Chicken Noodle Soup with Egg Noodles
A quick, cozy classic made with tender chicken, egg noodles, and hearty vegetables. Perfect for weeknight meals or when you need a warm hug in a bowl.
Equipment
- - Large Dutch oven or soup pot
- Cutting board & knife
- - Tongs or fork for shredding
Ingredients
- - 1 tablespoon olive oil
- - 1 medium yellow onion diced
- - 1 cup sliced carrots
- - 1 cup diced celery
- - 2 tablespoons minced garlic
- - 8 cups low-sodium chicken broth
- - 2 pounds boneless skinless chicken breasts
- - 2 teaspoons cracked black pepper
- - 1½ teaspoons kosher salt
- - 1 teaspoon dried oregano
- - 1 teaspoon thyme
- - 2 bay leaves
- - 6 oz egg noodles
- - Fresh parsley optional
Instructions
- Heat oil in a large pot. Sauté onion, carrots, and celery for 4 minutes.
- Add garlic and spices. Cook 1 more minute.
- Add chicken and broth. Simmer for 15–20 minutes.
- Shred chicken, return to pot.
- Add noodles and cook until al dente, 6–8 minutes.
- Serve hot, garnished with parsley.
Notes
- Use rotisserie chicken to save time
- Freeze without noodles for best texture
- Add lemon juice for brightness
- Freeze without noodles for best texture
- Add lemon juice for brightness