Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup.

You can also use leftover Thanksgiving turkey as another delicious alternative. This small batch recipe is perfect for lunch, dinner, or as a soup course before your meal.

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How to make Chunky Chicken Noodle Soup

Dice the onion, carrots, celery, and chicken into bite-sized pieces.

Heat the butter in a large saucepan on medium heat.

Add the onion, carrots, celery, and raw chicken. Cook for about 3 – 5 minutes stirring occasionally. If you’re using precooked chicken or turkey add it with the egg noodles below.

Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.

To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.

Simmer uncovered for 10 minutes until noodles are cooked.

Garnish with parsley if desired.

You may also enjoy

• Crockpot Chicken and Wild Rice Soup
• Chicken Fajita Soup
• Tuscan Chicken Soup
• Egg Drop Soup
• Chicken Pot Pie Pasta

Chunky Chicken Noodle Soup

Zona House

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup. You can also use leftover Thanksgiving turkey as another delicious alternative. Ready in 35 minutes!

4.54 from 26 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soups and Stews

Cuisine American

Servings 2

Calories 360 kcal

Equipment

• 3 QuartSaucepan w/Glass Lid

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 2 Tablespoons butter
• ▢ ⅛ cup onion
• ▢ ¼ cup carrots
• ▢ ¼ cup celery
• ▢ 6 ounces boneless chicken (or leftover turkey)
• ▢ 2 cup Chicken broth
• ▢ 2 oz egg noodles
• ▢ ⅛ teaspoon black pepper
• ▢ ⅛ teaspoon salt
• ▢ ¼ teaspoon poultry seasoning
• ▢ ¼ teaspoon dried thyme
• ▢ ½ teaspoon minced garlic
• ▢ 1 bay leaf
• ▢ chopped parsley for garnish

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Instructions

 

• Dice the onion, carrots, celery, and chicken into bite sized pieces.
• Heat the butter in a large sauce pan on medium heat. Click for a large sauce pan.
• Add the onion, carrots, celery, and raw chicken. Cook for about 3 – 5 minutes stirring occasionally. If you’re using precooked chicken or turkey add it with the egg noodles below.
• Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.
• To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.
• Simmer uncovered for 10 minutes until noodles are cooked.
• Garnish with parsley if desired.

Nutrition

Serving: 1Calories: 360kcalCarbohydrates: 27gProtein: 27gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 108mgSodium: 433mgPotassium: 698mgFiber: 2gSugar: 2gVitamin A: 3138IUVitamin C: 4mgCalcium: 48mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!