Description
This easy chicken noodle soup recipe is a comforting and flavorful homemade classic, perfect for cozy nights. Made with tender chicken breasts, fresh vegetables, and egg noodles, it cooks on the stovetop in just under an hour. The combination of sautéed aromatics, savory broth, and fresh herbs delivers a wholesome and satisfying meal for the whole family.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 sticks celery, chopped
- 2 cloves garlic, minced
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken broth
- 2 cups water
- 1/2 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 tablespoon fresh parsley, chopped
Main Ingredients
- 1.5 pounds uncooked chicken breasts, boneless skinless
- 2 cups uncooked egg noodles
Instructions
- Sauté vegetables: In a soup pot, heat olive oil and butter over medium-high heat. Add chopped onion, carrots, and celery, and sauté for 5 to 7 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant but not browned.
- Add liquids and chicken: Pour in the chicken broth and water, then add the chicken breasts and sprinkle in the Italian seasoning.
- Simmer the soup: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low-medium, cover the pot with the lid slightly ajar, and simmer for 15 minutes to cook the chicken through.
- Cook noodles: Add the uncooked egg noodles to the pot and cook uncovered for 8 minutes, stirring occasionally to prevent the noodles from sticking. Adjust heat to maintain a gentle boil if necessary.
- Shred chicken: Remove the chicken breasts from the pot, shred or cut them into bite-sized pieces, then return them to the soup. Ensure the chicken is fully cooked (165°F internal temperature), simmer longer if needed.
- Season and garnish: Taste and season the soup with salt and pepper generously. Stir in fresh chopped parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use gluten-free noodles if a gluten-free version is preferred.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
