Chicken Noodle Soup

4.94 from 47 votes

Our chicken noodle soup has two secret ingredients that take it to the next level! We even have a creamy option, rotisserie chicken shortcut, and variations.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Keyword: chicken noodle soup

Servings: servings

Author: Rachel Farnsworth

Ingredients

2 medium boneless skinless chicken breasts
1 1/2 teaspoons salt divided
1 teaspoon black pepper divided
1 tablespoon olive oil
2 tablespoons salted butter
1 cup sliced carrot about 3 carrots
1 cup sliced celery about 4 ribs
1 medium white onion diced
1 tablespoon grated ginger or 1 teaspoon dried ginger
1 tablespoon minced garlic
8 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
12 ounces egg noodles dried or frozen
3 tablespoons freshly chopped parsely

US Customary - Metric

Instructions

Prepare your ingredients. Slice the carrots and celery, 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, 1 cup sliced carrot, 1 cup sliced celery, 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.

Video

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Notes

For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.
Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.
Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.

Nutrition