Description
A comforting, hearty soup featuring tender chicken, vibrant vegetables, and egg noodles in a flavorful broth. Perfect for chilly days or when you need a nourishing meal.
Ingredients
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1 Tbsp unsalted butter
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4 carrots, peeled and sliced
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2 celery ribs, sliced
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8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillon granules)
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1 lb boneless skinless chicken breast, uncooked
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1 (8-oz) bag extra broad egg noodles
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2 Tbsp chopped parsley
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½ tsp fresh ground black pepper
Instructions
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In a large pot, melt the butter over medium heat. Add the carrots and celery, cooking until they begin to soften, about 5 minutes.
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Pour in the chicken broth (or water and bouillon mixture) and bring to a boil.
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Add the uncooked chicken breasts to the pot. Reduce heat and simmer until the chicken is fully cooked, approximately 20 minutes.
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Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
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Stir in the egg noodles and cook until tender, about 10 minutes.
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Season with black pepper to taste.
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Garnish with chopped parsley before serving.
Notes
For added flavor, consider sautéing the vegetables in the butter until golden before adding the broth.
If you prefer a thicker soup, you can purée a portion of the soup and stir it back in to achieve a creamy texture.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American