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Homemade Chicken Noodle Soup

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A cozy, pantry-friendly bowl of chicken noodle soup that’s warm, restorative, and quick to make.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts (cut in half lengthwise)
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper (plus extra to taste)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 3 tablespoons butter
  • ½ medium yellow onion, diced
  • 4 celery ribs, diced
  • 4 medium carrots, peeled and sliced into rounds
  • 3 teaspoons garlic, minced (about 3 cloves)
  • 10 cups low-sodium chicken broth
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • ½ teaspoon dried thyme
  • ½ teaspoon ground sage
  • ¼ teaspoon rosemary (crushed or ground)
  • 2 bay leaves
  • 16 ounces frozen egg noodles, thawed and separated

Instructions

  1. Thaw frozen egg noodles so they separate easily. Cut chicken breasts in half lengthwise and season both sides with black pepper, Italian seasoning, onion powder, and paprika.
  2. Heat olive oil in a large pot over medium-high heat. Add seasoned chicken and cook for 3–4 minutes per side until golden and just cooked through. Remove chicken to a cutting board and chop into bite-sized pieces.
  3. Reduce heat to medium; add butter to the same pot and let it melt. Add diced onion, celery, and carrots. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for 30–45 seconds until fragrant.
  4. Pour in chicken broth and both cans of condensed cream of chicken soup. Stir until mostly incorporated. Add dried thyme, ground sage, rosemary, and bay leaves. Bring to a gentle simmer.
  5. Separate thawed egg noodles and add them to the pot along with chopped cooked chicken. Reduce heat to low, cover, and simmer for 20–25 minutes until noodles are tender.
  6. Remove bay leaves, taste, and adjust seasoning with salt and more black pepper if needed. Serve warm.

Notes

For a lighter soup, omit the condensed cream of chicken soup and add 1–2 cups whole milk or a cornstarch slurry at the end to thicken. Store leftovers in airtight containers for up to 3–4 days.

Find it online: https://www.recipeflo.com/homemade-chicken-noodle-soup-2/