Description
This classic Chicken Noodle Soup is a comforting and hearty dish made with tender chicken breasts, fresh vegetables, flavorful herbs, and egg noodles simmered in a savory chicken broth. Perfect for a cozy meal, it balances wholesome ingredients and vibrant flavors in an easy stovetop recipe.
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
- 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
Broth and Herbs
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 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 fresh ginger if using, and mince the garlic. Season the chicken breasts evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Sear Chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Add the chicken breasts and sear them for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté Vegetables: Without cleaning the pot, add butter, sliced carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften. Add grated ginger and minced garlic; cook an additional 2 minutes, stirring frequently.
- Add Broth and Seasonings: Return the chicken breasts to the pot on top of the vegetables. Pour in chicken broth, then 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 egg noodles and simmer according to package instructions—about 10 minutes for dried noodles or longer if frozen—until the noodles are tender.
- Shred Chicken: Remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup and stir to incorporate.
- Adjust Seasoning and Serve: Taste the soup and add more salt or pepper if needed. Stir in freshly chopped parsley before serving for a fresh finish.
Notes
- For a creamy twist, add 2 cups heavy cream in the last few minutes of cooking.
- Boost protein by adding 1 cup frozen peas; heat through while shredding chicken.
- To save time, substitute cooked diced or shredded chicken (about 1 1/2 to 2 cups) and stir in during the last 5 minutes to heat.
- Garnish with 3 tablespoons fresh chopped parsley for extra flavor and color.
- This recipe was featured in the "Family Favorite" cookbook in 2021 and may have been updated since.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
