Wendy’s Chicken Noodle Soup is a comforting and flavorful take on the classic homemade favorite. Made with tender chunks of chicken, hearty egg noodles, and a savory broth infused with aromatic herbs and vegetables, this soup is perfect for warming up on a chilly day.
While Wendy’s is known for its burgers and frosty treats, their chicken noodle soup offers a lighter, wholesome option that delivers both nourishment and great taste.
Whether you’re feeling under the weather or just craving a cozy bowl of goodness, this soup hits the spot with every spoonful!
How To Make Wendy’s Chicken Noodle Soup?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 2 cups wide egg noodles
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Sauté The Vegetables
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
2. Add Garlic And Herbs
Stir in the minced garlic and fresh thyme leaves. Cook for an additional 1-2 minutes until fragrant.
3. Pour In The Broth
Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil over medium-high heat.
4. Incorporate Chicken And Noodles
Once boiling, add the shredded or diced cooked chicken and egg noodles to the pot. Reduce the heat to medium and let the soup simmer until the noodles are tender, approximately 10 minutes.
5. Season The Soup
Taste the soup and season with salt and freshly ground black pepper as needed.
6. Garnish And Serve
Remove the pot from heat. Stir in the chopped fresh parsley. Ladle the soup into bowls and serve warm.
Nutrition Facts Of Wendy’s Chicken Noodle Soup
- Calories: 250
- Total Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 70 mg
- Sodium: 600 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 22 g
Tips And Variations Of Wendy’s Chicken Noodle Soup
Noodle Options: While wide egg noodles are traditional, feel free to substitute with other pasta shapes like rotini or farfalle.
Vegetable Additions: Enhance the nutritional value by adding vegetables such as peas, corn, or spinach during the last few minutes of cooking.
Herb Substitutions: If fresh thyme isn’t available, substitute with 1/2 teaspoon of dried thyme. Similarly, dried parsley can replace fresh parsley in a pinch.
Creamy Variation: For a creamier version, stir in 1/2 cup of heavy cream or half-and-half after the noodles are cooked, and heat through before serving.
Note
For those following a gluten-free diet, substitute traditional egg noodles with gluten-free pasta or rice noodles. Ensure that the chicken broth used is also certified gluten-free.
Conclusion
Crafting this homestyle chicken noodle soup at home allows you to enjoy a classic, comforting dish that’s both delicious and nutritious.
Whether you’re seeking warmth on a chilly day or a soothing meal when under the weather, this recipe is sure to become a household favorite. Enjoy the process of making it, and savor each hearty spoonful!
Wendy’s Chicken Noodle Soup
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 large carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken shredded or diced
- 2 cups wide egg noodles
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Sauté The Vegetables
- In a large stockpot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Add Garlic And Herbs
- Stir in the minced garlic and fresh thyme leaves. Cook for an additional 1-2 minutes until fragrant.
Pour In The Broth
- Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil over medium-high heat.
Incorporate Chicken And Noodles
- Once boiling, add the shredded or diced cooked chicken and egg noodles to the pot. Reduce the heat to medium and let the soup simmer until the noodles are tender, approximately 10 minutes.
Season The Soup
- Taste the soup and season with salt and freshly ground black pepper as needed.
Garnish And Serve
- Remove the pot from heat. Stir in the chopped fresh parsley. Ladle the soup into bowls and serve warm.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.