Easy Chicken Noodle Soup

Easy chicken noodle soup recipe.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 485kcal

1 tablespoon olive oil
1 cup diced white or yellow onion
1 ½ cups peeled and diced carrot
1 ½ cups diced celery
4 cloves garlic minced
1 teaspoon dried rosemary¹
1 teaspoon dried thyme
6 cups chicken stock²
1 ½ pounds Perdue Farms boneless skinless chicken breast³ trimmed and cut in 1/2-inch pieces
2 bay leaves
12 ounces dry wide egg noodles
Salt and pepper

Heat a Dutch oven or large pot over medium heat.
Add olive oil to Dutch oven.
1 tablespoon olive oil
Stir in onion, celery, and carrot. Cook until softened, about 5 minutes, stirring frequently.
1 cup diced white or yellow onion, 1 ½ cups peeled and diced carrot, 1 ½ cups diced celery
Add garlic and herbs. Cook, stirring frequently, for 1 minute.
4 cloves garlic, 1 teaspoon dried rosemary¹, 1 teaspoon dried thyme
Stir in the chicken and cook just until it's lightly browned on the outside.
1 ½ pounds Perdue Farms boneless skinless chicken breast³
Add the chicken stock and bay leaves.
6 cups chicken stock², 2 bay leaves
Cook, stirring occasionally, until chicken breast is cooked through, about 10 minutes.
Stir in egg noodles and cook according to package directions for al dente noodles.
12 ounces dry wide egg noodles
Remove bay leaves and add additional salt and pepper to taste before serving.

If using fresh herbs, use 1 tablespoon each chopped herb.
Or chicken broth
I like to use Perdue Farms boneless skinless chicken breast or boneless, skinless chicken thighs. If you prefer to use leftover roast chicken, add cooked chicken along with noodles.
Nutrition values are estimates.