Classic Chicken Noodle Soup

Classic chicken noodle soup using diced chicken breast and extra wide egg noodles with carrots, celery, and onion with dried herbs.

This Classic Chicken Noodle Soup is a comforting, hearty meal that begins with sautéing yellow and red onions, celery, and carrots in melted butter. Chunked chicken breasts, seasoned with dried basil, Italian seasoning, salt, and pepper, are then added and cooked until tender. With chicken broth and egg noodles added to simmer, this soup becomes a flavorful blend of rich broth, tender chicken, soft noodles, and aromatic vegetables, making it the ultimate comfort food.

Servings

4-6

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

For the Base
2 tablespoons butter
1 cup carrots, sliced
1 cup celery, chopped
½ cup yellow onion, sliced
½ cup red onion, sliced

For the Chicken & Seasoning
2 chicken breasts, cut into chunks
2 teaspoons dried basil
2 teaspoons Italian seasoning blend
1 teaspoon salt
1 teaspoon black pepper

For the Broth & Noodles
8 cups chicken broth
3 cups wide egg noodles, uncooked

Building the Flavor Base
In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup sliced carrots, 1 cup chopped celery, ½ cup sliced yellow onion, and ½ cup sliced red onion, stirring to coat in the butter. Cook for about 5–7 minutes until the vegetables begin to soften and become fragrant.

Cooking the Chicken
Add 2 chicken breasts (cut into chunks) directly to the pot with the vegetables. Season with 2 teaspoons dried basil, 2 teaspoons Italian seasoning blend, 2 teaspoons salt, and 2 teaspoons black pepper, stirring to evenly coat the chicken and vegetables. Cook for about 4–5 minutes, allowing the chicken to lightly brown on the outside.

Adding the Broth
Pour in 8 cups chicken broth, stirring to combine and scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 10–15 minutes, or until the chicken is fully cooked and tender.

Cooking the Noodles
Add 4 cups uncooked extra wide egg noodles to the simmering broth and cook for about 7–10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking and ensure even cooking.

Finishing and Serving
Taste the soup and adjust seasoning if needed. Serve hot, allowing the tender chicken, vegetables, and noodles to shine in the flavorful broth.