Description
Easy stovetop version of the Panera Chicken Noodle Soup Recipe using leftover or cooked chicken, egg noodles, and wholesome vegetables.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
8 cups low-sodium chicken broth
3 cups cooked chicken, shredded
2 cups wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional)
Instructions
1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft.
2. Add garlic, thyme, parsley, salt, and pepper. Stir well.
3. Pour in broth. Bring to boil, then simmer for 10 minutes.
4. Add chicken and noodles. Simmer 8–10 minutes until noodles are tender. Adjust seasoning and serve.
Notes
Use rotisserie or leftover chicken to save time.
Store leftovers in fridge up to 4 days or freeze.
Add a splash of lemon juice before serving for brightness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Panera chicken noodle soup, chicken soup, stovetop chicken noodle soup, easy chicken soup, classic soup