Easy Chicken Noodle Soup

Serving chicken noodle soup with kluski noodles in white ceramic soup bowls.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: cups

Calories: 140kcal

Equipment

Ingredients

2 tablespoon Olive Oil
1 bags Seasoning Blend frozen 10 oz bag, with onions, celery, red and green peppers, and parsley flakes
3 Cloves of Garlic minced
4 Carrots about 2 cups, diced
2 cups cooked chicken breast cubed, You can use rotisserie, grilled chicken
2 box Chicken broth 32 oz
½ bag Kluski noodles 16 oz bag
1 teaspoon Ground Pepper
½ teaspoon salt
1 Bay Leave

Garnish

Instructions

Start by measuring and preparing all of your soup ingredients using measuring cups and spoons.
Place a Dutch oven on the stove over medium heat. Add the oil and let it warm for about 1 minute.
Add the frozen vegetables to the pot and sauté on high, stirring often with a wooden spoon.
Cook until all the water from the frozen veggies has evaporated.
Stir in the minced garlic and diced carrots, then continue sautéing on high for 5 minutes, stirring regularly.
Add the diced chicken to the pot.
Pour in the chicken broth and bring everything to a boil.
Stir in the Kluski noodles, bay leaf, salt, and pepper.
Lower the heat to medium and let the soup cook for 15 minutes.
Ladle the soup into bowls, top with fresh parsley and dill, serve, and enjoy!

Notes

How to Store Homemade Chicken Noodle Soup

To store homemade chicken noodle soup: transfer the soup into an airtight container and store in the fridge for up to 3-4 days. The finished soup should not be frozen with cooked noodles as they will get mushy when thawed or reheated. Always label the date on the outside of the container to keep up with freshness.

Nutrition