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 recipe for Classic Chicken Noodle Soup is a comforting and hearty meal, perfect for any day. It starts with preparing the vegetables – slicing both yellow and red onions, chopping celery, and slicing carrots. The chicken breasts are cut into chunks, and the seasonings (dried basil, Italian seasoning, salt, and black pepper) are measured out. In a large Dutch oven or stockpot, butter is melted and the vegetables are sautéed until they start to soften. The chicken chunks are added and seasoned with the herb blend, then cooked covered for about 10 minutes. The key to the soup is the chicken broth, which can be homemade, store-bought, or made from a concentrate like Better Than Bouillon. After adding the broth to the pot, extra wide egg noodles are stirred in and the soup is left to simmer. During this time, the chicken cooks thoroughly and the noodles become tender. The final step is to taste and adjust the seasonings, ensuring a perfectly flavored soup. This chicken noodle soup, with its rich broth, tender chicken, soft noodles, and aromatic vegetables, is a classic comfort food that’s both nourishing and satisfying.
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:
- Prep your vegetables by slicing both yellow and red onions, chopping celery, and slicing carrots.
- Cut the chicken breasts into chunks.
- Measure out the seasonings (dried basil, Italian seasoning blend, salt, and black pepper).
Prepare Chicken Broth:
- In a separate large saucepan, prepare the chicken broth using your preferred method or brand. Better Than Bouillon can be a good option if you don’t have homemade or store-bought broth ready.
Cook Vegetables:
- In a large Dutch oven or stockpot, melt 2 tablespoons of butter over medium-high heat.
- Add the sliced carrots, chopped celery, and sliced onions to the pot. Sauté the vegetables, stirring frequently, for about 5 minutes until they begin to soften.
Add Chicken and Season:
- Introduce the chicken chunks to the pot and sprinkle with the prepared seasoning blend (basil, Italian seasoning, salt, and pepper).
- Stir well to distribute the seasonings evenly, then cover the pot and allow the mixture to cook for approximately 10 minutes.
Add Broth and Noodles:
- Pour the prepared chicken broth into the pot and bring the mixture to a simmer.
- Add the uncooked extra wide egg noodles to the simmering broth, stirring well to ensure they are submerged.
- Allow the soup to simmer gently for about 20 minutes, stirring occasionally to prevent sticking.
Check and Serve:
- Taste the soup and adjust seasonings as necessary. Once the chicken is cooked through and the noodles are tender, your classic chicken noodle soup is ready to be served.
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.
