Chicken Noodle Soup

This cozy bowl of comfort features moist chicken, aromatic vegetables, thick, tender noodles, and an herby, richly perfumed broth.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword chicken noodle soup recipe, egg noodles, one pan meal, wide egg noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 379kcal

1 tablespoon butter
1 tablespoon olive oil
3-4 carrots peeled and diced about 1 cup
2 stalks celery diced, about 1 cup
1 small yellow onion diced, about 1 cup
2 cloves garlic minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
10 cups chicken broth
2 bay leaves
1 teaspoon better than bouillon chicken flavor or 1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules
8 ounces dry egg noodles regular, gluten-free, or yolk-free
3 cups shredded cooked chicken preferably from a rotisserie chicken
Chopped fresh parsley for serving optional

Heat the butter and oil together in a large saucepan, stock pot, or Dutch oven over medium-high heat. When the butter has melted, add the carrots, celery, and onion and cook for 5 to 7 minutes, until soft. Add the garlic, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth, bay leaves, and bouillon and bring to a boil. Add the egg noodles and return to a boil.
Reduce the heat to medium and gently boil for 5 minutes. Add the chicken and gently boil for 5 to 7 more minutes (or as long as instructed on the package of egg noodles), until the noodles are tender.
Remove the bay leaves and season to taste with salt and black pepper. Ladle the soup into bowls and top with parsley, if using.