Free recipe
Chicken Noodle Soup
Built around chicken breasts and chicken stock -- the method starts by heating the oil in a large pot.
Anchored by chicken breasts, chicken stock and carrots, this soup dish starts by heating the oil in a large pot and comes together in about 50 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken breasts, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 chicken breasts
- 6 cups chicken stock
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups egg noodles
- 2 tbsp olive oil, parsley, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oil in a large pot and cook the onion, carrots, and celery 6-7 minutes until softened.
Add the garlic and cook 1 minute.
Pour in the stock and add the whole chicken breasts. Bring to a simmer and cook 15 minutes until the chicken is cooked through.
Lift out the chicken, shred it with two forks, and return it to the pot.
Add the noodles and simmer 6-8 minutes until tender.
Season well with salt and pepper.
Stir in chopped parsley and serve hot - the ultimate comfort in a bowl.
The step worth not rushing: Pour in the stock and add the whole chicken breasts. Bring to a simmer and cook 15 minutes until the chicken is cooked through.
