Chicken Noodle Soup

Photo: Kate Sears, Food Styling: Paul Grimes

Chicken Noodle Soup is a classic comfort food that takes just pennies to prepare. Add chickpeas or white beans to make this soup even heartier.

Yield: Serves 6
Cost per Serving: $.73
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Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 22g
  • Carbohydrate: 33g
  • Fiber: 2g
  • Cholesterol: 68mg
  • Sodium: 288mg


  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 medium onion, cut into 1/4-inch dice (about 1 cup)
  • 2 carrots, cut into 1/4-inch dice (about 1 cup)
  • 2 ribs celery, cut into 1/4-inch dice (about 1 cup)
  • Salt and pepper
  • 14.5 ounces low-sodium chicken broth
  • 1 1-lb. bone-in chicken breast half, with skin on
  • 8 ounces thin egg noodles
  • 2 tablespoons chopped fresh parsley


  1. 1. In a pot, warm oil over medium heat. Add garlic, onion, carrots and celery; season with salt. Cook, stirring, until soft, about 6 minutes.
  2. 2. Add broth, 8 cups water and chicken. Bring just to a boil. Reduce heat to medium-low; simmer until chicken is cooked through, about 20 minutes.
  3. 3. Remove chicken. Bring soup to a boil over medium-high heat. Add noodles; cook until tender, about 12 minutes. Remove skin and bone from chicken. Shred chicken; return to pot. Season soup with salt and pepper. Ladle into bowls and sprinkle with parsley.
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