Description
A comforting and hearty Chicken Noodle Soup featuring tender seared chicken breasts, fresh vegetables, aromatic herbs, and egg noodles simmered to perfection in a flavorful chicken broth. This classic homemade soup is perfect for any occasion and easy to prepare.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breast about 2 pieces
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon olive oil
Vegetables and Aromatics
- 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 Seasoning
- 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 the carrots and 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 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.
- Sauté Vegetables: Without cleaning the pot, add salted butter, carrots, celery, and onion. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften. Add grated ginger and minced garlic, cook for another 2 minutes while stirring frequently.
- Add Broth and Simmer: Return the chicken breasts to the pot on top of the vegetables. Pour in chicken broth and stir in the remaining salt, pepper, dried thyme, and dried oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles: Add egg noodles to the pot. Simmer according to package instructions, about 10 minutes for dried noodles or longer if frozen, until noodles are fully cooked.
- Shred Chicken: Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup and stir well to combine.
- Season and Serve: Taste and adjust seasoning with additional 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 while shredding the chicken to boost protein and nutrition.
- If short on time, use 1 1/2 to 2 cups of diced cooked or shredded chicken instead of cooking raw chicken breasts; stir in during the last 5 minutes to heat through.
- 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 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
