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 vegetables, shredded chicken, and Kettle & Fire Chicken Broth. Balanced, clean, and deeply comforting.

Print Recipe Pin Recipe

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

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
• 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

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