2 stalks Celery (diced)
- 2 cups Egg noodles
- 1 small Onion (diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Parsley (chopped, optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground turmeric (optional, for color)
- 2 cups Water
Instructions
Place the chicken breast in a large pot and add 2 cups of water along with 2 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to just below a simmer. Cover with a lid and poach the chicken for 12-15 minutes, or until cooked through.
Remove the cooked chicken from the pot and set it aside to cool slightly. Strain the poaching liquid and reserve it for later use.
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Pour in the remaining 6 cups of chicken broth and the reserved poaching liquid. Stir in the salt, black pepper, and optional ground turmeric. Bring the broth to a gentle boil.
While the soup heats, shred the cooled chicken breast using two forks into small, bite-sized pieces.
Add the egg noodles to the boiling broth and cook according to the package instructions (usually about 6-8 minutes). Stir occasionally to prevent sticking.
Once the noodles are tender, stir in the shredded chicken. Let the soup simmer for 3-4 minutes to allow the flavors to meld.
Taste and adjust the seasoning, adding more salt or pepper if needed. If using, garnish each serving with fresh parsley before serving.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.9 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
