Chrissy Teigen's Chicken Noodle Soup Recipe
This Chrissy Teigen Chicken Noodle Soup recipe will be your easy, go-to chicken soup recipe whenever someone is sick or you are just craving some good, solid chicken soup for the soul! This recipe is simple and easy and uses rotisserie chicken to make it come together quickly. The recipe comes from her cookbook, Cravings -- I've added just a few notes and additions for you!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 medium carrots, cut into coins or half moons about 2 cups
- 6 celery stalks, cut into half moons about 2 cups
- 2 tbsp minced garlic about 4-5 garlic cloves
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 tbsp kosher salt See Note 1
- 1 tsp freshly ground black pepper
- 1 bay leaf
- 10 cups low sodium chicken broth or chicken stock See Note 1
- 2 cups wide egg noodles, uncooked
- 2 1/2 cups shredded rotisserie chicken meat
Instructions
- In a big soup pot, heat olive oil over medium-high heat. Add the onion and cook, stirring until softened, 6 to 8 minutes.
- Add carrots, celery, garlic, thyme, 1 tablespoon of salt (See Note 1), and 1 teaspoon pepper and cook, stirring until the carrots soften slightly, about 5 minutes.
- Add bay leaf and chicken broth and bring to a boil. Reduce heat and simmer for 20-30 minutes to meld the flavors (See Note 2).
- Stir in the noodles and chicken and simmer 5-10 minutes until noodles are cooked through. Taste and season with more salt and pepper if needed. Discard the bay leaf. Chrissy's recommends serving with buttered saltines like she used to enjoy with her dad.
- I like to garnish with fresh parsley or green onions and a squeeze of lemon!
Notes
Note 1: If you are using low sodium chicken broth or stock, 1 tablespoon of kosher salt is correct. However, if you choose to use regular, salted chicken stock, 1 tablespoon of salt is WAY too much, so start with 2 teaspoons and go from there :) If your soup is too salty, just add a little water to dilute the sodium.
Note 2: Chrissy recommends simmering the soup for 45 minutes but unless you want super mushy veggies, I recommend 20-30 minutes tops.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 244kcalCarbohydrates: 20.2gProtein: 22.1gFat: 7.7gSaturated Fat: 1.5gCholesterol: 54mgSodium: 1366mgPotassium: 447mgFiber: 3gSugar: 4.2gCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!