Ultimate Comfort: Quick and Healthy Chicken Noodle Soup
Today, we're whipping up a classic comfort food with a twist: our Quick, Healthy, and Tasty Chicken Noodle Soup. This recipe promises a steaming bowl of soothing soup that doesn’t just warm your heart but fuels your body too. Packed with lean protein from chicken, a medley of fresh carrots and celery, and perfectly al dente noodles, this soup is your go-to remedy for busy weeknights. It's quick to prepare, brimming with nutrients, and absolutely delicious — a trifecta of benefits that make it a must-try dish in your culinary repertoire. Let's gather our ingredients and get ready to simmer this easy, delightful meal that everyone at your table will love!
Savor the goodness of our Quick, Healthy, and Tasty Chicken Noodle Soup, a perfect blend of nourishment and flavor for busy weeknights. Packed with lean protein from chicken and a bounty of vitamins from fresh vegetables, this soup is an easy, delicious way to fuel your body and delight your palate. This soup can be completed in 30 minutes or less.
- 6 quarts Kirkland Organic Chicken Stock (Or any other chicken stock that you prefer the flavor.)
- 3 cans Kirkland Chunk Chicken Breast (Or any other canned chicken you prefer.)
- 3 Large Carrots
- 4 Large Stalks of Celery
- 1 bag Extra Wide Egg Noodles
- 1 tablespoon Fresh Ground Pepper (Add as much or as little as you like for flavor.)
Open 6 quarts of Kirkland Organic Chicken Stock.
Pour the 6 quarts of Kirkland Organic Chicken Stock into a 10 quart pot to bring to a boil.
Open 3 cans of Kirkland Chunk Chicken Breast.
Strain the liquid either directly into the pot or discard in the sink.
With a spoon, shred up the Chicken Chunks in the can.
Or leave it as is if you prefer larger chunks of chicken.Scoop the Chicken into the pot and continue to bring to a boil.
Remove lid at this point to avoid the pot from overflowing.
Clean the 3 large carrots and 4 large celery stalks.
Add more or less to your suit your desired amount of vegetables.
Cut off the celery stalk ends and slice them down the middle then set aside.
Cut each of the 3 carrots in half and then cut them into quarters and set aside.
At this point we pull out our Cuisinart Food Processor to make quick work of chopping down the carrots and celery. If you don't have a food processor, feel free to chop the vegetables down to the size you prefer.
If you have an adjustable chopping blade, we set ours to 6 for the perfect cut.
Collect your freshly chopped carrots and celery in separate bowls.
Add the carrots to the soup first and continue to boil.
We add the carrots first as they take a little bit longer to soften than the celery does.
Add the celery to the soup and let continue to boil until the carrots and celery both start to float.
Add in one bag of extra wide egg noodles and continue to boil for 8-10 minutes. Less time for more al-dente noodles and more time for softer noodles. Add some pepper to give it that zesty kick in flavor.
You can substitute any other noodles that you like, just follow the cooking instructions on the noodle packaging.
Serve right away while it is nice and hot. Enjoy!
Servings 12
- Amount Per Serving
- Calories 254kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.5g3%
- Cholesterol 127mg43%
- Sodium 745mg32%
- Potassium 403mg12%
- Total Carbohydrate 53g18%
- Dietary Fiber 6.6g27%
- Sugars 6.7g
- Protein 43g86%
- Calcium 60 mg
- Iron 2.7 mg
- Vitamin K 30 mcg
- Thiamin 0.5 mg
- Niacin 3.3 mg
- Zinc 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.