Description
Comforting Chicken Noodle Soup with Egg Noodles. Enjoy a classic homemade soup with tender chicken and flavorful broth.
Ingredients
Scale
- 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
- 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
- Adjust seasoning to your liking.
- For a richer flavor, use homemade chicken broth.
- Add other vegetables, such as potatoes or peas, as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg