Description
A classic chicken noodle soup recipe that’s the ultimate comfort food. Tender chicken, aromatic vegetables, and egg noodles combine in a flavorful chicken broth, making it perfect for chilly days or when you need a soothing meal.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
Noodles
- 2 cups egg noodles
Instructions
- Sauté vegetables: In a large pot, heat a little oil over medium heat. Add the chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5-7 minutes. This step helps build a rich base flavor for the soup.
- Add chicken and broth: Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to maintain a low simmer. Cook until the chicken is fully cooked through, about 15-20 minutes.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot, stirring to combine with the broth and vegetables.
- Cook noodles: Add the egg noodles to the simmering soup. Continue to cook until the noodles are tender but not mushy, about 6-8 minutes. Taste and season with salt and pepper as needed before serving.
Notes
- For a richer flavor, you can sauté the vegetables in a bit of butter instead of oil.
- Leftover cooked chicken can be used in place of raw breast meat to shorten cooking time.
- Customize with fresh herbs like parsley or thyme for added aroma.
- Use gluten-free noodles if gluten sensitivity is a concern.
- Leftovers store well in the refrigerator for 3-4 days and freeze beautifully.