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
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
4 chicken breasts, cut into chunks
2 teaspoons dried basil
2 teaspoons Italian seasoning blend
2 teaspoons salt
2 teaspoons black pepper
For the Broth & Noodles
10 cups chicken broth
4 cups extra wide egg noodles, uncooked
Instructions
Sauté the Vegetables
In a Dutch oven or stockpot, melt butter over medium-high. Add carrots, celery, and both onions. Sauté 5 minutes until softened.
Cook the Chicken
Add chicken chunks and season with basil, Italian seasoning, salt, and pepper. Stir, cover, and cook about 10 minutes.
Add Broth & Noodles
Pour in chicken broth and bring to a simmer. Stir in uncooked egg noodles, making sure they’re submerged.
Simmer
Reduce heat and simmer 20 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
Finish & Serve
Taste, adjust seasoning, and serve hot with bread or crackers.
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.
