Ingredients
- 1-2 tablespoons butter
- 1 small to medium onion chopped
- 3-4 cloves garlic chopped
- 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 and pepper to taste
Equipment
- Large pot
- Cutting board
- Sharp knife
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. 🍲
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. 🍲💛