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Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my chicken noodle soup with egg noodles.
It’s cozy, hearty, and just what you need for a chilly day.
Plus, it’s super easy to make and packed with flavor!
Grab your spoon, and let’s get cooking!
Possible Ingredient Alternatives
Chicken breasts can be replaced with boneless skinless chicken thighs for a richer flavor and more tender meat. Use the same amount and cooking time. For a vegetarian option, substitute with firm tofu or chickpeas, adjusting cooking time as needed. Egg noodles can be swapped with gluten-free pasta, zucchini noodles, or shirataki noodles for those avoiding gluten or carbs. Cooking times may vary, so monitor closely. Heavy cream can be substituted with coconut milk or cashew cream for a dairy-free alternative. Use equal amounts, but be aware that it may slightly alter the flavor profile. For a lighter option, use milk or a mixture of milk and Greek yogurt to maintain creaminess while reducing fat content.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 130-140 g
Ingredients
- 1 tablespoon olive oil
- 2-3 medium boneless skinless chicken breasts
- 2 tablespoons salted butter
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 medium white or yellow onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 8 cups chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces egg noodles, dried or frozen
- 1 cup frozen peas (optional)
- 2-3 tablespoons freshly chopped parsley
- 2 cups heavy cream (optional)
Step 1: Prepare and Sear the Chicken
Begin by seasoning 2-3 boneless, skinless chicken breasts with salt and black pepper.
In a large 6-quart pot, heat 1 tablespoon of olive oil over medium-high heat.
Sear the chicken breasts in the pot for 3-4 minutes on each side until they are nicely browned.
Once done, remove the chicken from the pot and set aside on a plate.
Step 2: Sauté the Vegetables
Without cleaning out the pot, add 2 tablespoons of salted butter and allow it to melt.
Add 1 medium diced onion, 1 cup of sliced carrots, and 1 cup of sliced celery to the pot.
Sauté these vegetables for about 5-7 minutes until they begin to soften.
Add in 1 tablespoon of minced garlic and 1 tablespoon of freshly grated ginger (or 1 teaspoon dried ginger) and continue to sauté for an additional 1-2 minutes.
Step 3: Build the Soup Base
Pour in 8 cups of chicken broth and return the seared chicken breasts to the pot.
Season the soup mixture with ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, 1 teaspoon of salt (adjust to taste), and ½ teaspoon of black pepper.
Bring the mixture to a rolling boil.
Step 4: Simmer the Soup
Once the soup is boiling, reduce the heat to allow it to simmer.
Let it simmer for 10-15 minutes until the chicken is fully cooked through and the vegetables are tender.
Add 12 ounces of egg noodles (dried or frozen) to the pot and continue simmering until the noodles are cooked according to their package directions.
Step 5: Finish and Serve
Remove the cooked chicken breasts from the pot, shred them using a fork or your hands, and return the shredded chicken back into the soup.
If desired, add 1 cup of frozen peas to the pot and allow them to heat through for about 2 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Optionally, stir in 2-3 tablespoons of freshly chopped parsley for garnish.
For a creamier version of the soup, add 2 cups of heavy cream during the last few minutes of cooking.
Serve the soup hot and enjoy!
