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Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

30 MIN

Regardless of the season, some days just call for the simple comforts of Chicken Noodle Soup. And while you can’t argue with a simmered-all-day pot of homemade stock, Wednesday deserves a good bowl of soup just as much as any Sunday. Sautéing the vegetables in a little butter and using a good store-bought stock delivers a deceptively quick and delicious Weeknight Chicken Noodle Soup for the soul.

Nutrition Notes

Hodgson Mill Whole Wheat Egg Noodles are my favorite for soups. They’re easy to find in your grocer’s pasta aisle, cook up in under 10 minutes, and contain 5 grams of fiber and 8 grams of protein per serving.

  • 2 Tbsp butter
  • 3 medium carrots, peeled and chopped
  • 3 celery ribs, chopped
  • ½ large onion, chopped
  • 2 qts good quality boxed chicken stock
  • 6 oz whole wheat egg noodles
  • 2 packed cups chopped kale
  • 2 cups cooked chicken
  • Large handful of fresh parsley, chopped
  • Juice of ½-1 lemon (or to taste)

In a large pot, heat butter over medium heat. Add carrots, celery, and onion and saute for about 8 minutes, or until onions become translucent.

Add stock and bring to a boil. Reduce to a simmer, check for seasoning, and salt to taste. Add noodles and kale and simmer for about 6 minutes. Stir in chicken and simmer for 2 minutes more, or until chicken is heated through.

Salt to taste. Stir in parsley and lemon juice.

Meal Prep Tips

Prepping the celery, carrot, and onion in advance will help put this soup on the table in about 25 minutes. Keep pre-chopped vegetables covered in the fridge up to 3 days.

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