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Chicken noodle soup

Chicken Noodle Soup

A classic homemade chicken noodle soup with tender chicken, hearty egg noodles, and simple vegetables. Comforting, quick, and perfect for any day.
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Equipment

  • Large soup pot
  • - Knife & cutting board
  • Ladle
  • - Forks (for shredding)

Ingredients
  

  • - 1 tablespoon olive oil
  • - 1 tablespoon unsalted butter
  • - 1 medium onion chopped
  • - 2 carrots peeled and sliced
  • - 2 celery stalks chopped
  • - 2 cloves garlic minced
  • - 4 cups chicken broth
  • - 2 cups water
  • - 1.5 lbs boneless skinless chicken breasts
  • - ½ teaspoon Italian seasoning
  • - 2 cups uncooked egg noodles
  • - Salt and pepper to taste
  • - 1 tablespoon chopped fresh parsley optional

Instructions
 

  • Heat oil and butter in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes.
  • Add garlic and cook for 30 seconds more.
  • Add chicken broth, water, chicken, and seasoning. Bring to a boil, then simmer with the lid ajar for 15 minutes.
  • Stir in noodles and cook another 8–10 minutes until tender.
  • Shred chicken and return to pot. Season with salt and pepper.
  • Garnish with parsley and serve hot.

Notes

- Swap in chicken thighs or rotisserie chicken.
- Add lemon juice for brightness.
- Freeze without noodles for best texture.