Chicken Noodle Soup
- 59 mintotal time
- $1.78£1.45a serving
- 465415calories
- 35 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A gentle pot of chicken, carrots, celery and egg noodles in a light herb broth.
Ingredients
Serves 4.
- 1 lb boneless skinless chicken thighs, left whole
- 1 yellow onion, chopped
- 7 oz carrots, sliced
- 5 oz celery, sliced
- 2 garlic cloves, chopped
- 8 oz egg noodles
- ½ bunch parsley, chopped (optional)
- 2 vegetable bouillon cubes
- 1 tsp dried thyme
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium heat. Cook the yellow onion, carrots and celery for 6–8 minutes until softened, then add the garlic for 1 minute.
- Add the chicken, crumbled bouillon cube, dried thyme and about 7 cups (1.75 L) of water, then wash your hands after handling the raw poultry. Bring to the boil, then simmer gently for 20 minutes until the chicken is cooked through (165°F).
- Lift out the chicken, shred it with two forks and return it to the pot.
- Add the noodles and simmer for 4–5 minutes until tender. Season with salt and black pepper.
- Ladle into bowls and scatter over parsley if using.
Leftovers: Fridge 3 days; the noodles soak up the liquid, so add a splash of water and reheat until piping hot.
Ingredients
Serves 4.
- 500 g chicken thigh fillets, left whole
- 1 onion, chopped
- 200 g carrots, sliced
- 150 g celery, sliced
- 2 garlic cloves, chopped
- 250 g medium egg noodles
- ½ bunch parsley, chopped (optional)
- 2 vegetable stock cubes
- 1 tsp dried thyme
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium heat. Cook the onion, carrots and celery for 6–8 minutes until softened, then add the garlic for 1 minute.
- Add the chicken, crumbled stock cube, dried thyme and about 1.75 L of water, then wash your hands after handling the raw poultry. Bring to the boil, then simmer gently for 20 minutes until the chicken is cooked through (74°C).
- Lift out the chicken, shred it with two forks and return it to the pot.
- Add the noodles and simmer for 4–5 minutes until tender. Season with salt and black pepper.
- Ladle into bowls and scatter over parsley if using.
Leftovers: Fridge 3 days; the noodles soak up the liquid, so add a splash of water and reheat until piping hot.
Nutrition per serving
| Calories | 465 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 54 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 1398 mg |
| Calories | 415 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 53 g |
| Fat | 9 g |
| Fibre | 6 g |
| Sodium | 1296 mg |
Worked out from the ingredients, 320 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.78 a serving in the US (range $1.36–$2.36) and £1.45 in the UK (range £1.11–£1.92). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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