Go Back
Print

Autumn Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A hearty and comforting soup perfect for fall, combining tender vegetables, shredded chicken, and noodles in a flavorful broth.

Ingredients

Vegetables

  • 1 tablespoon olive oil
  • 2 cups peeled and diced butternut squash
  • 1 large carrot, (peeled and diced)
  • 2 stalks celery, (diced)
  • 1 small onion, (diced)
  • 1 clove minced garlic ((about 1 teaspoon))
  • 1 tablespoon minced fresh rosemary ((or 1 teaspoon dried rosemary))
  • 1 tablespoon minced fresh sage ((or 1 teaspoon dried sage))
  • 2 teaspoons minced fresh thyme ((or ½ teaspoon dried thyme))
  • 1 bay leaf bay leaf
  • 10 cups chicken broth, (plus extra broth or water to thin if necessary)
  • 3 cups cooked, shredded chicken ((such as the meat from a rotisserie chicken))
  • 8 ounces uncooked wide egg noodles ((or other pasta of choice))
  • 2 cups chopped kale, (ribs and stems removed)
  • 1 tablespoon apple cider vinegar
  • to taste Kosher salt and ground black pepper

Optional garnish

  • as needed toasted pumpkin seeds; additional chopped fresh herbs

Instructions 

  • Heat oil in a large Dutch oven over medium-high heat. Add vegetables and cook until starting to soften, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add herbs, bay leaf, broth, and chicken. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10-15 minutes.
  • Stir in noodles and kale; cook until just al dente, about 5 minutes. Remove from heat, stir in vinegar, and season with salt and pepper.

Notes

Adjust seasoning and broth to desired consistency before serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken, comfort food, Vegetables