Description
This comforting Chicken Noodle Soup features tender seared chicken breasts, fresh vegetables, fragrant herbs, and hearty egg noodles simmered in a savory chicken broth. Perfect for a family meal, this classic soup is easy to prepare and full of flavor.
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 carrots and celery ribs, dice the onion, grate fresh ginger if using, and mince garlic. Season 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. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove chicken and set aside on a plate.
- Sauté Vegetables: Without cleaning the pot, add butter, carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add grated or dried ginger and minced garlic; cook 2 more minutes while stirring frequently.
- Add Broth and Herbs: Return chicken breasts to the pot atop the vegetables. Pour in chicken broth and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, and dried oregano. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Cook Noodles: Add egg noodles to the pot and simmer for 10 minutes (or longer if using frozen noodles), until noodles are tender.
- Shred Chicken: Remove chicken breasts from the pot and shred them with two forks. Return shredded chicken to the soup and stir to combine.
- Final Taste and Garnish: Taste soup and adjust seasoning with 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.
- Add 1 cup of frozen peas to boost protein and nutrition; heat them while shredding the chicken.
- In a hurry? Use 1 1/2 to 2 cups cooked or shredded chicken breast (like rotisserie or leftovers) added during the last 5 minutes to heat through.
- Garnish the soup with 3 tablespoons fresh chopped parsley if desired.
- This recipe originally appeared in the "Family Favorite" cookbook in 2021 and has been updated since.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 700 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: 65 mg
