Description
This classic Chicken Noodle Soup recipe features tender seared chicken breasts simmered with fresh vegetables, flavorful herbs, and egg noodles in a comforting homemade broth. Perfect for a family meal or cozy dinner, this soup is easy to prepare and can be customized with optional add-ins for extra creaminess or protein.
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
Broth and Herbs
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Pasta
- 12 ounces egg noodles dried or frozen
Instructions
- Prepare Ingredients: Slice the carrots and celery, dice the onion, grate the ginger if using fresh, and mince the garlic. Season the chicken breasts with half of the salt and pepper.
- Sear Chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Sear chicken breasts for 3 to 4 minutes on each side until golden brown. Remove chicken and set aside.
- Sauté Vegetables: Without cleaning the pot, add butter, carrots, celery, and onion. Cook for 5 to 7 minutes until vegetables start to soften. Add ginger and garlic and cook for another 2 minutes, stirring frequently.
- Add Broth and Herbs: Return chicken breasts to the pot on top of the vegetables. Pour in chicken broth and add remaining salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles: Add egg noodles to the pot and simmer for 10 minutes or until noodles are tender as per package instructions.
- Shred Chicken: Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup and stir to combine.
- Adjust Seasoning and Serve: Taste and add more salt or pepper if needed. Stir in freshly chopped parsley just before serving for freshness.
Notes
- For a creamy twist, add 2 cups heavy cream during the last few minutes of cooking.
- Boost protein by adding 1 cup frozen peas and warming them through while shredding chicken.
- If short on time, use 1 1/2 to 2 cups diced cooked or shredded chicken breast, adding it in the last 5 minutes to heat through.
- Garnish with 3 tablespoons fresh chopped parsley for added freshness and color.
- This recipe was featured in the "Family Favorite" cookbook in 2021 with possible updates since then.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
