Do you love Wawa Chicken Noodle Soup Recipe? This warm meal is total comfort food. Many people search for a classic Wawa Chicken Noodle Soup Recipe online. Learning how to make Wawa Chicken Noodle Soup Recipe at home is very simple. Read on for the full guide today!
What Makes This Recipe Special
This dish has a rich and savory chicken flavor. The tender chicken bites melt in your mouth. Thick egg noodles give it a satisfying, dense texture. Fresh carrots and celery add a gentle crunch.
Making this copycat dish is incredibly simple for beginners. You only need standard cooking skills to succeed. Prep work takes around fifteen quick minutes. The whole pot simmers in under forty minutes. It tastes just like the famous store version!
Recipe Overview
- Cuisine – American
- Course – Soup
- Total Servings – 6
- Prep Time – 15 minutes
- Cook Time – 35 minutes
- Total Time – 50 minutes
Equipment List
- Large Soup Pot: This holds all your broth, veggies, and meat.
- Cutting Board: Use this to chop your fresh ingredients safely.
- Sharp Knife: This cuts up vegetables and chicken very smoothly.
- Measuring Cups: These help you measure liquids and solids accurately.
- Wooden Spoon: Stir your simmering soup without scratching the pot.
- Ladle: Pour hot soup easily into your serving bowls.
Ingredients You Need for Wawa Chicken Noodle Soup Recipe
The ingredients for Wawa Chicken Noodle Soup Recipe are simple:
- Chicken Breast: Juicy meat provides great protein and hearty taste.
- Wide Egg Noodles: These thick noodles absorb the flavorful warm broth.
- Chicken Broth: Use savory liquid to build your rich base.
- Carrots: Sweet orange slices add bright color and vitamins.
- Celery: Crisp green stalks give a fresh herbal taste.
- Yellow Onion: Diced onion creates a sweet savory flavor profile.
- Garlic: Minced cloves add a strong delicious aroma here.
- Olive Oil: Use hot oil to cook fresh vegetables quickly.
- Italian Seasoning: Dried herbs add traditional cozy soup flavor.
- Salt and Pepper: Simple seasonings enhance every single savory bite.
How to Assemble Wawa Chicken Noodle Soup Recipe
Step 1:
Place your large soup pot on the stove burner. Add two tablespoons of pure olive oil into it. Turn your burner heat setting to medium high now.
Step 2:
Add chopped onions, carrots, and celery to pot. Stir veggies constantly for five total minutes until soft. Add minced garlic and cook one minute more.
Step 3:
Pour your rich chicken broth into the big pot. Add your dried Italian seasoning, salt, and pepper. Bring the entire pot liquid to a rolling boil.
Step 4:
Add raw boneless chicken breasts into the boiling broth. Lower your stove burner heat setting to medium low. Cover the pot and simmer twenty full minutes.
Step 5:
Remove cooked chicken breasts using tongs onto board. Shred the warm meat using two stainless steel forks. Return shredded chicken meat back into hot broth.
Step 6:
Drop wide egg noodles directly into hot bubbling broth. Cook noodles uncovered for ten minutes until fully soft. Serve warm soup hot into cozy soup bowls.
Recipe Success Tips
- Use rotisserie chicken to save lots of cooking time.
- Cook egg noodles separately so they never get soggy.
- Use low sodium broth to control your salt levels.
- Add fresh parsley right before serving for extra flavor.
- Let soup simmer longer for deeper chicken broth taste.
How To Store Leftover
Let leftover soup cool down completely at room temperature. Pour liquid soup into clean airtight container boxes tightly. Keep it inside your refrigerator for four days max.
You can also freeze it without noodles for three full months. Reheat gently on stove burner using medium low heat setting. Add extra broth if noodles absorb too much liquid.
Sides & Pairings Suggestions
Pair this cozy soup with warm crusty French bread. Fresh garlic bread strips taste amazing dipped into broth. A crisp garden green salad offers fresh light balance.
Grilled cheese sandwiches taste fantastic next to hot soup. You can also serve it with salty oyster crackers. Enjoy your cozy winter meal with cold lemonade or tea!
Nutritions
| Nutrient | Value |
| Calories | 280 kcal |
| Protein | 24 g |
| Carbohydrates | 26 g |
| Fat | 8 g |
| Sodium | 890 mg |
FAQs about Wawa Chicken Noodle Soup Recipe
Can I use chicken thighs for this soup recipe?
Yes, chicken thighs work great in this soup pot. They add richer flavor and stay very tender during simmering.
How do I prevent my noodles from getting mushy?
Boil your egg noodles in a separate water pot. Add cooked noodles directly to individual bowls when serving hot.
Can I freeze this chicken noodle soup for later?
Yes, you can freeze this soup for three months. Leave the noodles out and add fresh noodles when reheating.
What noodles are best for Wawa style soup?
Wide egg noodles are best for this classic recipe. They match the authentic thick texture of store soup.
Final Thoughts
Making this classic warm meal at home is so fun. It brings cozy store comfort right to your kitchen.
Gather your fresh simple ingredients and start cooking today. Your whole family will love every hot savory bite. Enjoy your delicious homemade meal with your favorite side dishes!
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Wawa Chicken Noodle Soup Recipe
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups
- Wooden spoon
- Ladle
Ingredients
- 2 tbsp Olive Oil
- 1 cup diced Yellow Onion
- 1 cup sliced Carrots
- 1 cup sliced Celery
- 2 cloves minced Garlic
- 6 cups Chicken Broth
- 1 lb boneless skinless Chicken Breast
- 8 oz Wide Egg Noodles
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Place your large soup pot on the stove burner. Add two tablespoons of pure olive oil into it. Turn your burner heat setting to medium high now.
- Add chopped onions, carrots, and celery to pot. Stir veggies constantly for five total minutes until soft. Add minced garlic and cook one minute more.
- Pour your rich chicken broth into the big pot. Add your dried Italian seasoning, salt, and pepper. Bring the entire pot liquid to a rolling boil.
- Add raw boneless chicken breasts into the boiling broth. Lower your stove burner heat setting to medium low. Cover the pot and simmer twenty full minutes.
- Remove cooked chicken breasts using tongs onto board. Shred the warm meat using two stainless steel forks. Return shredded chicken meat back into hot broth.
- Drop wide egg noodles directly into hot bubbling broth. Cook noodles uncovered for ten minutes until fully soft. Serve warm soup hot into cozy soup bowls.
Notes
- Use rotisserie chicken to save lots of cooking time.
- Cook egg noodles separately so they never get soggy.
- Use low sodium broth to control your salt levels.
- Add fresh parsley right before serving for extra flavor.
- Let soup simmer longer for deeper chicken broth taste.
