Food

Chicken Noodle Soup

This classic Chicken Noodle Soup is simple to make in under 45 minutes and it’s loaded with tender veggies, chicken and herbs. We’ve even included a creamy version as well as shortcut options to save you time.
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/chicken-noodle-soup/ 🖨️

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✅Ingredients

• 1 tablespoon olive oil
• 2 medium boneless skinless chicken breasts
• 2 tablespoons salted butter
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 medium white onion, diced
• 1 tablespoon freshly grated ginger, or 1 teaspoon dried ginger
• 1 tablespoon minced garlic
• 8 cups chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 12 ounces egg noodles, dried or frozen
• 3 tablespoons freshly chopped parsley

✅Instructions

1️⃣ In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.

2️⃣ Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.

3️⃣ Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.

4️⃣ Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.

5️⃣ Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.

Recipe Notes:

For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.

Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.

Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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