Description

This easy-to-make Chicken Noodle Soup with egg noodles is a comforting, hearty meal that comes together in under an hour. Loaded with tender chicken, vegetables, and savory broth, it’s the perfect cozy dish for any occasion!

Ingredients

For the Soup:

1 tablespoon olive oil

1 medium yellow onion, diced

1 cup sliced carrots

1 cup diced celery

2 tablespoons minced garlic

8 cups chicken broth or stock

2 pounds boneless, skinless chicken breasts or thighs

2 teaspoons freshly cracked black pepper

1 ½ teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon minced fresh thyme

2 bay leaves

6 oz egg noodles (or your favorite small pasta)

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Instructions

Step 1: Sauté the Vegetables

In a large Dutch oven, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables begin to soften.

Step 2: Add Garlic and Broth

Stir in the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth, add the chicken breasts, kosher salt, black pepper, oregano, thyme, and bay leaves.
Bring everything to a simmer over medium-low heat.

Step 3: Cook the Chicken

Once the soup reaches a simmer, cover the pot with the lid slightly askew.
Let the chicken cook for about 15 minutes, or until the chicken is tender and can be easily shredded with a fork.

Step 4: Shred the Chicken

Using two forks, shred the cooked chicken into the broth, breaking it into larger or smaller pieces according to your preference.

Step 5: Add the Noodles

Bring the soup to a low boil, then add the egg noodles.
Cook for about 6-7 minutes or until the noodles are al dente. If you prefer softer noodles, cook for an extra minute or so.

Step 6: Serve and Enjoy

Once the noodles are cooked, taste the soup and adjust the seasoning with more salt or pepper if necessary.
Serve hot, garnished with fresh chopped parsley, and enjoy with your favorite bread or crackers on the side.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. When reheating, add extra broth if needed to thin the soup, as noodles may absorb the broth during storage.
Freezing: This soup freezes well, but it’s best to freeze it without the noodles. Noodles can become mushy when frozen. For best results, freeze the soup base (without noodles) and cook fresh noodles when reheating. The soup can be frozen for up to 3 months.
Make Ahead: You can prepare a large batch of this soup ahead of time. Add the noodles when you’re ready to serve to prevent them from getting soggy.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: Stovetop
Cuisine: asian inspired