Description
A warm and hearty chicken noodle soup perfect for comfort on chilly days.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 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)
- 10 cups low-sodium chicken broth
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- ¼ teaspoon rosemary
- 2 bay leaves
- 16 ounces frozen egg noodles
Instructions
- Remove the frozen egg noodles from the freezer and thaw on the counter.
- Cut the chicken breasts in half lengthwise, seasoning both sides with black pepper, Italian seasoning, onion powder, and paprika.
- In a large pot, heat olive oil over medium-high heat. Cook the chicken for 3-4 minutes on each side, then remove it and chop it into bite-sized pieces.
- In the same pot, add butter and melt it. Then add onions, celery, carrots, and garlic. Cook for 5-7 minutes, stirring occasionally until soft.
- Pour in the chicken broth and cream of chicken soup. Stir in black pepper, thyme, sage, and rosemary. Mix well and add bay leaves on top. Bring to a simmer.
- Separate the egg noodles and add them to the pot along with the cooked chicken. Reduce heat to low, cover, and cook for 20-25 minutes or until the noodles reach your desired texture.
- Before serving, be sure to remove the bay leaves.
Notes
Garnish with fresh parsley or Parmesan cheese. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop Cooking
- Cuisine: American