Description
This classic Chicken Noodle Soup recipe is a comforting and hearty dish featuring tender chicken breasts, fresh vegetables, and flavorful herbs simmered in a savory chicken broth with egg noodles. Perfect for a nourishing meal any day.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken breast (about 2 pieces)
- 1 1/2 teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 3 medium carrots, sliced
- 4 medium celery ribs, sliced
- 1 medium white onion, diced
- 1 tablespoon grated fresh ginger or 1 teaspoon dried ginger
- 1 tablespoon minced garlic
Broth and Herbs
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Noodles
- 12 ounces egg noodles, dried or frozen
Instructions
- Prepare Ingredients: Slice the carrots and celery ribs, dice the onion, grate the ginger if using fresh, and mince the garlic. Season the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- Sear Chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Place chicken breasts in the pot and sear for 3 to 4 minutes per side until golden brown. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, without cleaning it, add salted butter. Then add the sliced carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally until vegetables soften. Add grated ginger and minced garlic, cooking for another 2 minutes with frequent stirring.
- Add Broth and Herbs: Return the chicken breasts to the pot, placing on top of the vegetables. Pour in the chicken broth and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, and oregano. Bring soup to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles: Add the egg noodles to the pot and simmer according to package instructions, about 10 minutes for dried noodles or longer if frozen, until fully cooked.
- Shred Chicken: Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the soup and stir well to combine.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Stir in freshly chopped parsley before serving for a fresh finish.
Notes
- For a creamy twist, add 2 cups of heavy cream during the last few minutes of cooking.
- Boost protein by adding 1 cup of frozen peas; heat them through while shredding the chicken.
- For quicker prep, use 1 1/2 to 2 cups of cooked diced or shredded chicken, such as rotisserie or leftovers, and stir in during the last 5 minutes to heat.
- Garnish with 3 tablespoons fresh chopped parsley if desired for added color and flavor.
- This recipe appeared in the "Family Favorite" cookbook in 2021 and has been updated since.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
