Description
A comforting bowl of Chicken Noodle Soup with Egg Noodles, perfect for chilly days.
Ingredients
Scale
- 2 chicken breasts or thighs
- 2 carrots, diced
- 1 onion, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 bay leaves
- 8 ounces egg noodles
- Fresh parsley, for garnish
- Olive oil, for sautéing
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, then sauté for 4 minutes.
- Stir in garlic and cook for another minute. Add broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a gentle simmer.
- Cover the pot slightly and simmer for about 15 minutes until the chicken is tender.
- Remove chicken, shred it with two forks, then return it to the broth.
- Bring the soup to a low boil, add egg noodles, and cook 6–7 minutes until al dente.
- Remove bay leaves, garnish with parsley, and serve warm with bread or crackers.
Notes
- Use bone-in chicken for extra flavor.
- Sauté the vegetables well for natural sweetness.
- Don’t overcook the noodles; they will soften in the broth.
- Add a squeeze of lemon juice for brightness.
- Store noodles separately if making in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Noodle Soup, Egg Noodles, Comfort Food, Soup Recipe