Chicken Noodle Soup (Stove Top)

Nothing screams comfort food more than homemade chicken noodle soup. Chicken noodle soup is incredibly easy to make and beats the canned version 100% of the time. This soup only takes about 30 minutes to make and only requires the use of one pot to get the job done. Once you try real chicken noodle soup, you'll never go back to the canned version!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings: 6

Course: Main Course, Soup

Cuisine: Italian

Calories: 330

Ingredients Method Notes

Ingredients

1 tbsp olive oil
1 lb chicken breast
1 large onion, diced
2 large carrots, peeled and diced
2 large stalks celery, diced
3 cloves garlic, minced
6-8 cups chicken broth
1 chicken bouillon cube
1 tbsp The Spice Girl Kitchen Italian Seasoning
The Spice Girl Kitchen Tri-Salt Blend, to taste
8 oz dry fettuccine noodles
1/2 lemon, juiced

Method

Heat the olive oil in a stock pot over medium-high heat. Salt both sides of the chicken, add the chicken to the stock pot and sear for about 2 minutes per side. Set aside.
Add the onion and carrots to the stock pot and saute for about 3 minutes. Add in the celery and saute for an additional 2 minutes. Add in the garlic and cook for 1 additional minute.
Add in the chicken stock, chicken bouillon cube, Italian seasoning, salt, and the whole chicken breast. Cover and simmer for about 10 minutes or until the chicken reaches an internal temperature of 165℉.
Remove the chicken breasts and shred with two forks on a plate. Add the chicken back to the soup.
Add in the noodles, cover, and simmer until the noodles are al dente (about 8 minutes). Finish with a squeeze of lemon juice, serve, and enjoy!

Notes

Store & Reheat

As a general rule of thumb, soup tends to store and reheat well. That’s another reason I love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.

Freezer: You can also freeze the soup for up to 3 months. Place the dish in the fridge to thaw overnight for best results.

Reheat

Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to low and cover for 5-7 minutes or until heated through. You can add a splash of chicken broth if it is too thick. Stir occasionally.*

Oven: Not recommended.

* Total time depends on the amount you are reheating.