The Best Chicken Noodle Soup

Moist chicken, tender noodles, and loads of vegetables in the most scrumptious, flavorful broth you've ever had. Made in one pan, endlessly versatile, and totally wholesome.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword chicken noodle soup, egg noodles, soup

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 322kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots about 2 carrots
1/2 cup chopped celery 1 to 2 stalks
1/2 pound boneless skinless chicken breasts tenders, or thighs, cut into bite-size pieces
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1-2 cups chopped broccoli rabe or broccolini
2 cloves garlic minced
6 cups chicken broth
2 cups water plus more if needed
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 bay leaves
6 ounces egg noodles any variety, I chose No Yolks egg white noodles
Chopped fresh parsley for serving optional

Instructions

Heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook for 3 to 5 minutes, until soft.
Add the chicken and cook until no longer pink, stirring frequently. Add the 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 broccoli rabe and garlic and cook for 30 seconds.
Add the broth, water, tomato paste, Worcestershire sauce, and bay leaves and bring to a boil. Add the egg noodles and return to a boil.
Reduce the heat to medium and gently boil for 10 minutes (or as long as instructed on the package), until the noodles are tender.
Remove the bay leaves and season to taste with salt and pepper. Ladle the soup into bowls and top with parsley, if using.

Nutrition