Easy Chicken Noodle Soup with Egg Noodles: A Heartwarming Classic
This Easy Chicken Noodle Soup with Egg Noodles is a comforting and delicious classic that warms the soul.
Equipment
- Dutch oven
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
- 1.5 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves https://amzn.to/3rDQkCk
- 6 oz egg noodles or your favorite small pasta noodles
Instructions
- In a large Dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
- Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.
- Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days. This soup freezes well, but it's recommended to freeze without the noodles.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 30gProtein: 43gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 121mgSodium: 887mgPotassium: 1064mgFiber: 3gSugar: 3gVitamin A: 3730IUVitamin C: 6mgCalcium: 63mgIron: 2mg
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