Homestyle Chicken Noodle Soup Recipe

Ingredients

• 1 pound boneless skinless chicken breast about 2 pieces
• 1 1/2 teaspoons salt divided
• 1 teaspoon black pepper divided
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 3 medium carrots sliced
• 4 medium celery ribs sliced
• 1 medium white onion diced
• 1 tablespoon grated ginger or 1 teaspoon dried ginger
• 1 tablespoon minced garlic
• 8 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 12 ounces egg noodles dried or frozen

Instructions

1. 1

   Prepare Ingredients: Slice the carrots and celery, dice the onion, grate the ginger if using fresh, and mince the garlic. Season the chicken breasts with half of the salt and pepper.

2. 2

   Sear Chicken: Heat olive oil in a large 6-quart pot over medium-high heat. Sear chicken breasts for 3 to 4 minutes on each side until golden brown. Remove chicken and set aside.

3. 3

   Sauté Vegetables: Without cleaning the pot, add butter, carrots, celery, and onion. Cook for 5 to 7 minutes until vegetables start to soften. Add ginger and garlic and cook for another 2 minutes, stirring frequently.

4. 4

   Add Broth and Herbs: Return chicken breasts to the pot on top of the vegetables. Pour in chicken broth and add remaining salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Cook Noodles: Add egg noodles to the pot and simmer for 10 minutes or until noodles are tender as per package instructions.

6. 6

   Shred Chicken: Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup and stir to combine.

7. 7

   Adjust Seasoning and Serve: Taste and add more salt or pepper if needed. Stir in freshly chopped parsley just before serving for freshness.