A weeknight pot of chicken noodle soup using leftover chicken, carrot, celery, and egg noodles. From-your-fridge cooking: simmer a simple broth, add what you already have, eat it the same night.
A weeknight pot of chicken noodle soup using leftover chicken, carrot, celery, and egg noodles. From-your-fridge cooking: simmer a simple broth, add what you already have, eat it the same night.
Calories
320
Protein
24g
Fat
8g
Carbs
36g
Warm oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the onion is translucent and the carrots start to soften. Add garlic and cook 30 seconds.
Pour in chicken broth and add the bay leaf. Bring to a boil, then drop to a gentle simmer for 12 minutes so the vegetables are tender and the broth tastes like soup, not water.
Add egg noodles and simmer according to package time minus 1 minute (usually 6–8 minutes). Stir so they do not clump. They will keep softening in the hot broth.
Stir in shredded chicken and simmer 3 minutes until heated through. Do not boil hard or the chicken dries out.
Fish out the bay leaf. Taste and add salt and pepper — broth brands vary a lot. Stir in parsley and a squeeze of lemon if you have it. Ladle into bowls.
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