Classic Chicken Noodle Soup

A timeless chicken noodle soup with vegetables, shredded chicken, and Kettle & Fire Chicken Broth. Balanced, clean, and deeply comforting.

Why You'll Love Classic Chicken Noodle Soup

It's restorative and familiar. Broth carries the depth, vegetables bring sweetness, and noodles keep it hearty. A dish made for any season of need.

Tips and Tricks

• Use rotisserie chicken for speed.
• Cook noodles directly in the broth for flavor, or separately to keep them firm.
• Skim broth if needed for clarity.

Variations

• Add spinach or kale at the end for greens.
• Swap egg noodles for orzo or rice.
• Stir in a squeeze of lemon juice for brightness.

Substitutions

• Kettle & Fire Chicken Broth → Kettle & Fire Low-Sodium Chicken Broth.
• Olive oil → butter.
• Egg noodles → gluten-free pasta.

Best served with

• Saltine crackers or buttered bread
• Side salad
• A mug of hot tea

How to Store Leftovers

Cool and refrigerate up to 4 days. Reheat gently on the stove. Noodles may absorb broth - add extra Kettle & Fire Chicken Broth when reheating. Freeze without noodles up to 3 months.

Common Questions

Classic Chicken Noodle Soup

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A timeless chicken noodle soup with carrots, celery, and shredded chicken in Kettle & Fire Chicken Broth, finished with egg noodles and fresh parsley.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner, Poultry, Seasonal, Soup

Cuisine: American, Comfort Food

Calories: 266

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoon olive oil
• 1 yellow onion diced
• 3 carrots sliced
• 3 celery stalks sliced
• 3 garlic cloves minced
• 8 cups Chicken Broth
• 2 bay leaves
• 2 sprigs thyme
• 2 cups cooked shredded chicken from rotisserie or poached
• 6 oz noodles
• Sea salt to taste
• Black pepper to taste
• 2 tablespoon Fresh parsley

Equipment

• Large stockpot
• Chefs knife
• Wooden Spoon
• Ladle
• Mixing Bowls

Method

 

Cook the noodles.

1. Add noodles to boiling seasoned water and cook about 80% of the way, removing while still very al dente (this will allow the noodle to finish cooking in the soup and . Drain and set aside.

Build the Base

1. Heat olive oil in a stockpot over medium heat.
2. Add leek, carrots, and celery. Cook 6-8 minutes until softened.
3. Stir in garlic and ginger; cook 1 minute until fragrant.

Simmer the Soup

1. Pour in Kettle & Fire Chicken Broth. Add bay leaves and thyme.
2. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
3. Stir in shredded chicken and egg noodles. Cook until noodles are tender, 8-10 minutes.
4. Season with salt and pepper to taste.

To Plate

1. Ladle soup into warm bowls.
2. Garnish with parsley.
3. Serve with bread or crackers.

Nutrition

Serving: 6gCalories: 266kcalCarbohydrates: 28gProtein: 18gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 1223mgPotassium: 364mgFiber: 2gSugar: 4gVitamin A: 5148IUVitamin C: 4mgCalcium: 44mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 4 days, or freeze for up to 3 months. The noodles soak up broth as they sit, so add a splash of stock when reheating.

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