Description
A classic, comforting noodle soup made with tender chicken, egg noodles, and vegetables in a savory herb broth. Perfect for cozy nights or cold days.
Ingredients
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
1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles or other small pasta
Instructions
1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 4 minutes.
2. Add garlic and cook for 1 minute.
3. Pour in broth, add chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer, cover loosely, and cook until chicken is tender, about 15 minutes.
4. Shred chicken directly in the pot.
5. Bring soup to a light boil, add egg noodles, and cook for 6–7 minutes until noodles are tender.
6. Serve hot.
Notes
Use rotisserie chicken to save time.
Swap egg noodles for any small pasta or rice.
Use bone-in chicken for more flavor but remove bones before shredding.
Add lemon juice before serving for brightness.
Include veggies like potatoes, zucchini, corn, peas, or spinach for extra heartiness.
Stir in cream for a creamy version.
Substitute beef for chicken to make beef noodle soup.
Avoid overcooking noodles, as they’ll soften in the hot soup.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 3 g
- Sodium: 887 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.04 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 121 mg