Description
A comforting and flavorful Chicken Noodle Soup featuring tender seared chicken breasts, fresh vegetables, aromatic herbs, and hearty egg noodles simmered in a rich chicken broth. Perfect for a nourishing meal any day of the year.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breast about 2 pieces
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 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 fresh ginger or 1 teaspoon dried ginger
- 1 tablespoon minced garlic
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces egg noodles dried or frozen
- 3 tablespoons fresh chopped parsley (optional garnish)
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 the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Sear chicken: Heat 1 tablespoon olive oil in a large 6-quart pot over medium-high heat. Sear the chicken breasts for 3 to 4 minutes on each side until golden brown. Remove 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, and cook for 2 more minutes, stirring frequently.
- Add broth and herbs: Return chicken to the pot atop the vegetables. Pour in 8 cups of chicken broth. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, and dried oregano. Bring to boil, then reduce heat and simmer for 10 minutes.
- Cook noodles: Add 12 ounces of egg noodles to the pot. Simmer for 10 minutes or until noodles are fully cooked according to package instructions.
- Shred chicken: Remove chicken from pot and shred using two forks. Return shredded chicken to the soup and stir to combine.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Stir in fresh chopped parsley before serving.
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, heating through while shredding chicken.
- Save time by using 1 1/2 to 2 cups cooked or shredded chicken breast, adding it in the last 5 minutes to heat through.
- Garnish with 3 tablespoons fresh chopped parsley if desired.
- This recipe was featured in the "Family Favorite" cookbook in 2021 and has been updated since.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
