Description
A comforting and classic Chicken Noodle Soup recipe featuring tender chicken breasts, fresh vegetables, and egg noodles simmered in a flavorful broth, perfect for a family meal or when you need some soothing warmth.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast about 2 pieces
Seasonings
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Vegetables
- 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
Liquids and Fats
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 8 cups chicken broth
Pasta
- 12 ounces egg noodles dried or frozen
Instructions
- Prepare ingredients: Slice the carrots and celery ribs, dice the onion, grate the fresh ginger if using, and mince the garlic. Season the chicken breasts with half of the salt and black pepper.
- Sear chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown. Remove and set aside.
- Sauté vegetables: In the same pot, add butter followed by carrots, celery, and onion. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften. Add ginger and garlic, cooking for an additional 2 minutes while stirring frequently.
- Add broth and seasonings: Return chicken to the pot atop 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 simmering soup. Cook for 10 minutes or until noodles are tender, following package instructions for dried noodles or longer for frozen.
- Shred chicken: Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup and stir well.
- Final seasoning: Taste and adjust salt and pepper as 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 for extra protein, warming them through while shredding the chicken.
- If short on time, use 1 1/2 to 2 cups of cooked diced or shredded chicken breast, adding it during the last 5 minutes to heat through.
- Garnish with 3 tablespoons fresh chopped parsley for added color and flavor.
- This recipe was featured in the “Family Favorite” cookbook in 2021 and may have updates.
