Homestyle chicken noodle soup

Name: Homestyle chicken noodle soup
Total time: 30 min
Yield: 2 servings
Ingredients: 1½ cups shredded cooked chicken; 3 oz dry egg noodles; 1, finely diced carrots; 1 stalk, finely diced celery; 4 cups low-sodium chicken broth; 1 tsp olive oil; ¼ tsp dried thyme

A healthy bowl of tender chicken, noodles and vegetables in a light broth.

30 minutes estimated for the original recipe · 2 servings

Dinner

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

cooked chicken1½ cups shredded
egg noodles3 oz dry
carrots1, finely diced
celery1 stalk, finely diced
chicken broth4 cups low-sodium
olive oil1 tsp
dried thyme¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Warm the oil in a saucepan over medium heat. Add carrot and celery; cook for 5 minutes, stirring.
Add broth and thyme. Bring to a gentle boil, then simmer for 8 minutes until the vegetables begin to soften.
Add noodles and simmer for the time stated on the package, stirring occasionally.
Stir in the cooked chicken. Heat until the chicken and soup reach 165°F (74°C), checked with a food thermometer. Serve at a comfortable temperature.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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