Description
A comforting and classic Chicken Noodle Soup recipe featuring tender chicken breast, fresh vegetables, flavorful herbs, and egg noodles simmered in a rich homemade broth.
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 ginger (or 1 teaspoon dried ginger)
- 1 tablespoon minced garlic
Soup Base and Noodles
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 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 breast with half of the salt and black pepper.
- Sear Chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove and set aside.
- Sauté Vegetables: In the same pot, add salted butter, sliced carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally until vegetables begin to soften. Add grated ginger and minced garlic, cooking for another 2 minutes while stirring frequently.
- Add Broth and Herbs: Return chicken breasts to the pot, placing them on top of the vegetables. Pour in chicken broth and add remaining salt, black pepper, dried thyme, and dried oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles: Add egg noodles to the pot and simmer according to package instructions—about 10 minutes for dried noodles or longer if using frozen—until fully cooked.
- Shred Chicken: Remove chicken breasts from the pot. Shred with two forks, then return shredded chicken to the soup and stir to combine.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Stir in freshly chopped parsley before serving.
Notes
- For a creamy twist, add 2 cups of heavy cream during the last few minutes of cooking.
- To increase protein, add 1 cup of frozen peas and heat through while shredding the chicken.
- If short on time, use 1 1/2 to 2 cups of cooked or shredded chicken breast, such as rotisserie chicken, and stir in during the last 5 minutes to heat through.
- Garnish with 3 tablespoons fresh chopped parsley if desired.
- This recipe originally appeared in the "Family Favorite" cookbook in 2021 and may have been updated since.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
