Chicken Noodle Soup with Egg Noodles
A classic, comforting chicken noodle soup with egg noodles, made in under an hour. Perfect for cozy nights or feeding the whole family.
Equipment
- - Large soup pot or Dutch oven
- - Cutting board and knife
- Ladle
- - Tongs or forks for shredding
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 low sodium
- - 2 pounds chicken breasts or thighs
- - 2 teaspoons black pepper
- - 1½ teaspoons kosher salt
- - 1 teaspoon dried oregano
- - 1 teaspoon fresh thyme
- - 2 bay leaves
- - 6 oz egg noodles
- - Fresh parsley optional
Instructions
- Heat oil in large pot. Sauté onions, carrots, and celery for 4–5 minutes.
- Stir in garlic and cook for 1 more minute.
- Add chicken, broth, herbs, and spices. Bring to simmer.
- Cover and simmer 15–20 minutes. Remove chicken, shred, return to pot.
- Bring soup to boil, add egg noodles. Cook 6–8 minutes.
- Remove bay leaves. Garnish with parsley and serve hot.
Notes
- Freeze without noodles to prevent sogginess.
- Use rotisserie chicken to cut down on cook time.
- Add lemon juice at the end for brightness.
- Use rotisserie chicken to cut down on cook time.
- Add lemon juice at the end for brightness.