Description
A comforting and classic Chicken Noodle Soup made with tender chicken breast, fresh vegetables, fragrant herbs, and hearty egg noodles simmered together for a warm and satisfying meal.
Ingredients
Scale
Protein 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
- 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
Fats and Liquids
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 8 cups chicken broth
Herbs and Pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces egg noodles (dried or frozen)
Optional Garnish
- Fresh chopped parsley
Instructions
- Prepare the ingredients: Slice the carrots and celery, dice the onion, grate the fresh ginger if using, and mince the garlic. Season the chicken breasts with half of the salt and pepper.
- Sear the 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 the vegetables: Add butter to the same pot without cleaning it, then add carrots, celery, and onion. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften. Add ginger and garlic, cooking for 2 more minutes while stirring frequently.
- Add broth and seasonings: Return chicken to the pot on top of the vegetables. Pour in chicken broth and stir in remaining salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook the noodles: Add egg noodles and simmer according to package instructions—about 10 minutes for dried noodles or longer if frozen—until fully cooked.
- Shred the chicken: Remove chicken breasts, shred with two forks, then return shredded chicken to the pot. Stir well to combine.
- Adjust seasoning and serve: Taste soup and add extra 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.
- Increase protein by adding 1 cup of frozen peas, heating through while shredding the chicken.
- To save time, use 1 1/2 to 2 cups diced cooked or shredded chicken breast instead of cooking raw chicken; stir in during the last 5 minutes to heat.
- Garnish with 3 tablespoons fresh chopped parsley for added freshness.
- This recipe originally appeared in the "Family Favorite" cookbook in 2021 and has been updated.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
