Description
A comforting and easy stovetop chicken noodle soup made with tender chicken breasts, fresh vegetables, and flavorful herbs, perfect for a cozy meal any day.
Ingredients
Scale
Chicken and Broth
- 2 tablespoons unsalted butter
- 2 split chicken breasts
- 1/2 teaspoon kosher salt (for chicken skin)
- 8 cups (64 ounces) chicken broth/stock
Vegetables and Herbs
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 teaspoon minced garlic
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
Pasta
- 6 ounces egg noodles
Instructions
- Brown the Chicken: Heat a large Dutch oven or pot over medium-high heat and melt the unsalted butter. Season the chicken breasts with 1/2 teaspoon kosher salt on the skin side. Place the chicken breasts skin-side down in the melted butter and cook for 4 to 5 minutes until the skin is nicely browned.
- Sauté the Vegetables: Add the diced onion, sliced celery, sliced carrots, and minced garlic around the chicken in the pot. Sweat the vegetables for 2 to 3 minutes until they begin to soften and release their flavor.
- Add Broth and Herbs: Slowly pour in the chicken broth while scraping the bottom of the pot to release any browned bits stuck to the bottom. This adds richness and flavor to the soup. Add in the bay leaves, dried parsley, and dried dill. Cover the pot and bring the soup to a boil. Reduce heat and let it simmer for 30 minutes to cook the chicken thoroughly and develop the flavors.
- Check Chicken Doneness: Ensure the chicken has reached an internal temperature of 165º F to confirm it is fully cooked. Continue cooking if necessary. Once done, remove the chicken from the pot and set it aside to cool.
- Cook the Egg Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, typically 7 to 8 minutes, until tender. Remove the pot from heat once noodles are cooked.
- Prepare the Chicken and Final Adjustments: When the chicken is cool enough to handle, remove and discard the skin and bones. Dice or shred the chicken into bite-sized pieces and add it back into the soup. Taste the soup and adjust salt as needed, depending on the saltiness of your broth, usually adding ½ to 1 teaspoon kosher salt. Remove the bay leaves before serving.
Notes
- Use low-sodium broth if you want better control over the salt content.
- Feel free to substitute egg noodles with other pasta types of your choice.
- Leftovers keep well refrigerated for 3-4 days and can also be frozen for up to 3 months.
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- Remove bay leaves before serving as they are not edible.
