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Ultimate Chicken Noodle Soup
Photo: Liz Andrew/Styling: Erin McDowell

Our ultimate chicken noodle soup has a little bit of spice for your sinuses (that’s the serrano chile) and a whole lot of rich comfort (you haven’t slurped soup until you’ve put a poached egg on top). Finally, lots of veggies, chicken and egg noodles bring the whole thing back together. It may look familiar, but the taste is a far cry from that stuff in a can.

6 servings

1 tablespoon extra-virgin olive oil

1 sweet onion, finely chopped

2 large carrots, peeled and finely chopped

3 celery stalks, finely chopped

2 garlic cloves, minced

1 serrano chile, seeded and minced

1 tablespoon tomato paste

Kosher salt

Freshly ground black pepper

8 cups chicken broth

1 bay leaf

2 thyme sprigs

2 cups chopped cooked chicken meat

1 cup egg noodles

6 eggs, poached or fried, for garnish

Roughly chopped parsley, for garnish

1. In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery, and sauté until tender, 7 to 8 minutes. Add the garlic and serrano; continue to cook until the garlic is fragrant, about 1 minute more.

2. Stir in the tomato paste and cook, scraping up any bits stuck to the bottom of the pot, 2 to 3 minutes. Season with salt and pepper, then add the chicken broth, bay leaf and thyme. Bring the soup to a simmer. Simmer until a good flavor has developed, 15 to 20 minutes.

3. Stir in the chicken and noodles. Continue to simmer until the chicken is heated through and the noodles are tender, 6 to 8 minutes.

4. To serve, ladle the soup into bowls and top with an egg. Season the egg with salt and pepper, and garnish the soup generously with parsley. Leftover soup will keep in an airtight container in the refrigerator for up to five days.

288 calories

9g fat

25g carbs

26g protein

10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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