Chicken Noodle Soup
This is a straightforward chicken noodle soup that comes together in about 40 minutes. You start by seasoning and searing chicken breasts, then build the soup base in the same pot to capture all the flavor. It’s a simple recipe that freezes well.
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Ingredients
- 2 large chicken breasts about 1.5 lbs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Pinch cayenne pepper
- 4 tablespoons salted butter
- 1/2 medium onion ~1 cup, finely diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 3 cups water
- 6 carrots sliced
- 3 cups wide egg noodles
- 1/4 cup heavy cream optional
Instructions
- Slice chicken breasts horizontally into four cutlets and season with oil and spices.
- Melt butter in large pot over medium heat and cook chicken 4-5 minutes per side until golden. Remove and set aside.
- Sauté onion in same pot 3-4 minutes until translucent. Add garlic and cook 1 minute.
- Add broth and water, scraping bottom of pot to release browned bits.
- Add carrots and simmer 5 minutes.
- Shred cooled chicken into bite-sized pieces.
- Add shredded chicken and egg noodles to pot. Simmer 10 minutes until noodles are tender.
- Stir in heavy cream during final 2 minutes of cooking.
- Season to taste with salt and pepper.
Notes
For thicker soup, add cream. Store leftovers separately from noodles to prevent them from getting mushy.
Tried this recipe?Leave a comment below & let me know!