Ingredients
- 1-2 tablespoons salted butter
- 1 onion chopped
- 2 tsp minced garlic or about 3-4 cloves
- ½ cup celery chopped
- 1 cup carrots chopped or shredded
- 2 cups cooked chicken chopped or shredded
- 6-8 cups chicken broth
- 1 ½ cups egg noodles
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt to taste
- black pepper to taste
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Method
- In a large pot melt butter over medium heat.
- Add onion, celery, and carrots and sauté until softened — about 5 minutes.
- Add garlic and cook for another minute until fragrant. Enjoy that smell!
- Add chicken broth, cooked chicken, basil, oregano, salt and pepper. Stir to combine.
- Add egg noodles and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Taste and adjust seasoning as needed. Pour yourself a bowl — you've earned it. 🍲
Nutrition
Video
Notes
Egg noodles are the best choice for this soup — they hold up beautifully and don't soak up all the broth like other noodles can. That said, any noodle you have on hand will work! Use rotisserie chicken for an even quicker prep time. The soup can be made ahead and stored in the refrigerator for up to 3 days — the flavors get even better the next day. Add more broth when reheating if needed. This soup freezes beautifully too — just leave out the noodles and add fresh ones when reheating. Oregano is the secret ingredient here — it makes the whole kitchen smell like home. 🍲💛
