This definitive comfort food features tender chicken breast, a mirepoix of garden-fresh vegetables, and silky wide egg noodles in a rich, slow-simmered savory broth. Perfect for chilly days or recovery, this soup builds deep flavor by sweating the aromatics to caramelize their natural sugars before adding a high-quality broth. The egg noodles offer the perfect structure, ensuring a hearty, nourishing meal that remains satisfying and clear.
1.5 lbs chicken breast
8 oz wide egg noodles
8 cups low-sodium organic chicken broth
3 large carrots, diced into uniform coins
3 stalks celery, sliced thinly
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp fresh thyme
2 tbsp butter
Melt butter in a large stockpot over medium heat.
Add onion, carrots, and celery, sautéing for eight minutes until onions are translucent.
Stir in garlic and thyme, cooking for one minute until fragrant.
Pour in chicken broth and bring to a gentle boil.
Add chicken breasts, reduce heat to a low simmer, and cook for 20 minutes until the chicken reaches 165F internal temperature.
Remove chicken, shred it using two forks, and return to the pot.
Add the egg noodles to the simmering broth and cook until al dente.
Serve hot immediately.
Use extra-wide egg noodles for the best texture as they hold their shape better than standard wheat pasta. If using pre-cooked rotisserie chicken, add it during the final simmering stage to avoid overcooking. Dried thyme can be substituted if fresh is unavailable.
Find it online: https://itisrecipes.com/chicken-noodle-soup-with-egg-noodles/