Easy Homemade Chicken Noodle Soup with chicken breasts, hearty vegetables, egg noodles, and a flavorful broth is deliciously soothing and deeply satisfying!
Put a large pot of water on to boil. Season generously with salt and cook the pasta according to package directions. Strain and set aside until ready to use.
Add the oil to a large pot or Dutch oven over medium-high heat. Once the oil has come to temperature, add the onion, celery, and carrots and sauté. Cover and cook for 4-5 minutes.
Remove the lid, then add the chicken broth, bay leaves, Kosher salt, pepper, garlic powder, and stir. Allow the broth to come to a boil, then reduce the heat to maintain a simmer, add the chicken breasts, and cook for 20 minutes, uncovered.
Once the chicken has cooked through (registering at an internal temperature of 165°), turn off the heat, remove from the broth, and transfer to a cutting board. Once cool enough to handle, dice or shred the chicken. Then, return it to the pot, along with the cooked egg noodles. Stir, serve, and enjoy!
The Anthony Kitchen