Description
This quick and easy chicken noodle soup recipe makes for the perfect comfort food on a cold day or when you’re feeling under the weather.
Ingredients
Units
- Olive Oil - 1 Tablespoon
- Onion, Diced - 1
- Large Carrot, Peeled and Sliced - 1
- Celery, Sliced - 2
- Garlic, Minced - 4 Cloves
- Chicken Broth - 8-10 cups
- Chicken Breast, Shredded - 2
- Egg Noodles - 170 grams
- Salt - 1 Teaspoon
- Black Pepper - 1/2 Teaspoon
- Parsley, Chopped (Optional) - 1 Tablespoon
Instructions
- Saute: Add olive oil, onions, carrots, and celery to a large pot set on low to medium heat. Cook until soft, about 10-15 minutes. Add the garlic and cook for 1 more minute.
- Boil: Add the chicken broth, salt and pepper and bring to a boil. Add the chicken and boil for 10 minutes, then add the noodles and cook according to the packages.
- Shred: Turn off the heat, and remove the chicken breasts from the pot. Add the chicken breast to a medium-sized bowl and shred using an electric mixer or two forks. Place the chicken back into the pot.
- Serve: Add fresh parsley to the pot, stir, and serve.
Notes
Scroll up to the full blog post for FAQ and Tips.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner, Lunch, soup
- Method: stove top
- Cuisine: American