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Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

Cost $20, save $15

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 🍗 1 (3 1/2) pound chicken, cut into 8 pieces
    • 4 (16 ounce) cans low-sodium chicken broth
    • 🥕 2 medium carrots, peeled and thinly sliced
    • 🥬 2 stalks celery, sliced
    • 🧅 ½ cup chopped onion
    • 1 (8 ounce) package dried egg noodles
    • ½ cup finely chopped fresh parsley
    • 🍋 1 tablespoon freshly squeezed lemon juice
    • 🧂 Salt to taste
    • Ground black pepper to taste

STEPS

1

Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes.

2

Use tongs to transfer chicken to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.

3

Remove and discard skin and bones from cooled chicken. Cut meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.

4

Return chicken broth to a simmer. Add carrots, celery, and onion; simmer until vegetables soften, about 8 minutes.

5

Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes.

6

Season with salt and pepper before serving.

NUTRIENTS

Per 1 serving

🔥

335

Calories

  • 26
    Protein
  • 24
    Carbs
  • 15
    Fats

💡 Use an instant-read thermometer to ensure chicken is cooked to the appropriate internal temperature.Fresh parsley adds a bright flavor; use it generously for a herbal pop.Make ahead and refrigerate or freeze for busy weeknights.Egg noodles cook quickly—avoid overcooking to maintain their texture.