Description
A comforting and classic chicken noodle soup made with tender chicken breasts, fresh vegetables, flavorful herbs, and egg noodles simmered to perfection, perfect for a family meal.
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 3 medium carrots and 4 medium celery ribs, dice 1 medium white onion, grate ginger if using fresh, and mince 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.
- 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 soften. Add grated ginger and minced garlic; cook for 2 more minutes stirring frequently.
- Add Broth and Herbs: Return chicken breasts to the pot on top of the vegetables. Pour in 8 cups chicken broth and stir in remaining 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—approximately 10 minutes—to cook noodles fully.
- Shred Chicken: Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup and stir to combine.
- Adjust Seasoning and Serve: Taste soup and add extra salt and pepper if needed. Stir in freshly chopped parsley before serving for garnish.
Notes
- For a creamy twist, add 2 cups of heavy cream during the last few minutes of cooking.
- Boost protein by adding 1 cup frozen peas and heat through while shredding chicken.
- For a shortcut, use 1 1/2 to 2 cups of pre-cooked or shredded chicken stirred in during the last 5 minutes of cooking.
- Garnish with 3 tablespoons fresh chopped parsley for added flavor and color.
- This recipe was featured in the "Family Favorite" cookbook in 2021 and has been updated since.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
