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Chicken Noodle Soup

Prep Time10 minutes
Cook Time28 minutes
Servings: 4
Calories: 201kcal

Ingredients

  • 1 teaspoon olive oil
  • 1 pound boneless, skinless chicken breast (cut into 3 to 4 large pieces)
  • ½ cup chopped onion
  • 2 garlic cloves (finely minced)
  • 1 celery stalk (chopped)
  • 1 carrot (chopped)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 ounces egg noodles (or any other pasta works)
  • 2 tablespoon fresh parsley (chopped)
  • ¼ teaspoon ground black pepper

Instructions

  • Heat the oil over medium-high heat in a large stockpot.
  • Cut the chicken breast into a few large pieces, and cook the chicken in the stockpot until the chicken develops a nice golden-brown seared crust on it.
  • Add the onions, celery, garlic and carrots to the pot and cook for about 3 minutes, until the veggies begin to soften.
  • Add the broth, oregano, and basil to the pot. Put the lid on and turn the heat up to high. Bring the broth to a boil.
  • When the broth boils, turn the heat down to medium-low, leave the lid on, and allow the soup to simmer for about 20 minutes until the vegetables are soft.
  • Add the noodles 10 minutes before the end of cooking.
  • The soup is ready to eat when the noodles and veggies are soft, and when the chicken pieces register an internal temperature of 165 °F
  • Transfer the chicken to a plate and let it cool for a couple of minutes before shredding the meat up with a fork. Return the shredded chicken to the pot.