Description
This classic Chicken Noodle Soup is a comforting and hearty meal perfect for any night. Made with tender shredded chicken, fresh vegetables, flavorful chicken stock, and a touch of pesto and lemon, it delivers a rich, satisfying taste that’s both nourishing and easy to prepare.
Ingredients
Scale
Soup Base
- 8 cups chicken stock
Vegetables
- 1 cup chopped carrots (about 2-3 large carrots)
- 3/4 cup chopped celery (about 2 stalks)
- 1/4 cup chopped parsley
Main Ingredients
- 2 chicken breasts, shredded (rotisserie chicken recommended)
- 1 cup uncooked noodles (or one handful, see note)
Seasonings
- 1 tablespoon pesto
- Juice from 1/2 a lemon (about 1 tablespoon)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the broth and vegetables: Bring the chicken stock to a boil in a large pot. Once boiling, reduce the heat to a simmer and add the chopped carrots, celery, and uncooked noodles. Allow everything to simmer gently for about 10 minutes until the vegetables are tender and the noodles are fully cooked.
- Add chicken and seasonings: Stir in the shredded chicken breasts and heat through for about 1-2 minutes. Then mix in the pesto, lemon juice, chopped parsley, salt, and pepper. Turn off the heat once everything is combined and hot.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a comforting and nutritious meal.
Notes
- This chicken noodle soup is simple yet flavorful, perfect for quick weeknight dinners or when you want something homemade and soothing.
- Using rotisserie chicken makes preparation fast and adds extra depth of flavor.
- You can substitute the noodles for gluten-free or whole wheat varieties if desired.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 690mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg
