Chicken Noodle Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
163 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Soup
Description
Chicken Noodle Soup begins by seasoning and searing boneless, skinless chicken breasts to develop a golden crust. Carrots, celery, and onions are then softened in the same pot with butter, followed by the addition of grated ginger and minced garlic for aromatic depth. The seared chicken is returned to the pot along with chicken broth, dried herbs like thyme and oregano, salt, and pepper to simmer gently. Egg noodles are added near the end of cooking to avoid overcooking, and fresh chopped parsley is incorporated just before serving to brighten the dish.
The soup has a comforting, balanced flavor combining savory chicken, tender vegetables, and a touch of warmth from ginger and herbs. Its texture is enriched by the tender chicken and soft noodles in a clear broth.
This soup can be served as a light main dish or starter, especially in cooler weather. It pairs well with crusty bread or crackers. Ingredients can be adjusted for convenience, such as using pre-cooked chicken or adding frozen peas for extra protein and color.
To vary the soup, heavy cream can be added near the end for a creamy version. Leftovers reheat well and store for a few days in the refrigerator.
Ingredients
- 2 medium chicken breast boneless skinless
- 1 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon olive oil
- 2 tablespoons butter salted
- 3 carrot diced
- 4 celery diced, ribs
- 1 white onion diced
- 1 tablespoon ginger or 1 teaspoon dried ginger, grated
- 1 tablespoon garlic minced
- 8 cups chicken broth
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 12 ounces egg noodles dried or frozen
- 3 tablespoons parsley freshly chopped
Instructions
- Prepare your ingredients. Dice the 3 carrots and 4 celery ribs, dice the onion, grate the ginger (if using fresh), and mince the garlic. Season 2 medium boneless skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a large 6-quart pot, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
- Without cleaning the pot, add 2 tablespoons salted butter, 3 carrotsarrots, 4 celery ribselery, and the diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add 1 tablespoon grated ginger and 1 tablespoon minced garlic, and cook for another 2 minutes, stirring frequently.
- Return the chicken breasts to the pot, placing them on top of the vegetables. Pour in 8 cups chicken broth and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oreganoBring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Add the 12 ounces egg noodles to the pot. Simmer according to the package instructions—approximately 8 to 10 minutes for dried noodles, or longer if using frozen—until the noodles are fully cooked.
- Remove the chicken breasts from the pot. Shred the chicken using two forks, then return the shredded chicken to the soup. Stir to combine.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in the freshly chopped parsley before serving.
Notes
- For a creamier soup, stir in 2 cups of heavy cream during the last few minutes of cooking.
- Add 1 cup of frozen peas while shredding chicken for additional protein and color.
- Substitute cooked or shredded chicken, such as rotisserie chicken, to save time; add it in the last 5 minutes to heat through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 163kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 9mg | 0% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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