Chicken Noodle Soup

5 from 1 vote

Chicken Noodle Soup with Egg Noodles is a yummy homestyle soup that is so good for you! This one warms your soul with tender egg noodles, seasoned chicken, an herb broth, and bites of celery, carrot, and onion. It’s flavorful and delicious.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Chicken Noodle Soup

Servings:

Calories: 362kcal

Author: Ryan Allen

Equipment

6-quart Enameled Dutch Oven

Ingredients

1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon paprika

Soup Stock

3 tablespoons butter
½ medium yellow onion diced
4 celery ribs diced
4 medium carrots peeled and sliced into rounds
3 teaspoons garlic minced
10 cups low-sodium chicken broth
2 (10.5 ounce) cans condensed cream of chicken soup
1 teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon ground sage
¼ teaspoon Rosemary
2 bay leaves
16 ounces frozen egg noodles

Instructions

Remove the frozen egg noodles from the freezer and thaw them on the counter.
Cut chicken breasts in half lengthwise and season both sides with black pepper, Italian seasoning, onion powder, and paprika.
In a large pot, heat olive oil over medium-high heat. Cook chicken for 3-4 minutes on each side. Then, remove and chop into bite-sized pieces.
In the same pot, add butter and melt. Add onions, celery, carrots, and garlic. Cook for 5-7 minutes, stirring occasionally until soft.
Add chicken broth, cream of chicken soup, black pepper, thyme, sage, and Rosemary. Stir until well combined, then add bay leaves on top and bring to a simmer.
Separate egg noodles and add them to the pot along with the cooked chicken. Reduce heat to low and cover. Cook for 20-25 minutes or until noodles reach desired texture
Remove bay leaves before serving, and enjoy!

Notes

If you're meal prepping, prepare the soup without the noodles and freeze it in portions. When you're ready to eat, reheat the soup and add freshly cooked noodles for the best consistency.
Don’t be shy with herbs! Fresh thyme, parsley, and a squeeze of lemon juice can brighten the flavor and add depth to your broth.
For a lighter soup, omit the cream of chicken soup and stick to a clear broth. Want a richer version? Stir in a little heavy cream or a dollop of sour cream at the end.
Shredding the chicken gives the soup a rustic feel, while dicing it creates a more uniform texture. Both work great!
Store leftovers in an airtight container for up to 3 days in the fridge. If freezing, keep the noodles separate so they don’t soak up too much broth and become soft.

Nutrition