Love a cozy bowl of soup? This Wawa chicken noodle soup recipe brings that famous convenience store magic home.
It’s heart flavorful and so easy to make. Warm up with this copycat version on a chilly day.
Perfect for families or quick weeknight dinners. Try this Wawa chicken noodle soup recipe today!
My Story With This Comforting Wawa Chicken Noodle Soup
I first tasted Wawa chicken noodle soup during a road trip in Philly. Rain poured outside. I grabbed a cup from the counter.
One sip, and I was hooked. That rich broth, tender chicken, and slurpy noodles felt like a hug.
Now, I make my own Wawa chicken noodle soup recipe at home. It beats takeout every time. Share it with my kids—they beg for seconds!
Equipment List
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Colander for draining noodles
- Ladle for serving
Recipe Overview
- Recipe Name: Wawa Chicken Noodle Soup
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Course: Soup
- Cuisine: American Comfort
- Calories: 280 kcal per serving
Ingredients for Wawa Chicken Noodle Soup
- 2 boneless chicken breasts (about 1 lb), diced
- 8 cups chicken broth (low-sodium)
- 2 cups egg noodles (wide style)
- 2 carrots, sliced thin
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional for brightness)
These ingredients for Wawa chicken noodle soup make it simple and fresh. No fancy stuff needed!
Instructions for Wawa Chicken Noodle Soup
Prep the Veggies and Chicken
Chop carrots, celery, onion, and garlic. Dice chicken into bite-size pieces. Set aside on a board. Takes just 10 minutes.
Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until soft and fragrant.
Add Garlic and Chicken
Stir in minced garlic. Cook 1 minute. Add diced chicken. Brown for 4-5 minutes until no pink remains.
Pour in Broth and Season
Add chicken broth, thyme, salt, pepper, and bay leaves. Bring to a boil. Then lower heat to simmer.
Simmer the Soup
Cover pot. Simmer 15 minutes. Let flavors meld. Chicken gets tender and juicy.
Cook the Noodles
Add egg noodles to the pot. Stir gently. Cook 7-8 minutes until al dente. Do not overcook.
Finish and Serve
Remove bay leaves. Squeeze in lemon juice if using. Taste and adjust salt. Garnish with parsley. Ladle into bowls hot.
There you go—how to make Wawa chicken noodle soup in under an hour!
Cooking Tips and Simple Recipe Variations
- Use rotisserie chicken for faster prep; shred 2 cups.
- Swap egg noodles for gluten-free pasta.
- Add spinach at the end for greens.
- Make it spicy with a pinch of red pepper flakes.
- Double broth for thinner soup; reduce for thicker.
- Freeze extras in portions—thaws like fresh!
- Fresh herbs like dill boost that Wawa vibe.
Little History Behind This Comfort Food
Chicken noodle soup dates back centuries. Jewish immigrants brought it to America in the 1800s. It became a go-to for colds.
Wawa founded in 1964 in Pennsylvania, perfected the quick version. Their Wawa chicken noodle soup recipe uses simple fresh ingredients.
It’s a staple for road trips and busy days. Comfort food with a modern twist!
What to Serve With This Dish
Pair with crusty bread or crackers. Add a side salad for crunch. Grilled cheese makes it kid-friendly. Fresh fruit balances the warmth. In winter, try it with cornbread muffins.
Occasion or Event Ideas
Perfect for sick days or family game nights. Host a soup swap party. Great for tailgates in a thermos. Cozy movie marathons. Or quick lunches during busy weeks.
Storage and Reheating Tips
- Cool soup fully before storing.
- Keep in airtight containers in fridge up to 4 days.
- Freeze for 3 months; leave space for expansion.
- Reheat on stovetop with a splash of broth.
- Microwave in 1-minute bursts, stir well.
- Noodles may soften; cook fresh if possible.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 25g |
| Carbs | 22g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 900mg |
| Vitamin A | 60% DV |
Is This Dish Good for You?
Yes! This Wawa chicken noodle soup recipe packs lean protein from chicken. Veggies add vitamins and fiber.
Broth hydrates and soothes. It’s low in fat but filling.
Great for immune boosts during flu season. Use low-sodium broth to watch salt. A balanced bowl keeps you energized.
Wawa Chicken Noodle Soup Recipe
Ingredients
- 2 boneless chicken breasts about 1 lb, diced
- 8 cups chicken broth low-sodium
- 2 cups egg noodles wide style
- 2 carrots sliced thin
- 2 celery stalks chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt or to taste
- ½ tsp black pepper
- 2 bay leaves
- Fresh parsley chopped (for garnish)
- Juice of 1 lemon optional for brightness
Instructions
Prep the Veggies and Chicken
- Chop carrots, celery, onion, and garlic. Dice chicken into bite-size pieces. Set aside on a board. Takes just 10 minutes.
Sauté the Base
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until soft and fragrant.
Add Garlic and Chicken
- Stir in minced garlic. Cook 1 minute. Add diced chicken. Brown for 4-5 minutes until no pink remains.
Pour in Broth and Season
- Add chicken broth, thyme, salt, pepper, and bay leaves. Bring to a boil. Then lower heat to simmer.
Simmer the Soup
- Cover pot. Simmer 15 minutes. Let flavors meld. Chicken gets tender and juicy.
Cook the Noodles
- Add egg noodles to the pot. Stir gently. Cook 7-8 minutes until al dente. Do not overcook.
Finish and Serve
- Remove bay leaves. Squeeze in lemon juice if using. Taste and adjust salt. Garnish with parsley. Ladle into bowls hot.
There you go—how to make Wawa chicken noodle soup in under an hour!
Notes
- Use rotisserie chicken for faster prep; shred 2 cups.
- Swap egg noodles for gluten-free pasta.
- Add spinach at the end for greens.
- Make it spicy with a pinch of red pepper flakes.
- Double broth for thinner soup; reduce for thicker.
- Freeze extras in portions—thaws like fresh!
- Fresh herbs like dill boost that Wawa vibe.
FAQs about Wawa Chicken Noodle Soup
Can I make this Wawa chicken noodle soup recipe vegetarian?
Yes! Swap chicken for chickpeas or tofu. Use veggie broth. Add mushrooms for umami. It stays hearty and flavorful in 45 minutes.
How to make Wawa chicken noodle soup thicker?
Stir in a slurry of 1 tbsp cornstarch and water during simmer. Or blend half the veggies. Perfect creamy texture without cream.
Is this recipe freezer-friendly?
Totally! Freeze in portions up to 3 months. Thaw overnight. Reheat gently. Noodles hold up well if undercooked slightly first.
What’s the secret to authentic Wawa taste?
Fresh garlic, thyme, and a lemon squeeze mimic it. Simmer low for deep flavor. No shortcuts on quality broth!
Can kids eat this soup?
Kids love it! Mild flavors suit picky eaters. Blend smooth for toddlers. Add fun noodles for appeal.
Final Thoughts
There you have it—your go-to Wawa chicken noodle soup recipe! It’s simple, soul-warming, and better than store-bought.
Whip it up next rainy day. Your family will thank you.
What’s your favorite soup memory? Share below!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!