How to make the Chicken Noodle Soup

Prepare the Chicken

• Cut the chicken breasts into bite-sized pieces. Season with pepper, smoked paprika, onion powder, garlic powder, and seasoned salt (optional).

Sear the Chicken

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear until lightly browned on the outside. The chicken does not need to be fully cooked at this stage. Remove the chicken from the pot and set aside.

Sauté the Vegetables

• In the same pot, add the butter. Once melted, add the chopped onion, bell pepper, carrot, celery, and minced garlic. Sauté until the vegetables begin to soften and the garlic becomes fragrant.

Add the Broth

• Pour in 4–5 cups of chicken broth and/or water. Stir to loosen any flavorful browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.

Cook the Egg Noodles

• Add the wide egg noodles to the simmering broth. Cook according to the package directions until the noodles are tender, stirring occasionally to prevent sticking.

Add the Cream of Chicken

• Stir in both cans of cream of chicken and herbs until the soup is well combined and creamy.

Return the Chicken to the Pot

• Add the seared chicken back to the soup. Stir well and continue simmering until the chicken is fully cooked, reaching an internal temperature of 165°F.

Season and Simmer

• Taste the soup and adjust the seasonings as needed. Allow it to simmer gently for a few more minutes so the flavors can blend. Avoid a vigorous boil once the creamy soup is combined.

Serve

• Ladle the warm, creamy chicken noodle soup into bowls and serve immediately. Enjoy!