Classic Chicken Noodle Soup


  • 1 tbsp. butter
  • 1 cup baby carrots, sliced thin vertically
  • 1 small onion, chopped
  • 8 cups water (preferably the broth you cooked the chicken in)
  • 3 1/2 extra large chicken bouillon cubes
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper
  • 1 1/2 cups egg noodles
  • 2 chicken breasts, cooked and shredded

To cook chicken, place in a pot of boiling water and cook for 20-25 minutes or until center is no longer pink. Remove and shred. Reserve broth. 

Melt butter in a large saucepan. Add carrots and onion and cook for 5 minutes. 

Add water (or reserved broth), chicken bouillon, oregano and pepper. Bring to a boil.

Add noodles and cook for 7 minutes. Add shredded chicken and serve.

by The Savvy Kitchen