This easy and flavorful soup recipe is a perfect for those cold and gloomy days… or when you just want soup! :)
Full of Flavor
I prefer to make this recipe with chicken breast, but it will also work with legs or thighs.
Chicken Noodle Soup Recipe
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 4.8/5
( 4 voted )
Ingredients
- 1/2 stick salted butter
- 2 large chicken breasts
- 6 carrots, diced
- 6 celeries, diced
- 1/2 yellow onion, diced
- 80 oz chicken broth
- 1 cup water
- 1 tbs chicken bouillon
- 1/2 cup heavy cream
- 1 tsp oregano
- 2 bay leaves
- salt to taste
- 1/2 cup fresh parsley, chopped
- 12 oz large egg white noodles
- Spices for chicken (onion powder, garlic powder, pepper, paprika, creole seasoning or seasoning salt) about 1 tsp each
Instructions
- Pat chicken dry with a paper towel and season chicken on both sides with desired amount of spices
- On medium heat, add butter to a large pot. Sear chicken for five minutes on each side, then remove from pot.
- Add in onions, and sauté until soft for about two minutes. Next add in carrots and celery for another two minutes.
- Pour in Chicken broth, water, chicken bouillon, bay leaves, oregano, and add in the seared chicken. Cover with lid and boil for 30 minutes.
- Next remove the boiled chicken and shred. Also discard the bay leaves. Add the shredded chicken back into the pot.
- Add in Heavy Cream and parsley. Cover and boil for another 30 minutes.
- Add in the egg noodles and boil for 7 - 8 minutes or until noodles are desired tenderness. Add in additional salt to your liking and remove from heat immediately to avoid soggy noodles.
