Description
This Better Than Takeout Chicken Noodle Soup recipe is a comforting and flavorful dish that’s perfect for any night of the week. It’s easy to make at home and tastes even better than your favorite takeout!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth, add thyme, rosemary, salt, and pepper. Bring to a boil.
- Add the cooked chicken and egg noodles to the pot. Reduce heat and simmer until noodles are tender, about 8-10 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier soup, add a pinch of red pepper flakes.
- You can use rotisserie chicken to save time. Shred the chicken and add it to the soup in step 5.
- Feel free to add other vegetables like mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Protein: 30g
