Description
A comforting and hearty Chicken Noodle Soup made with tender seared chicken breasts, fresh vegetables, fragrant herbs, and egg noodles simmered in a flavorful chicken broth. Perfect for a family meal any day of the year.
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 & Aromatics
- 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
Liquids & 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 3 medium carrots and 4 medium celery ribs, dice 1 medium white onion, grate 1 tablespoon fresh ginger (or measure 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: Heat 1 tablespoon olive oil in a large 6-quart pot over medium-high heat. Sear the chicken breasts for 3 to 4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
- Sauté Vegetables: Without cleaning the pot, add 2 tablespoons salted butter. Add the sliced carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften. Add the grated ginger and minced garlic, cooking another 2 minutes while stirring frequently.
- Add Broth and Seasonings: Return the chicken breasts to the pot on top of the vegetables. Pour in 8 cups chicken broth. 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 12 ounces egg noodles to the pot. Simmer for 10 minutes or until noodles are fully cooked, following package instructions for dried or frozen noodles.
- Shred Chicken: Remove chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the soup and stir to combine.
- Final Seasoning: Taste the soup and add additional salt and pepper if needed. Stir in freshly chopped parsley before serving for added freshness and color.
Notes
- For a creamy twist, add 2 cups of heavy cream during the last few minutes of cooking.
- Boost protein by adding 1 cup frozen peas heated through while shredding chicken.
- To save time, substitute cooked shredded chicken (about 1 1/2 to 2 cups) added in the last 5 minutes of cooking to heat through.
- Garnish with 3 tablespoons fresh chopped parsley if desired for extra flavor and color.
- This recipe was featured in the "Family Favorite" cookbook in 2021 and may have updated since then.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
