This chicken noodle soup, a blend of tender chicken, crisp vegetables, and delicate noodles in a savory broth, offers a comforting, homestyle meal. Ready in just 45 minutes, it will fill your home with an inviting aroma, perfect for any day of the week.
In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.
Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.
Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.
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.