Description
This classic Chicken Noodle Soup recipe features tender shredded chicken, hearty vegetables, and comforting egg noodles simmered in a flavorful homemade chicken broth. Perfect for a cozy meal any day, it’s a wholesome and nourishing soup that comes together effortlessly on the stovetop.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
Broth and Seasoning
- 8 cups chicken broth or stock
- 2 teaspoons freshly cracked black pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
Protein and Pasta
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 6 oz egg noodles (or your favorite small pasta noodles)
Instructions
- Sauté Vegetables: In a large Dutch oven over medium heat, heat the olive oil. Add diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables start to soften.
- Add Garlic and Broth: Stir in minced garlic and cook for an additional minute to release its aroma. Then add the chicken broth, whole chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir to combine and bring the mixture to a gentle simmer over medium-low heat.
- Cook and Shred Chicken: Cover the pot with the lid slightly ajar to allow some steam to escape. Simmer until the chicken is cooked through and tender, about 15 minutes. Remove the chicken breasts and shred them using two forks into bite-sized pieces. Return the shredded chicken to the pot.
- Cook Noodles: Bring the soup to a gentle boil and add the egg noodles. Cook for 6 to 7 minutes, or until noodles are al dente. Adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired and serve warm with your favorite bread or crackers on the side for a comforting meal.
Notes
- Using chicken thighs instead of breasts will provide a richer flavor and more tender texture.
- Fresh herbs like thyme enhance the soup’s aroma but dried herbs are an acceptable substitute.
- For a heartier soup, add diced potatoes or parsnips with the other vegetables.
- This soup freezes well—cool completely before storing in airtight containers for up to 3 months.
- For a gluten-free version, substitute regular egg noodles with gluten-free pasta.
