Description
A comforting and easy Chicken Noodle Soup with egg noodles, tender shredded chicken, fresh vegetables, and a flavorful herb-infused broth. Perfect for a cozy meal or quick weeknight dinner.
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 or stock
2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons freshly cracked black pepper
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles or small pasta
Fresh parsley for garnish (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add diced onion, carrots, and celery; sauté for about 4 minutes until slightly softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add chicken, salt, pepper, oregano, thyme, and bay leaves.
5. Bring to a gentle simmer over medium-low heat.
6. Cover with lid slightly ajar and cook for about 15 minutes until chicken is tender.
7. Remove chicken, shred with two forks, and return to the pot.
8. Bring soup to a low boil and add egg noodles.
9. Cook for 6–7 minutes until noodles are tender.
10. Remove bay leaves, garnish with parsley if desired, and serve warm.
Notes
For best flavor, use homemade or high-quality chicken broth.
Freeze soup without noodles to prevent mushy texture.
Add a splash of lemon juice before serving for brightness.
You can substitute rotisserie chicken to save time.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American