Description
A comforting and classic Chicken Noodle Soup featuring tender seared chicken breasts, fresh vegetables, flavorful herbs, and egg noodles simmered in a rich chicken broth. Perfect for a wholesome family meal or to soothe a cold.
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
Soup Base
- 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 the chicken and set aside on a plate.
- Sauté Vegetables: Add butter to the same pot without cleaning it. Add sliced carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften. Add grated ginger and minced garlic, cooking another 2 minutes with frequent stirring.
- Simmer Soup: Return chicken breasts to the pot on top of the vegetables. Pour in chicken broth and stir in 1 teaspoon salt, 1/2 teaspoon black 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 simmering soup. Cook according to package instructions—about 10 minutes for dried noodles or longer if frozen—until fully cooked.
- Shred Chicken: Remove chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Adjust Seasoning and Serve: Taste the soup and add additional salt and pepper if needed. Stir in freshly chopped parsley before serving.
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; heat through while shredding chicken.
- To save time, substitute cooked or shredded chicken (1 1/2 to 2 cups), like rotisserie chicken, added in the last 5 minutes of cooking to heat through.
- Garnish with 3 tablespoons fresh chopped parsley, if desired.
- This recipe appeared in the "Family Favorite" cookbook in 2021 and may have been updated since.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- 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: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
