Description
This classic Chicken Noodle Soup features tender seared chicken breasts, hearty egg noodles, and a flavorful blend of vegetables and herbs simmered in rich chicken broth. Perfect for comforting family meals, it is easy to prepare and customizable to your preferences.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast about 2 pieces
Vegetables and Aromatics
- 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
- 3 tablespoons fresh chopped parsley for garnish (optional)
Pan & Soup Base
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 8 cups chicken broth
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Pasta
- 12 ounces egg noodles dried or frozen
Instructions
- Prepare Ingredients: Slice 3 medium carrots and 4 medium celery ribs. Dice the onion. Grate the ginger if using fresh, and mince the garlic. Season 1 pound boneless skinless chicken breast with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Sear Chicken: In a large 6-quart pot, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove chicken from pot and set aside on a plate.
- Sauté Vegetables: Without cleaning the pot, add 2 tablespoons 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, then cook for 2 more minutes, stirring frequently.
- Add Broth and Herbs: Return the chicken breasts to the pot, placing them on top of the vegetables. Pour in 8 cups chicken broth. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, and dried oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles: Add 12 ounces egg noodles to the pot. Simmer according to package instructions—about 10 minutes for dried or longer if frozen—until noodles are fully cooked.
- Shred Chicken: Remove the chicken breasts from the pot. Shred using two forks, then return shredded chicken to the soup and stir to combine.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Stir in freshly chopped parsley if desired 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 chicken.
- If short on time, substitute with 1 1/2 to 2 cups of diced cooked or shredded chicken added in the last 5 minutes.
- Garnish with 3 tablespoons fresh chopped parsley for added flavor and color.
- This recipe appeared in the "Family Favorite" cookbook in 2021 and may have been updated since.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
