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

8

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Ingredients

  • 4 chicken breasts, cut into chunks
  • 1/2 cup yellow onion, sliced
  • 1/2 cup red onion, sliced
  • 1 cup celery, chopped
  • 1 cup carrots, sliced
  • 10 cups chicken broth
  • 4 cups extra wide egg noodles, uncooked
  • 2 tablespoons butter
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning blend
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Instructions

Preparation

Slice yellow and red onions, chop celery, and slice carrots. Cut chicken breasts into chunks. Measure out seasonings: dried basil, Italian seasoning blend, salt, and black pepper.

Prepare Chicken Broth

In a separate saucepan, prepare chicken broth using your preferred method or brand (e.g., Better Than Bouillon).

Cook Vegetables

In a large Dutch oven or stockpot, melt 2 tablespoons of butter over medium-high heat. Add carrots, celery, and onions, sautéing for about 5 minutes until softened.

Add Chicken and Season

Add chicken chunks to the pot. Sprinkle with basil, Italian seasoning, salt, and pepper. Stir well, cover, and cook for about 10 minutes.

Add Broth and Noodles

Pour in the prepared chicken broth and bring to a simmer. Add uncooked extra wide egg noodles, stirring to submerge them. Simmer for about 20 minutes, stirring occasionally.

Check and Serve

Taste the soup and adjust seasoning as needed. Once the chicken is cooked through and the noodles are tender, serve your classic chicken noodle soup.

Prepare the carrots, celery, onions, seasoning blend, and diced chicken breasts.

Prepare the chicken broth in a separate large saucepan. I use Better Than Bouillon.

Heat 2 tablespoons of butter to med-high in a Dutch oven or stock pot and add the carrots, celery, and onion. Cook and stir about 5 minutes.

Add the chicken with the seasoning blend and stir. Cover and cook about 10 minutes.

Add the chicken broth and the extra wide egg noodles. Simmer and stir about 20 minutes.