Description
A comforting and classic chicken noodle soup made with tender shredded chicken, savory vegetables, and egg noodles simmered in a flavorful chicken broth. Perfect for a cozy meal anytime, this soup is easy to prepare and great for meal prep or freezing.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
Soup Base
- 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
Pasta
- 6 oz egg noodles, or your favorite small pasta noodles
Instructions
- Sauté vegetables: In a large dutch oven over medium heat, heat the olive oil. Add the diced onion, sliced carrots, and diced celery, stirring occasionally, and sauté for approximately 4 minutes until the vegetables begin to soften.
- Add garlic: Stir in the minced garlic and sauté for an additional 1 minute, releasing its aroma but avoiding browning.
- Add broth and seasonings: Pour in the chicken broth, then add the chicken breasts or thighs, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir well to combine.
- Simmer chicken: Bring the mixture to a simmer over medium-low heat. Cover the pot with the lid slightly ajar to allow steam to escape and cook until the chicken is tender and easily shredded, about 15 minutes.
- Shred chicken: Using two forks, shred the chicken into the broth to your preferred size, either larger chunks or finely shredded.
- Cook noodles: Raise the heat to bring the soup to a low boil. Add the egg noodles and cook for 6 to 7 minutes until the pasta is al dente.
- Serve: Remove bay leaves and ladle the soup into bowls. Garnish with fresh chopped parsley if desired and serve warm, accompanied by your favorite bread or crackers.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave; add extra broth when reheating as noodles tend to absorb liquid.
- Freezing: The soup freezes well without the noodles to prevent them from becoming mushy. Freeze in airtight containers for up to 3 months. Add fresh noodles when reheating.
- Make Ahead: Ideal for meal prep, make a large batch and refrigerate. Add noodles fresh when ready to serve to maintain their texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
