Description
A comforting and hearty Chicken Noodle Soup made with tender seared chicken breasts, fresh vegetables, aromatic herbs, and egg noodles simmered in a flavorful chicken broth. Perfect for a family meal or when you need some cozy warmth.
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 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
Instructions
- Prepare Ingredients: Slice 3 medium carrots and 4 medium celery ribs, dice 1 medium white onion, grate 1 tablespoon fresh ginger (or use 1 teaspoon dried ginger), and mince 1 tablespoon 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 on each 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 another 2 minutes stirring frequently.
- Simmer Soup: Return chicken breasts to pot on top of vegetables. Pour in 8 cups chicken broth and add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon 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 for 10 minutes or until noodles are fully cooked (adjust for frozen noodles if needed).
- Shred Chicken: Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to soup and stir to combine.
- Adjust Seasoning and Serve: Taste soup and adjust salt and pepper as needed. Stir in freshly chopped parsley before serving for added freshness.
Notes
- For a creamy twist, add 2 cups of heavy cream during the last few minutes of cooking.
- Increase protein by adding 1 cup of frozen peas and heat through while shredding chicken.
- Use 1 1/2 to 2 cups cooked or shredded chicken breast (such as rotisserie or leftovers) to save time; add in the last 5 minutes of cooking to heat through.
- Garnish with 3 tablespoons fresh chopped parsley for extra flavor and presentation.
- This recipe originally appeared in the "Family Favorite" cookbook in 2021 and may have been updated since.
Nutrition
- Serving Size: 1 cup
- 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: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
