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chicken soup for kids in teal bowl
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Easy Chicken Noodle Soup for Kids

This easy recipe makes a big pot of comforting soup to feed the whole family—babies, toddlers, and big kids included. The leftovers store nicely so you can enjoy it for a few days!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 -
Calories 315kcal

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and minced)
  • 2 cups diced celery (from about 4-5 celery ribs)
  • 2 cups diced carrot (from about 4-5 medium carrots)
  • 2 quarts reduced-sodium chicken stock
  • 1 pound diced chicken breast
  • 12 ounces egg noodles (or other small pasta shape)
  • Salt to taste, (optional)
  • Optional flavor additions: 1/4 cup pesto, grated Parmesan to top, and/or a squeeze of fresh lemon juice

Instructions

  • Place a large pot over medium heat and add the olive oil. Stir in the garlic, carrots, and celery. Cook for 8 minutes.
  • Add the broth and turn up the heat to high to bring to a boil.
  • Reduce to medium high, or to a simmer, and add the chicken and pasta.
  • Cook for 8-10 minutes or until the noodles are just soft and the chicken is cooked through.
  • Season to taste with salt (if desired), Parmesan, or a little pesto.

Video

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta will continue to absorb the liquid.
  • You can use chicken breast, chicken tenders, or chicken thighs here. Whichever you go with, use boneless, skinless if possible (or trim them).
  • I prefer egg noodles in this recipe, but you can use a different type of small shape pasta, such as ditalini, ABC pasta, or mini elbows, which would have similar cooking times.
  • Add extra flavor to the whole pot or one bowl at a time by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.
  • I have the salt to taste since the flavor of chicken broth can vary so widely.
  • Jarred chicken boullion is a handy backup option to keep on hand.
  • Gluten-free: Choose a gluten-free noodle.
  • To make this vegetarian, sub in two cans of drained and rinsed white beans for the chicken and use vegetable broth.

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5503IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg