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–+ servings
Chicken noodle soup.
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4.83 from 52 votes

Chicken Noodle Soup

This classic chicken noodle soup is simple to make in just 45 minutes with ingredients you already have in your pantry.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken noodle soup
Servings: 8 servings
Author: Rachel Farnsworth

Ingredients

  • 1 tablespoon olive oil
  • 2 medium boneless skinless chicken breasts
  • 2 tablespoons salted butter
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 medium white onion diced
  • 1 tablespoon grated ginger or 1 teaspoon dried ginger
  • 1 tablespoon minced garlic
  • 8 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt , plus more to taste
  • 1/2 teaspoon black pepper , plus more to taste
  • 12 ounces egg noodles , dried or frozen
  • 3 tablespoons freshly chopped parsely
US Customary - Metric

Instructions

  • In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
  • Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
  • Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.
  • Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.
  • Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.

Video

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Notes

Variations:

  • For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking. 
  • Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken. 
  • Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through. 

Nutrition

Serving: 1.5cups | Calories: 163kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Calcium: 15mg | Iron: 1mg