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Classic Chicken Noodle Soup

A heartwarming and easy recipe for Classic Chicken Noodle Soup, combining tender chicken, vibrant vegetables, and aromatic herbs for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil For sautéing the vegetables. Extra virgin offers a richer flavor.
  • 1 medium Yellow Onion, diced The aromatic base for your soup.
  • 2 medium Carrots, sliced Their natural sweetness enhances the broth.
  • 2 stalks Celery, sliced For crunch and earthy flavor.
  • 3 cloves Garlic, minced A must-have for a fragrant base.
Main Ingredients
  • 8 cups Chicken Broth Homemade is best, but low-sodium store-bought works great too.
  • 2 pieces Chicken Breasts, boneless and skinless Perfect for shredding.
  • To taste Salt & Pepper No soup is complete without seasoning.
  • 1 teaspoon Dried Oregano Adds a Mediterranean flair.
  • 1 tablespoon Fresh Thyme, chopped For that fresh herbaceous note.
  • 2 leaves Bay Leaves Essential for depth of flavor.
  • 8 ounces Egg Noodles The classic noodle for chicken soup.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onions, sliced carrots, and celery. Sauté until they are softened, about 4 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the chicken broth and add the chicken breasts, oregano, thyme, bay leaves, salt, and pepper.
  2. Bring the mixture to a gentle simmer, cover, and let it cook for about 30-40 minutes, or until the chicken is tender enough to shred.
  3. Carefully remove the chicken breasts from the pot, allowing them to cool slightly before shredding them with two forks. Return the shredded chicken to the pot.
  4. Stir in the egg noodles and simmer for another 6-7 minutes, or until the noodles are tender.
Serving
  1. Ladle the fragrant soup into bowls and serve hot, garnished with freshly chopped parsley or additional herbs if desired.

Notes

Allow leftover soup to cool completely before storing in an airtight container. This soup will last up to 4 days in the fridge and up to 3 months in the freezer. If your broth turns out too bland, add a splash of lemon juice or a little vinegar to brighten the flavors.