Chicken Noodle Soup

This Chicken Noodle Soup is a nourishing and flavorful classic that’s both comforting and simple to make. It starts with a base of sautéed onion, celery, and carrots in butter and olive oil, creating a fragrant foundation. Rich chicken and vegetable broth deepen the flavor, enhanced by garlic, herbs, and optional Parmesan rinds. With tender pasta, shredded chicken, fresh basil, parsley, and Parmesan, this soup is the ultimate cozy bowl—perfect for cold days or when you need a little comfort.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 bowls

Calories: 531 kcal per serving

Ingredients

3 tablespoon - butter
⅛ Dash - olive oil
½ - onion
2 stalks - celery
1 - carrot
⅛ - Salt
⅛ - Black pepper
3 cloves - garlic
2 - containers chicken or vegetable broth
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
⅛ - Parmesan rinds
½ pound - dry pasta
1 ½ cup - chicken
¼ cup - fresh basil
¼ cup - fresh parsley
½ cup - Parmesan cheese

Instructions

In a large pot over medium heat, melt butter with a dash of olive oil.
Add diced onion, celery, and carrot. Season with salt and pepper and sauté for 5–10 minutes until softened.
Add minced garlic and cook until fragrant, about 1–2 minutes.
Pour in the chicken or vegetable broth. Stir in garlic powder, onion powder, paprika, and Parmesan rinds (if using).
Bring to a simmer, then add dry pasta. Cook for 5–7 minutes, stirring occasionally.
Add the cooked, shredded chicken. Stir to combine and heat through.
Add chopped basil, parsley, and Parmesan cheese. Stir and simmer for another 2 minutes.
Serve hot with extra Parmesan and fresh herbs on top.