Wawa Chicken Noodle Soup Recipe
Love a cozy bowl of soup? This Wawa chicken noodle soup recipe brings that famous convenience store magic home.
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.